FBD

Apricot Nut Bread

Crockpot apricot nut bread

AmericanOtherAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 0.8 cup dried apricots
  • 1 cup flour
  • 2 tsp baking powder
  • 0.3 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup sugar
  • 0.8 cup milk
  • 1 egg, slightly beaten
  • 1 tbsp grated orange peel
  • 1 tbsp vegetable oil
  • 0.5 cup whole wheat flour
  • 1 cup coarsely chopped walnuts
  • 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.
  • 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 baking 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.
  • warm or cold.
  • Makes 4 to 6 servings.
  • 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.

Instructions

  1. 1

    Place the apricots on a chopping block. Sprinkle 1 T flour over them.

  2. 2

    Combine the milk, egg, orange peel, and oil. Stir the flour mixture and

  3. 3

    Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve

Tags

crockpotslow-cooker