Crockpot Pumpkin Bread in Jars


1 1/2 teaspoons baking powder 
1 1/2 teaspoons pumpkin pie spice
1/2 cup brown sugar firmly packed
2 tablespoons vegetable oil
4 egg whites, lightly beaten 
1/2 cup canned pumpkin
1/3 cup raisins
 
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 crackpots Halve all ingredients.