Apricot Nut Bread, Crockpot

Directions

1. (Makes 4 to 6 servings)
2. Place the apricots on a chopping block. Sprinkle 1 Tablespoons 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 pwdr, baking soda, salt and sugar into a large bowl. Combine the lowfat milk, egg, orange peel, and oil. Stir the flour mix and the whole wheat flour. Mix 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 possibly a twist of foil to let excess steam escape. Cook on High for 4 to 6 hrs. Cold on a rack for 10 min. Serve hot or possibly cool.
3. 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 which some manufacturers are making units for slow cookers, but if you do not have one, a 2 lb. coffee can works. Pyrex muffin c. also work. Also 1, 1 1/2 and 2 qt molds work.
4. Don't lift the lid while baking this bread.
5. NOTES : For something different in baking...try your Crockpot..