Cranberry-Orange Bread

1 ¾ c. all-purpose flour, plus more for pan

¼ c. cornmeal

¾ c. sugar

1 ½ tsp. baking powder

½ tsp. salt

1/3 c. oil

1 Tbsp. grated orange zest

½ c. orange juice

1 egg

1 c. chopped fresh cranberries

½ c. c chopped walnuts

Butter or oil for pan

In large bowl, combine flour, cornmeal, sugar, baking powder and salt. In separate bowl, mix oil, zest, juice and egg. Stir in cranberries and walnuts. Add wet ingredients to flour mixture, stirring just until combined. Pour batter into greased and floured loaf pan that fits into your slow cooker. Place lid on slow cooker and place wooden chopstick or spoon handle under lid to vent at one end. Cook on HIGH 3-4 hours, until edges or bread pull away from sides and tester inserted in middle of loaf comes out clean. Remove pan from cooker and place on baking rack to cool 10 minutes. Run knife around loaf and turn it out onto cooling rack. Wait 10 more minutes before slicing. Makes on 9” loaf.