Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. Yield: 8 servings. CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg. Source: COOKING LIGHT magazine, 9/95. MealMaster format by iRis gRayson.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 2.2mg||1 %|
|Sodium 206.5mg||7 %|
|Potassium 301.4mg||8 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 30.7g|
|Protein 4.4g||6 %|
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Calories per serving: 165
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