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    Slow Cooker Pumpkin Bread
Category: Bread


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1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp pumpkin pie spice
1/2 cup brown sugar, firmly packed
2 Tb vegetable oil
2 eggs, slightly beaten
1/2 cup pumpkin puree (canned)
1/4 cup raisins, finely chopped

Combine flour, baking powder and pumpkin pie spice in a bowl; set aside.

In mixing bowl, combine brown sugar and vegetable oil; beat until well blended. Beat in eggs. Add pumpkin and mix well.Stir in flour mixture and beat with a wooden spoon just until combined. Stir in raisins.

Pour pumpkin mixture into 2 well-greased and floured half pint canning jars with straight sides. Cover jars tightly with greased aluminum foil. Place a rack or piece of somewhat crumpled foil in 3-1/2 or 4 qt. crockpot. Place jars on rack or foil.

Cover and cook on HIGH setting for about 1 1/2 hours or until a wooden pick or cake tester inserted in center comes out clean.

Remove jars and place on wire rack; cool 10 minutes. Carefully remove bread from jars. Cool completely on wire rack. Makes 2 loaves.

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