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Apricot Nut Bread
Recipe By : The Best of Electric Crockery Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Low Fat
Quick Breads Breads
Amount Measure Ingredient -- Preparation Method
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3/4 cup dried apricots
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cup milk
1 egg -- slightly beaten
1 tablespoon orange peel -- grated
1 tablespoon vegetable oil
1/2 cup whole-grain wheat flour
1 cup walnuts -- coarsely chopped
Instructions:
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Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and 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 and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased, floured bakin
unit. Cover and 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 all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section. She says
that some manufacturers are making units for slow cookers, but if you
don't have one, a 2 pound coffee can works. Pyrex muffin cups also work.
Also 1, 1 1/2 and 2 quart molds work.
Do not lift the lid while baking this bread.
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