“When I was growing up, the smell of this bread greeted me as I walked in the door from school. I thought everyone baked bread in a slow cooker. Like my grandmother and mother, my daughters and I now bake this glorious comfort food.” —Bonnie Geavaras, Scottsdale, Arizona
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. Place in prepared 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.