Cranberry-Walnut Breakfast Bread Recipe

Because of the variety of healthful ingredients, this bread recipe makes an ideal breakfast loaf. For added nutrition, spread slices with a not butter and sprinkle with ground flax seeds. You simply couldn’t ask for a more delicious and easy bread recipe to prepare!

Cook Time: 3 to 4 Hours
Yield: Makes One Loaf

Ingredients
2 cups boiling water
1/3 cup corn oil or other mild-tasting oil
1/2 cup firmly packed light brown sugar
1 large ripe banana, mashed
2 large eggs or egg replacement mixture for 2 eggs
one and three-quarter cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup sweetened dried cranberries

How to Make
1. Place a trivet or rack inside a 5 1/2 to 6 quart slow cooker and add the boiling water. Turn the cooker on high. Lightly oil a small loaf pan or other baking pan that will fit inside the cooker and set aside.
2. In a large mixing bowl, combine the oil, Brown sugar, banana, and eggs or egg replacement mixture and mix well.
3. In a medium-size mixing bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the nuts and cranberries.
4. Pour the batter into the prepared pan and cover tightly with aluminum foil. Poke a few holes in the foil to allow the steam to escape, then place the pan on the trivet, cover, and cook on high until firm and a toothpick inserted in the center comes out dry, 3 to 4 hours. Let cool for 15 min. before removing from pan and serving to hungry guests!

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