Apricot Nut Bread
Serving Size : 4
Ingredients for prepare Apricot Nut Bread
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | cup | dried apricots |
| 1 | cup | flour |
| 2 | teaspoons | baking powder |
| 1/4 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1/2 | cup | sugar |
| 3/4 | cup | milk |
| 1 | | egg - slightly beaten |
| 1 | tablespoon | orange peel - grated |
| 1 | tablespoon | vegetable oil |
| 1/2 | cup | whole-grain wheat flour |
| 1 | cup | walnuts - coarsely chopped |
recipe Apricot Nut Bread
Instructions: ------------- Place the apricots on a chopping block.
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Sprinkle 1 T flour over them. Dip a knife into the flour
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and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the
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remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange
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peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut
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up apricots, any flour left on the cutting block and the walnuts. Pour into a
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well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid
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open a fraction with a toothpick or a twist of foil to let excess steam
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escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm
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or cold. Now before you all ask what a baking unit is (I wondered as I
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sat and typed this in), I looked it up in the front of the bread section. She says
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that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can
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works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart
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molds work. Do not lift the lid while baking this bread.
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