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Place the apricots on a cutting board and sprinkle 1 tablespoon of flour over them. Dip a knife into the flour and chop the dried apricots finely. Flour the knife often to keep the apricots from sticking together.Sift together the remaining flour, baking powder, baking soda, salt, and sugar into a large mixing bowl. Stir in the whole wheat flour. Combine the milk, egg, orange rind, and oil. Stir into the flour mixture. Fold in the cut up apricots, any flour left on the cutting board, and the chopped pecans. Pour into a well greased, floured baking unit or other heat-proof baking dish or casserole which fits in your slow cooker. Cover and place on a rack (or crumpled foil) in the slow cooker, but prop the lid open a fraction with a twist of foil to let excess steam escape. Cook apricot nut bread on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.
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