Source of Recipe
1/2 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 cup packed brown sugar
1 Tbsp. cooking oil
1/4 cup canned pumpkin
2 Tbsp. chopped walnuts
Grease two 1/2-pint straight-sided wide mouth canning jars well;
flour the greased jars. Set aside. In a small bowl, combine flour,
baking powder, and pumpkin pie spice. In a medium mixing bowl,
combine brown sugar and oil; beat until well combined. Beat in egg.
Add pumpkin; mix well. Add flour mixture. Beat just till combined.
Stir in chopped nuts. Pour mixture into the canning jars. Cover
the jars tightly with greased foil. Place the jars in the crockpot.
Cover; cook on HIGH setting for 1 1/2-1 3/4 hours, or till wooden
toothpick inserted near the centers comes out clean. Remove jars
from crockpot; cool 10 minutes. Carefully remove bread from jars.
Cool completely on wire rack before cutting.