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How To make Crockpot Pumpkin Bread in Jars
Ingredients
1
cup
all-purpose flour
1 1/2
teaspoon
baking powder
1
teaspoon
pumpkin pie spice
1/2
cup
brown sugar, firmly packed
2
tablespoon
vegetable oil
2
each
eggs
1/2
cup
pumpkin (canned)
4
tablespoon
raisins, or dried currants, finely chopped
Directions:
In small bowl combine flour, baking powder and pumpkin pie spice; set aside.
In medium size 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 quart 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.
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. Jars will seal as the cake cools. Store like canned goods.
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. Make sure you screw the lid on very tightly.
How To make Crockpot Pumpkin Bread in Jars's Videos
Crockpot Pumpkin Butter Recipe! Don’t throw away those pumpkins!
Delicious pumpkin butter recipe using a crockpot and no canner needed! You can freeze this!
Pumpkin Butter Recipe
4 - 6 cups pumpkin purée canned or fresh
2 c brown sugar
1 c white sugar
1 1/2 tsp cinnamon
1 tsp nutmeg
1/8 tsp ground ginger
1/2 tsp ground cloves
1 cup apple cider or juice
1 tsp vanilla
I doubled this recipe in the crockpot and cooked on low for 6 hours. If you follow this recipe you may need to adjust the cooking time to 4 hours or until the desired consistency. Make sure to stir every hour.
Here is the link to my Everything Pumpkin Pinterest Board...
Crockpot Vegan Pumpkin Chili Jars [STEP BY STEP]
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Today I'm sharing one of my favorite gloomy weather recipes, Vegan Pumpkin Chili Jars! These are perfect for a grab and go, quick and easy lunch or dinner!
This recipe is gluten free, dairy free and completely vegan. Perfect for a football party or just a cold winter day!
FULL RECIPE HERE -
↠ Mason Jars -
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gluten free slow cooker pumpkin pecan breading pudding
Click here: for this Gluten Free Slow Cooker Pumpkin Pecan Bread Pudding.
Toss in gluten-free bread, pumpkin, cream, and cinnamon, turn that crock pot on low, and bake for 3 hours. Then scoop this warm gooey deliciousness into a big bowl and top with ice cream and toppings for a decadent fall dessert!
Beats by Bensound.com y'all
Making (and canning) Pumpkin Butter. Quick and Easy
Making (and canning) Pumpkin Butter. Quick and Easy
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I am in the process of making 24 hours apple butter in the roaster so I decided to do a quick video and show you how I make (and can) some delicious pumpkin butter.
The recipe is simple and requires little time.
3 cans pumpkin pie filling (15oz)
1 1/2 Cups water
3 cups granulated sugar (I like my pumpkin butter sweet, you can add less if you like)
3 Tablespoons Pumpkin pie spice.
Incorporate all well into a pan and simmer on stove top for about 20 minutes. Mixture will start out thick but will darken in color and thicken more during this time.
I like to do a water bath for mine but it will still need to be kept refrigerated and used up in a couple months.
When placing in jars, make sure the jars are sterile and warm. Be sure to leave 1/4 inch head space. Clean each rim. Place warm lids and rings on making sure to tighten only finger tight (do not over tighten) PLace in water bath and bring to a boil. Once the boil starts, allow jars to remain in the water bath for 15 minutes. Gently remove jars and set on a towel on the counter top. Leave jars undisturbed for 24 hours. After 24 hours, check to be sure all have sealed properly. Any jar that has not received a proper seal needs to be used (and refrigerated) within a couple weeks.
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