Vegetarian, Crockpot Cranberry Bread

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Vegetarian, Crockpot Cranberry Bread

 

2 cs. fresh cranberries, 1/2 lb.

2 cs. all purpose flour

1 c. granulated sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

6 tbsps. vegan margarine

1 whole egg

1 tbsp. orange peel, grated

1/2 c. orange juice

1/2 c. walnut meats, chopped

 

This is a Cape Cod specialty. In the restaurants there, a basket of sliced

cranberry bread is served with each meal. It's best buttered and eaten

fresh, but leftovers -toasted and buttered - make a wonderful breakfast

food. Cranberry Bread freezes well and keeps fresh for many days in the

refrigerator if well wrapped in plastic.

To Cook: A quarter cup at a time, chop the cranberries in the blender on

low. Don't puree them, which is what will happen if you blend them too long.

In a large bowl, sift the flour, sugar, baking powder, baking soda, and

salt. With two knives, cut the butter into the flour mixture until it looks

like coarse meal. Combine the egg, orange peel, and orange juice and stir

into the flour mixture until well blended. Fold in the cranberries and the

walnut meats. Turn into a greased 2-quart mold. Cover with a loosely fitting

plate. Place the mold on a rack or trivet in the slow cooker. Cover the

cooker, but prop the lid open a fraction with a tooth- pick or a twist of

foil to let excess steam

escape. Cook on High for 2 1/2 to 3 hours. Bread is done when a toothpick

inserted in the center comes out clean. Cool the bread on a rack for 10

minutes, then unmold. Serve warm.

Makes 5 to 6 servings.