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1
In small bowl combine flour, baking powder and pumpkin pie spice; set aside.
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2
In medium size mixing bowl combine brown sugar and oil; beat until well combined.
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3
Beat in eggs.
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4
Add pumpkin; mix well.
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5
Add flour mixture.
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6
Beat just until combined.
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7
Stir in raisins.
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8
Pour pumpkin mixture into 2 well-greased and floured 1/2 pint straight-sided canning jars.
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9
Cover jars tightly with greased foil.
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10
Place a piece of crumpled foil in 3 1/2 or 4 quart crockery cooker with liner in place.
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11
Place jars atop crumpled foil.
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12
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.
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13
Remove jars from cooker; cool 10 minutes in jars.
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14
Remove bread from jars.
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15
Cool thoroughly on wire rack.
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16
FOR 3 1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
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17
WARNING: Use only CANNING JARS for this recipe.
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18
Others may not be tempered to withstand the heat.
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19
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.
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20
Seal them and store them in your pantry: Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly.
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21
Jars will seal as the cake cools.
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22
Store like canned goods.
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23
If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you'd like) and put it on top of the lid, then screw on the ring.
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24
Make sure you screw the lid on very tightly.
