Steamed Cranberry Brown Bread (Slow Cooker)
Recipe: #11748
January 06, 2014
Categories: Breads, Desserts, Nuts/Seeds, Walnut, Fruit, Cranberry, Fall/Autumn, Slow Cooker, Low Fat, No Eggs, Vegetarian, Flour more
"A healthier, slow cooker version of brown bread, with dried cranberries. This is good for breakfast or dessert (with brandy sauce)."
Original is 8 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Coat the inside of a 13-oz coffee can with cooking spray.
Step 2
Combine first 6 ingredients in a large bowl.
Step 3
In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
Step 4
Fold in dried cranberries and walnuts.
Step 5
Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
Step 6
Place can in a slow cooker liner; add enough hot water to slow cooker to come halfway up sides of can.
Step 7
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.
Step 8
Remove can from slow cooker.
Step 9
Let bread cool, covered, in can on a wire rack for 5 minutes.
Step 10
Remove bread from can and let cool completely on wire rack.
Tips & Variations
- 13 oz coffee can.
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