Crockpot apricot nut bread

Yield: 1 Servings

Measure Ingredient
¾ cup Dried apricots
1 cup Flour
2 teaspoons Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
½ cup Sugar
¾ cup Milk
1 Egg, slightly beaten
1 tablespoon Grated orange peel
1 tablespoon Vegetable oil
½ cup Whole wheat flour
1 cup Coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 Tbls. flour over them. Dip a knife into the flour & chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt & sugar into a large bowl. Combine the milk, egg, orange peel, & oil. Stir the flour mixture & the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block & the walnuts. Pour into a well greased, floured baking unit. Cover & place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on high for 4 to 6 hours.

Cool on a rack for 10 minutes. Serve warm or cold.

Now before you ask what a baking unit is a 2 lb. coffee can works.

Pyrex muffin cups also work. Also 1, 1½ & 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD.

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