2 cups All-Bran
1 cup all-purpose flour
1 cup whole wheat flour
1 cup dried cranberries
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, room temperature
1-3/4 cups buttermilk
1/2 cup molasses
2 tablespoons honey
1. Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a
coil. Place on bottom of a 5-qt. slow cooker to make a rack.
2. Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat
egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a
greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Place in prepared slow cooker.
Cook, covered, on high about 3 hours, until a thermometer reads 190-200°.
3. Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold.
TOTAL TIME: Prep: 20 min. Cook: 3 hours + cooling
YIELD: 16 servings.