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. Judy Garnett/NC PJXG05A 10/25/91 (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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