Steamed Cranberry Brown Bread Crock Pot
Experience the wholesome comfort of Steamed Cranberry Brown Bread made effortlessly in your crock pot! This New England-inspired recipe combines the hearty flavors of whole wheat flour, cornmeal, and molasses with the delightful sweetness of dried cranberries for a perfectly balanced treat. The unique steaming method creates a moist, dense loaf without the need for an oven, making it an ideal slow-cooker recipe for cozy weekends or holiday gatherings. Simple ingredients like buttermilk and pantry staples come together in just 15 minutes of prep time, while your slow cooker does all the work. Serve this rich and flavorful bread warm with a smear of butter or alongside soups and stews for a heartwarming meal. Perfect for fall and winter, this crock pot bread is a delightful way to savor the season.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cup Molasses
- 1 cup Buttermilk
- 0.5 cup Dried cranberries
- as needed Nonstick cooking spray
- as needed Aluminum foil
- 2 cups Boiling water
Instructions
In a large mixing bowl, combine whole wheat flour, all-purpose flour, cornmeal, baking powder, baking soda, and salt. Mix well to combine the dry ingredients.
In a separate bowl, whisk together the molasses and buttermilk until fully blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the dried cranberries to evenly distribute them throughout the batter.
Prepare a 4-cup heatproof baking mold or can by spraying it with nonstick cooking spray. Pour the batter into the prepared mold, leaving about 1 inch of space at the top for the bread to rise.
Cover the top of the mold tightly with aluminum foil to prevent moisture from entering while steaming.
Place a rack or a small inverted dish in the bottom of your crock pot to act as a stand. Add about 2 cups of boiling water to the crock pot, ensuring that the water level stays below the top of the rack or dish.
Set the prepared mold onto the rack inside the crock pot. Cover the crock pot with its lid.
Cook on high for 2.5 to 3 hours, or until a toothpick inserted in the center of the bread comes out clean.
Carefully remove the mold from the crock pot using oven mitts as it will be very hot. Let the bread cool in the mold for about 10 minutes.
Run a knife around the edges to loosen the bread and gently remove it from the mold. Allow the bread to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 506.0 g | 184% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 239.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 837 mg | 64% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4626 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
