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| Apricot Nut Bread |
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| 3/4 cup |
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dried apricots |
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| 1 cup |
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flour |
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| 2 tsp |
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baking powder |
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| 1/4 tsp |
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baking soda |
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| 1/2 tsp |
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salt |
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| 1/2 cup |
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sugar |
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| 3/4 cup |
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milk |
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| 1 |
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egg, slightly beaten |
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| 1 Tbs |
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grated orange peel |
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| 1 Tbs |
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vegetable oil |
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| 1/2 cup |
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whole wheat flour |
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| 1 cup |
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coarsely chopped walnuts |
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| 1 |
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. |
| 2 |
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 baking unit. |
| 3 |
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. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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398.14 |
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| Calories From Fat |
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145.94 |
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% Daily Value |
| Total Fat 17.21g |
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26% |
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| Saturated Fat 2.08g |
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10% |
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| Cholesterol 38.94mg |
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12% |
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| Sodium 437.70mg |
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18% |
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| Potassium 405.89mg |
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11% |
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| Carbohydrates 55.52mg |
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18% |
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| Dietary Fiber 3.76g |
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15% |
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| Protein 8.98g |
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17% |
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| Cooking Tips |
| Do not lift the lid while baking this bread. |
| A baking unit: 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. |
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| Recipe Type |
| Bread, Breakfast, Brunch |
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| Recipe Source |
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