Slow Cooker Pumpkin Bread

Ingredients:

• 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

Preparation:

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.