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Orange Cranberry-Nut Bread

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

January 12, 2014


Yield: 10 servings



  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • tsp. baking soda
  • tsp. salt
  • cup chopped pecans
  • 1 cup dried cranberries
  • 2 tsp. dried orange peel
  • 2/3 cup boiling water
  • cup sugar (or use cup sugar + cup powdered sugar substitute)
  • 2 Tbsp. shortening
  • 1 egg, lightly beaten (or use egg substitute equivalent)
  • 1 tsp. vanilla



  • Coat slow-cooker well with nonstick cooking spray.
  • Blend flour, baking powder, baking soda and salt in medium bowl. Mix in pecans; set aside.
  • Combine cranberries and orange peel in separate medium bowl; pour boiling water over fruit and stir. Add sugar, shortening, egg and vanilla; stir just until blended. Add flour mixture; stir just until blended.
  • Pour batter into slow cooker and cover with lid. Cook on HIGH 1 to 1 hours or until edges begin to brown and center of bread is done. Remove stoneware liner. Cool on wire rack about 10 minutes; remove bread from stoneware liner and cool completely on rack.


Note: This recipe works best in round slow cookers.



Nutrition information per serving

Calories: 255
Total Fat: 7g
Sodium: 135mg
Carbohydrates: 45g
Dietary Fiber: 2g
Protein: 4g


(Source:, adapted by Susan Mills-Gray)



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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