This recipe works best in a round crockpot.
Coat slow cooker with nonstick cooking spray. Blend flour, baking powder, baking soda and salt in a medium bowl. Mix in pecans; set aside.
Combine cranberries and orange peel in seperate medium bowl; pour boiling water over fruit mixture and stir. Add sugar, shortening, egg and vanilla; stir just unitl blended. Add flour mixture; stir just until blended.
Pour batter into the crock-pot 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 from crock-pot. Cool on wire rack about 10 minutes; remove bread from crockpot and cool completely on rack.
Can anything be subsituted for the orange peel?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 8 | ||
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Calories: 329 | ||
Calories from Fat: 73 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 24.5mg | 8 % | |
Sodium 94.3mg | 3 % | |
Potassium 82.2mg | 2 % | |
Total Carbohydrate 60.2g | 18 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 58g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
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