Cranberry & Walnut Bread in a Slow Cooker

I love cranberries in bread. They’re simply delicious, and even more so when combined with the taste and texture of walnuts.

This slow cooker recipe for Cranberry & Walnut Bread combines cranberries, grated orange peel, and walnuts to create a delightful desert bread (or should I say cake!)

Best of all, it’s super easy to make!

Cranberry & Walnut Bread in a Slow Cooker

Recipe by Linda D'AngeloDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Ingredients

2 cups plain flour
1 cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
1 ¼ cups cranberries, cut in halves
½ cup walnuts, coarsely chopped
1 egg, well beaten
1 teaspoon grated orange peel
¾ cup orange juice
2 tablespoons melted butter or margarine

Cooking steps

Mix flour with sugar, baking powder, salt and baking soda in a bowl.
Mix in cranberries and walnuts.
Blend egg, orange peel and juice, and butter in a bowl.
Make a well in centre of dry ingredients, then add liquid mixture and stir only enough to moisten dry ingredients.
Turn into a well greased and floured cooker bake pan or 2 pound coffee can.
Cover bake pan with lid; or if using coffee can, cover with 6 layers of paper toweling.
Set in an slow cooker. Cover and cook on High 3-4 hours.
Remove bake pan and let cool 10 minutes before removing bread.