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
1/2 cup 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 with 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.