Steamed Cranberry Brown Bread (Slow Cooker)

Mikekey *

By
@Mikekey

A healthier, slow cooker version of brown bread, with dried cranberries. This is good for breakfast or dessert (with brandy sauce). You will need an empty 12-13 oz coffee can or other similar size tall can for this.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
3 Hr
Method:
Slow Cooker Crock Pot

Ingredients

1/2 c
all purpose flour
1/2 c
whole wheat flour
1/2 c
cornmeal
3/4 tsp
ground cinnamon
1/2 tsp
baking soda
1/2 tsp
salt
1 c
buttermilk
1/3 c
molasses
1/2 c
dried cranberries (craisins)
2 Tbsp
chopped walnuts

Step-By-Step

1Coat the inside of a clean 12-13-oz coffee can with cooking spray.
2Combine first 6 ingredients in a large bowl.
3In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
4Fold in dried cranberries and walnuts.
5Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
6Place can in a slow cooker liner; add enough hot water to slow cooker to come halfway up sides of can.
7Cover 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.
8Remove can from slow cooker. Let bread cool, covered, in can on a wire rack for 5 minutes.
9Remove bread from can and let cool completely on wire rack.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American