Ingredients
2 cups All-Bran1 cup all-purpose flour1 cup whole wheat flour1 cup dried cranberries1-1/2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/2 teaspoon ground cinnamon1 large egg, room temperature1-3/4 cups buttermilk1/2 cup molasses2 tablespoons honey2 cups hot water
Preparation
Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack.
Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Pour hot water into slow cooker. Place baking dish on foil rack in slow cooker. Cook, covered, on high about 3 hours, until a thermometer reads 190-200°.
Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold.
