Crockpot Cranberry Nut Bread
  • 3/4 cup dried cranberries
  • 1 cup flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 1 tsp lemon peel
  • 1 Tbsp vegetable oil
  • 1/2 cup whole wheat flour
  • 1 cup coarsely chopped pecans
  1. Place the cranberries on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, lemon peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up fruit, any flour left on the cutting block and the nuts. Pour into a well greased, floured 2 lb coffee can. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Do not lift the lid while baking this bread