Steamed Cranberry Brown Bread (Slow Cooker)
January 06, 2014
"A healthier, slow cooker version of brown bread, with dried cranberries. This is good for breakfast or dessert (with brandy sauce)."
- Serving Size: 1 (77.2 g)
- Calories 156.7
- Total Fat - 2.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 3.4 mg
- Sodium - 264.5 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 2.1 g
- Sugars - 12.3 g
- Protein - 3.9 g
- Calcium - 72.2 mg
- Iron - 1.4 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Coat the inside of a 13-oz coffee can with cooking spray.
Combine first 6 ingredients in a large bowl.
In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
Fold in dried cranberries and walnuts.
Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
Place can in a slow cooker liner; add enough hot water to slow cooker to come halfway up sides of can.
Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
Remove can from slow cooker.
Let bread cool, covered, in can on a wire rack for 5 minutes.
Remove bread from can and let cool completely on wire rack.
Tips & Variations
- 13 oz coffee can.