Apricot Nut Bread - Crock Pot | Apricot Nut Bread - Crock Pot Recipes | Apricot Nut Bread - Crock Pot Recipe

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Apricot Nut Bread - Crock Pot | Apricot Nut Bread - Crock Pot Recipes | Apricot Nut Bread - Crock Pot Recipe


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Apricot Nut Bread - Crock Pot
Makes 4 to 6 servings


3/4 cup dried apricots


1 cup flour


2 tsp baking powder


1/4 tsp baking soda


1/2 tsp salt


1/2 cup sugar


3/4 cup milk


1 egg, slightly beaten


1 Tbsp grated orange peel


1 Tbsp vegetable oil


1/2 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.


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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