Apricot Nut Bread
Ingredients
- ¾ cup dried apricots
- 1 cup flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup sugar
- ¾ cup milk
- 1 egg slightly beaten
- 1 Tbsp grated orange peel
- 1 Tbsp vegetable oil
- ½ cup whole wheat flour
- 1 cup coarsely chopped walnuts
Instructions
- 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.
Notes / Tips / Wine Advice:
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.
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.
