This is my first attempt at anything other than dinner in the slow cooker. This isn’t a true yeast bread, it’s more of a quick bread, like dessert. I liked that it wasn’t too sugary. At first I thought it would be a flop when the sides were cooking faster than the top/middle. I’m glad I gave it longer to cook, because it tastes great. I substituted the pecans for the peanuts and it tasted wonderful and the peanuts got soft and warm. I didn’t have dried orange peel so I grated fresh orange peel and it was fine. This is definitely a winner for taste and looks! It’s from my small slow cooker book named “Crock Pot Favorite Slow Cooker Recipes” (2010). My son helped make it and he loves it!
The recipe says to use a round slow cooker approximately 3 quart. I have two slow cookers. One is oval and the other is round and has inserts for 2, 4, and 6 quarts. I used the 4 quart round insert. Since every slow cooker I’ve ever owned runs hot, I decided to cook this on the low setting.
Makes 8-10 servings.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (or peanuts)
- 1 cup dried cranberries
- 2 teaspoons dried orange peel
- 2/3 cup boiling water
- 3/4 cup sugar
- 2 tablespoons shortening
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- Coat 3 quart slow cooker with nonstick cooking spray.
- Blend flour, baking powder, baking soda, and salt in medium bowl. Mix in pecans or nuts, set aside.
- Combine cranberries and orange peel in separate medium bowl, pour boiling water over fruit mixture and stir.
- Add sugar, shortening, egg, and vanilla, stir just until blended.
- Add flour mixture, stir just until blended.
- Pour batter into slow cooker. Cover, cook on high 1 1/4 to 1 1/2 hours or until edges begin to brown and cake tester inserted into center comes out clean.
- Remove stoneware carefully from slow cooker, with oven mitts.
- Cool on wire rack about 10 minutes, remove bread from stoneware and cool completely on rack.