---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Bread in Jars
  Categories: Cheesecakes, Crockpot
       Yield: 4 servings
  
       1 c  All-purpose flour
   1 1/2 ts Baking powder
       1 ts Pumpkin pie spice
     1/2 c  Brown sugar; packed
       2 tb Vegetable oil
       2    Egg
     1/2 c  Pumpkin
       1 tb Currants
            Canning jars; *
  
       In small bowl combine flour, bak. powder and pumpkin
   pie spice. 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 till 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 hrs. or till a wooden toothpick
   inserted near centers comes out clean. Remove jars from
   cooker; cool 10 mins. in jars. Remove bread from jars. Cool
   thoroughly on wire rack. Makes 2 loaves. For 3 1/2 to 4 qt.
   cooker, half 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. Source: BH&G New Crockery Cooker
   CookBook.
  
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