Pumpkin Bread in Jars
Yield
servingsPrep
20 minCook
60 minReady
125 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
eggs
|
|
| ½ | cup |
pumpkin
|
|
| 1 | tablespoon |
currants
|
|
| 1 | x |
pint jars
for canning |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
eggs
|
|
| 118 | ml |
pumpkin
|
|
| 15 | ml |
currants
|
|
| 1 | x |
pint jars
for canning |
* |
Directions
In small bowl combine flour, bak. powder and pumpkin pie spice.
In medium mixing bowl combine brown sugar and oil; beat until well combined.
Beat in eggs. Add pumpkin; mix well.
Add flour mixture. Beat just until combined. Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured ½-pint straight-sided canning jars.
Cover jars tightly w/greased foil.
Place a piece of crumpled foil in 3½ or 4 qt. crockery cooker with liner in place.
Place jars atop crumpled foil.
Cover; cook on high setting for 3½ to 1 ¾ hrs. or until a wooden toothpick inserted near centers comes out clean.
Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack.
Makes 2 loaves. For 3½ to 4 qt. cooker, half all ingredients.
- WARNING: Use only CANNING JARS for this recipe.
