Cranberry Nut Bread

2 cups fresh cranberries -- (1/2 lb)
1 medium apple -- peeled, cored, and sliced
1/2 cup walnuts
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons soft butter
1 egg
1 tablespoon orange peel -- grated
1/2 cup orange juice

Put cranberries, apple, and walnuts through coarsest bladed of food grinder, set aside. Combine flour, sugar, baking powder, baking soda, and salt in a deep bowl. Cut in butter until size of peas. Stir in egg, orange peel, and juice; then the cranberry-apple mixture. Stir until blended. Spoon into greased 2 quart mold or 2- 1 lb coffee cans. Cover with foil and tie. Place filled mold or coffee cans on metal rack in slow cooker. Pour 2 cups hot water around mold. Cover pot and cook on high for 2 1/2 to 3 hours. Remove mold from pot. Let stand several minutes; turn bread out on cooling rack. Serve warm with butter.

Cranberry Nut Bread printer friendly version located here. (Just the recipe. Nothing else.)
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