Apricot and Walnut Bread Recipe

1/4 tsp of baking soda
1/2 c of sugar
1/2 tsp of salt
3/4 c of apricots; dried & chopped
3/4 c of milk
1 c of flour
1 pc of egg; beaten lightly
1 Tbsp of orange rind; grated
1 Tbsp of veggie oil
1 c of walnuts; chopped coarsely
1/2 c of whole wheat flour
2 tsp of baking powder

Sift baking soda, flour, sugar, baking powder, and salt in one large mixing bowl. In another bowl, whisk the vegetable oil, eggs, milk, and orange rind.

Add the sifted mixture together with wheat flour; and then add the chopped apricots and walnuts.

Transfer not over two-thirds of the batter into an oiled tin mould. Mould must be big enough to accommodate the batter but must fit inside the crockpot.

Place a rack at the bottom of the crockpot; and then place mould on top of the rack. Cover the crockpot but leaving about a 1/4-inch opening to allow steam to escape. Turn the crockpot control on high heat. Cook for 4-6 hours.

Refrain from lifting the cover while cooking. Take it out of the crockpot once cooked, and then cool for 10-15 minutes prior to serving.

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