1	c.	all-purpose flour
11/2	tsp.	baking powder
1	tsp.	pumpkin pie spice
1/2	c.	brown sugar, firmly packed
2	tbsp.	vegetable oil
2		eggs
1/2	c.	pumpkin (canned)
4	tbsp.	raisins or dried currants, finely chopped

In small bowl combine flour, baking powder and pumpkin pie spice; set aside.  In medium 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 31/2 or 4 quart crockery cooker with liner in place.  Place jars atop crumbled foil.

Cover; cook on high setting for 11/2 to 13/4 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.