Easy Cranberry Nut Bread in the Slow Cooker

      

(Weight Watchers Friendly Crock Pot Cooking Day 69)

I made this easy Cranberry Nut Bread in the Slow Cooker to use up what remained of the slow cooker raspberry apple cranberry sauce I made for Thanksgiving (but haven’t yet posted).

Different from your typical cranberry nut bread made with fresh cranberries, but just as delicious, I modified  an easy cranberry nut bread recipe from one of  my favorite old cookbooks,  Sylvia’s Cakes & Breads: Famous Recipes from a Small Maine Kitchen.

Easy Cranberry Nut Bread

Weight Watchers Friendly Easy Slow Cooker Cranberry Nut Bread

In addition to baking this easy cranberry nut bread in the slow cooker, I substituted plain yogurt for the milk and used half white whole wheat flour.

It turned out moist and flavorful.

Each slice has 193 calories and 5 Weight Watchers Points Plus.

Enjoy!

Easy Cranberry Nut Bread in the Slow Cooker
 
Prep time
Cook time
Total time
 
This easy cranberry nut bread is a perfect way to use up leftover cranberry sauce and a breeze to make in the slow cooker.
Author:
Recipe type: Bread
Serves: 12
Ingredients
  • 1 cup all-purpose flour
  • 1 cup white wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 egg, slightly beaten
  • ⅔ cup plain yogurt
  • ¼ cup melted butter
  • 1 cup whole cranberry sauce
  • ½ cup chopped walnuts
Instructions
  1. Grease a loaf pan that will fit in your slow cooker well. (I used an 8 x 4-inch loaf pan in my 6-Quart oval crockpot.)
  2. Create a trivet that will fit into the bottom of your slow cooker. You can make a coil from aluminum foil. Or use several of the metal rings from canning jars, which is what I do.)
  3. In a large bowl whisk together the flours, baking soda, salt, and sugar until well blended. Add the egg, yogurt, melted butter, cranberry sauce and chopped walnuts and stir just until blended.
  4. Scrape the batter into your loaf pan.
  5. Place the pan in your slow cooker.
  6. Cover and prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.
  7. Cook on HIGH for 3 to 4 hours or until a toothpick inserted in the center comes out clean.
  8. Carefully remove the loaf pan from your slow cooker and cool on a rack for 15 minutes and then remove the loaf from the pan and place it on the rack to cool completely.
  9. Cut into 12 slices.
Martha’s Notes
Nutrition Estimates Per Serving (1/12th): 193 calories, 7.5 g fat, 28.5 g carbs, 1 g fiber, 3.6 g protein and 5 Weight Watchers Points Plus


I used a cup of homemade slow cooker raspberry apple cranberry sauce, but canned whole berry cranberry sauce will work too.

Source: Adapted from Sylvia’s Cakes & Breads: Famous Recipes from a Small Maine Kitchen

If you liked easy cranberry nut bread in the slow cooker you might also like:

Cranberry Orange Oatmeal Bread
Low Fat Mini Cranberry Nut Bread Loaves
Slow Cooker Pumpkin Bread
Slow Cooker Apple Cake

*PointsPlus® for easy cranberry nut bread calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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