Steamed Cranberry Brown Bread (Crock-Pot) – a delicious recipe with flour, whole wheat flour, yellow cornmeal, ground cinnamon, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Coat the inside of a 13-oz coffee can with cooking spray.
2
Combine first 6 ingredients in a large bowl.
3
In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
4
Fold in dried cranberries and walnuts.
5
Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
6
Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can.
7
Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
8
Remove can from crockpot.
9
Let bread cool, covered, in can on a wire rack for 5 minutes.
10
Remove bread from can and let cool completely on wire rack.
590
kcal
Calories
52
g
Fat
30
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup flour, all-purpose, 1/2 cup whole wheat flour, 1/2 cup yellow cornmeal, 3/4 teaspoon ground cinnamon, and more.
Yes, Steamed Cranberry Brown Bread (Crock-Pot) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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