Apricot Nut Bread (Crock Pot) Recipe

Name: Apricot Nut Bread (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups apricots dried; 1 cup flour, all-purpose; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sugar; 3/4 cups milk; 1 each eggs slightly beaten; 1 tablespoon orange zest grated; 1 tablespoon vegetable oil; 1/2 cup whole wheat flour; 1 cup walnuts coarsely chopped

Servings: persons

3/4 cups apricots dried
1 cup flour, all-purpose
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cups milk
1 each eggs slightly beaten
1 tablespoon orange zest grated
1 tablespoon vegetable oil
1/2 cup whole wheat flour
1 cup walnuts coarsely chopped

1
Place the apricots on a chopping block.
2
Sprinkle 1 tablespoon flour over them.
3
Dip a knife into the flour and chop the apricots finely.
4
Flour the knife often to keep the cut up fruit from sticking together.
5
Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.
6
Combine the milk, egg, orange peel, and oil.
7
Stir the flour mixture and the whole wheat flour.
8
Fold in the cut up apricots, any flour left on the cutting block and the walnuts.
9
Pour into a well greased, floured baking unit.
10
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.
11
Cook on High for 4 to 6 hours.
12
Cool on a rack for 10 minutes.
13
Serve warm or cold.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups apricots dried, 1 cup flour, all-purpose, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Apricot Nut Bread (Crock Pot) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Nut Bread (Crock Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions