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Best Apricot Bread Recipe

Best Apricot Bread Recipe


  • * 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


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 baking 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.
Makes 4 to 6 servings.

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.

Best Apricot Bread Recipe
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