Steamed Cranberry Brown Bread (Slow Cooker)

15m
Prep Time
3h
Cook Time
3h 15m
Ready In

Recipe: #11748

January 06, 2014



"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

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


  • 13 oz coffee can.

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