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.)

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.)

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.

Scrape the batter into your loaf pan.

Place the pan in your slow cooker.

Cover and prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.

Cook on HIGH for 3 to 4 hours or until a toothpick inserted in the center comes out clean.

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.

Cut into 12 slices.