---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Crockpot Pumpkin Bread
  Categories: Breads, CrockPot
       Yield: 2 servings
  
       1 c  ALL-PURPOSE FLOUR
   1 1/2 ts BAKING POWDER
       1 ts PUMPKIN PIE SPICE
     1/2 c  BROWN SUGAR, firmly packed
       2 tb VEGETABLE OIL
       2    EGGS
     1/2 c  PUMPKIN (canned)
       4 tb RAISINS or DRIED CURRANTS,
            -finely chopped
   
   In small bowl combine flour, baking powder and pumpkin
   pie spice; set aside.
   
   In med. mixing bowl combine brown sugar and oil; beat
   till 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
   1/2-pint straight-sided canning jars. Cover jars
   tightly w/greased foil. Place a piece of crumpled foil
   in 3-1/2 or 4 qt. crockery cooker with liner in place.
   Place jars atop crumpled foil.
   
   Cover; cook on high setting for 1-1/2 to 1-3/4 hours
   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 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
   
   WARNING:
   
   Use only CANNING JARS for this recipe.  Others may not
   be tempered to withstand the heat.  Do NOT use coffee
   or vegetable cans as most contain lead and are painted
   or sealed with materials that may give off toxic gases
   when heated.
 
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