The best delicious Crockpot Pumpkin Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crockpot Pumpkin Bread recipe today!
Hello my friends, this Crockpot Pumpkin Bread recipe will not disappoint, I promise! Made with simple ingredients, our Crockpot Pumpkin Bread is amazingly delicious, and addictive, everyone will be asking for more Crockpot Pumpkin Bread.
What Makes This Crockpot Pumpkin Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crockpot Pumpkin Bread.
Ready to make this Crockpot Pumpkin Bread Recipe? Let’s do it!
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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.
Yields
2 Servings
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