Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           all-purpose flour
     1/2  cup           whole-wheat flour
     1/2  cup           yellow cornmeal
     3/4  teaspoon      ground cinnamon
     1/2  teaspoon      baking soda
     1/2  teaspoon      salt
   1      cup           low-fat buttermilk
     1/3  cup           molasses
     1/2  cup           dried currants
   2      tablespoons   chopped walnuts

Preparation:

x Vegetable cooking spray Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack.

Nutritional Information:

CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg.