Serves: 6
Total Calories: 570

2 cups fresh cranberries (about 1/2 lb)
2 cups flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter at room temperature
1 whole egg
1 tablespoon grated orange peel
1/2 cup orange juice
1/2 cup chopped walnuts

A quarter cup at a time, chop the cranberries in a blender on low. Don't puree them, which is what will happen if you blend them too long. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt. With two knives, cut the butter into the flour mixture until it looks like coarse meal. Combine the egg, orange peel, and orange juice and stir into the flour mixture until well blended. Fold in the cranberries and the walnuts. Turn into a greased 2-quart mold. Cover with a loosely fitting plate. Place the mold on a rack or trivet in the crockpot. Cover the cooker, but prop the lid open a fraction with a tooth- pick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. Bread is done when a toothpick inserted in the center comes out clean. Cool the bread on a rack for 10 minutes, then unmold. Serve warm. Makes 5 to 6 servings.

Nutritional Facts:

Serves: 6
Total Calories: 570
Calories from Fat: 164

More Recipes from the Cook'n Fix & Forget Cookbook:
Cheery Cherry Bread
Chocolate Chip Date-Nut Loaf
Corn Bread From Scratch
Cranberry Bread
Crockpot Pumpkin Bread in Jars
Dark Bread
Date Nut Bread
Deluxe Johnny Cake
Frozen Bread Loaves
Honey Wheat Bread
Lemon Saffron Bread
Pumpkin Butter Bread