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Slow-Cooker Pumpkin Bread

Source of Recipe

Cougar Classic


List of Ingredients

1 c all-purpose flour
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 c brown sugar, packed
1 Tbsp oil
2 eggs
1/2 c canned pumpkin
1/4 c raisins
2 half pint, wide-mouth canning jars and lids, sterilized




Recipe

Combine first 3 ingredients in a small mixing bowl; set aside. Blend brown sugar and oil together in a medium mixing bowl; mix in eggs and pumpkin. Gradually add flour mixture until just combined; fold in raisins. Divide and pour equally into 2 greased and floured canning jars; cover jars tightly with greased aluminum foil. Line bottom of 4-quart slow cooker with several loosely crumpled balls of aluminum foil; arrange jars on top. Cover and heat on high setting for 1 1/2 to 2 hours or until toothpick inserted in the center removes cleanly. Remove jars from cooker; set aside 10 minutes. Remove bread from jars; cool completely on a wire rack. Makes 2 jars.