Last week I shared my pumpkin spice mix and now I’m sharing the first recipe I baked this fall using the spice. Pumpkin bread inside mason jars, baked in a slow-cooker = deliciousness.
The below recipe makes individual serving sizes of pumpkin bread. You should be able to fill roughly four or five jars.
- 1 Teaspoon Pumpkin Spice Mix
- 1 Cup Flour
- 1 1/2 Teaspoon Baking Powder
- 2 Eggs
- 1/2 Cup Brown Sugar
- 1/2 Cup Canned Pumpkin
- 2 Tablespoon Vegetable Oil
- Raisins (optional)
How to Make Slow-Cooker Pumpkin Bread
In a small bowl combine pumpkin spice, flour and baking powder – mix well and place to the side. In a medium bowl mix brown sugar and oil; beat till well combined then beat in both eggs. Add pumpkin; stir well. Add flour mixture from small bowl and beat just until thoroughly combined. Stir in raisins if you opted to add them.
Pour pumpkin mixture into well-greased and floured 1/2-pint straight-sided mason jars. Only fill the jars a little less than half way, otherwise they will overflow. Trust me. Do not go by my photo above or you will have a huge mess. Cover jars with greased foil. Place a piece of crumpled foil in the slow-cooker with a liner in place. Place jars atop the crumpled foil to keep the glass from touching the bottom of the slow-cooker. This will prevent uneven baking.
Cover and cook on high setting for 1.5 to 1.75 hours or until wooden toothpick inserted in middle of bread comes out clean.
Remove jars from cooker one at a time, wipe rim of jars clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools.
These jars make the perfect size dessert or after school snack. The kids all love them. No hassle slicing bread, just pop the top and use a fork.
What is your favorite recipe to bake in the fall?