Slow Cooker Orange Cranberry-Nut Bread

2020-11-11
  • Yield: 8
  • Servings: 8-10
  • Prep Time: 10m
  • Cook Time: 1:30 h
  • Ready In: 1:40 h

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Nutritional Info

This information is per serving.

  • Calories

    194.4
  • Fat

    6.3 g
  • Cholesterol

    17.7 mg
  • Sodium

    264.7 mg
  • Potassium

    87.1 mg
  • Carbohydrate

    32.0 g
  • Fiber

    1.4 g
  • Sugars

    13.0 g
  • Protein

    3.6 g
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Slow cooker orange cranberry-nut bread. Delicious dessert with orange, cranberry, and nuts cooked in a slow cooker. More delicious Slow Cooker Recipes

Slow Cooker Orange Cranberry-Nut Bread

Ingredients

  • 2 cups (500 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (125 g) chopped pecans
  • 1 cup (250 g) dried cranberries
  • 2 teaspoons dried orange peel
  • 2/3 cup (160 ml) boiling water
  • 3/4 cup (180 g) granulated sugar
  • 2 tablespoons shortening
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla

Method

Step 1

Grease slow cooker with nonstick cooking spray.

Step 2

In a medium mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt. Stir well. Mix in chopped pecans and set aside.

Step 3

In another mixing bowl, combine dried cranberries and orange peel. Pour boiling water over fruit mixture and stir well. Add sugar, shortening, egg, and vanilla. Stir until well combined. Add flour mixture and stir until well blended.

Step 4

Pour batter into slow cooker. Cover and cook on high-heat setting for 1 ¼-1 ½ hours or until edges begin to brown and toothpick inserted into the center comes out clean.

Step 5

Remove stoneware from slow cooker and cool on wire rack. Remove orange cranberry-nut bread from stoneware and cool completely on rack.

Comments (2)

  1. posted by vince white on January 4, 2021

    IT CALLS FOR SHORTENING.ANY SUGGESTION ON WHAT KIND.

      Reply
    • posted by Slava Bond on January 5, 2021

      Vegetable shortening, or hydrogenated vegetable oil which allows for a higher melting point than butter, so it stays solid within the pie crust dough in your oven longer.
      Margarine and butter can both be used as a substitute for shortening

        Reply

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