If you have removable cooking stoneware, remove the stoneware. Preheat the crock pot on high for about 10 minutes.
In a large mixing bowl, add ingredients as listed.
Grease the stoneware.
Dust the greased stoneware with a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon.
Pour the batter evenly into stoneware and sprinkle the remaining sugar-cinnamon mixture on the top.
Place a dishtowel between the stoneware and the lid to help eliminate any condensation dripping onto the batter.
Bake on high for 3-5 hours (depending on the size of your Crock Pot) until the bread loosens evenly from the sides and a wooden skewer inserted in the center of the bread comes out clean.