APRICOT NUT BREAD

 Source: The Best of Electric Crockery Cooking

APRICOT NUT BREAD

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(makes 4 to 6 servings)

Ingredients:

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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:

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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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