In small bowl combine flour, baking powder and pumpkin pie spice; set aside.
In med. 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 w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 qt. 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.
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.
Taken from "Better Homes and Gardens New Crockery Cooker"
This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how:
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. I like to use pinking shears to cut the cloth out with.