Pumpkin Bread in Jars

This is the slow-cooker version of pumpkin bread, and the jar trick is the part that makes it special. The batter goes into half-pint canning jars, the jars sit on crumpled foil in the crockpot, and a low slow steam-bake produces cylindrical loaves that slide out as perfect little gift bread cylinders.

The warning at the bottom of the recipe is in all caps for a reason: use only canning jars. Regular drinking glasses or repurposed jars can shatter from thermal shock when heated this long. Half-pint canning jars are tempered for this kind of heat and won’t break.

Pumpkin pie spice and brown sugar carry all the flavor here. There’s no need for fancy spice mixes when the pre-blended jar of pumpkin pie spice already has cinnamon, nutmeg, ginger, allspice, and cloves balanced for exactly this use case.

The slow cook gives this bread its distinct moist, dense texture. It comes out closer to a steamed pudding than a traditional oven loaf, which is part of the appeal. The currants stay plump from the moist environment.

Pro Tips

• Grease the jars thoroughly with butter or shortening, then dust with flour. The bread sticks if either step is skipped.
• The foil cover should be greased on the underside too. Steam condensation drips back onto the bread and the grease prevents sticking.
• Crumpled foil under the jars keeps them off the direct heat of the crockpot floor. Skip this and the bottoms scorch.
• Cool 10 minutes before unmolding. Hot bread tears coming out of the jar.

Variations

• Use chopped walnuts or pecans instead of currants for crunch.
• Add a quarter cup of chocolate chips for sweet pockets through the bread.
• Wrap finished loaves with twine and a tag for homemade holiday gifts.