A loaf of freshly baked apricot nut bread sits on a rustic wooden table. The bread is golden brown with visible chunks of dried apricots and walnuts throughout. Slices of the bread are arranged neatly beside the loaf, revealing the moist interior. A small dish of butter and a folded linen napkin accompany the setup, with fresh apricots and walnuts scattered around for added detail. Soft natural light highlights the bread’s warm, inviting texture and colors, creating a cozy, homemade atmosphere.

Apricot Nut Bread with Orange Zest

This Apricot Nut Bread combines sweet apricots, crunchy walnuts, and bright orange zest for a moist, flavorful treat. Perfect for breakfast, tea time, or as a delightful dessert!
Portions:6 servings
Preparation Time: 15 minutes
slow cooker on high 6 hours
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Equipment

  • slow cooker
  • Mixing bowls
  • knife
  • Cutting board
  • Sifter
  • Greased and floured baking dish

Ingredients

  • ¾ cup dried apricots
  • 1 cup all-purpose 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

Instructions

  • Chop the dried apricots finely on a cutting board, sprinkling 1 tablespoon of flour over them to prevent sticking.
  • Use a floured knife to make cutting easier.
  • In a large mixing bowl, sift together the remaining all-purpose flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk together the milk, egg, grated orange peel, and vegetable oil until well combined.
  • Gradually stir the wet mixture into the dry ingredients, then fold in the whole wheat flour, chopped apricots, any leftover flour from the cutting board, and walnuts.
  • Pour the batter into a greased and floured baking dish.
  • Place the dish on a rack inside the slow cooker.
  • Leave the lid slightly ajar using a toothpick or a small twist of foil to allow steam to escape.
  • Cook on HIGH for 4-6 hours, or until a toothpick inserted in the center comes out clean.
  • Cool the bread on a rack for 10 minutes before removing it from the dish.
  • Serve warm or cold, as desired.

Notes / Tips / Wine Advice:

Serving Tip:
Enjoy this bread warm with a pat of butter, or serve it cold as a snack or dessert. It pairs wonderfully with a cup of tea or coffee.
Wine Pairing:
Pair with a sweet dessert wine, such as Moscato or a late harvest Riesling, to complement the fruity flavors of the apricots and the richness of the walnuts.

Nutritional Information

Calories: 290 kcal | Carbohydrates: 37 g | Protein: 7 g | Fat: 12 g | Fiber: 3 g | Sugar: 13 g | Salt: 0.6 mg
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Recipe Category Bread / Crockpot / Dessert / Fruit / Nuts
Country International
Season: All seasons
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