Steamed Cranberry Brown Bread (Slow Cooker)
dried cranberries (craisins)
Coat the inside of a clean 12-13-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.
Last Updated: Mon, May 23, 2016