Crockpot apricot nut bread
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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