Try this Crockpot Apricot Nut Bread recipe, or contribute your own.
Suggest a better descriptionPlace the apricots on a chopping block. Sprinkle 1 Tbls. flour over them. Dip a knife into the flour & 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 & sugar into a large bowl. Combine the milk, egg, orange peel, & oil. Stir the flour mixture & the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block & the walnuts. Pour into a well greased, floured baking unit. Cover & 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. Now before you ask what a baking unit is a 2 lb. coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 & 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (807g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3039 | ||
Calories from Fat: 782 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.9g | 116 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 47.6g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 1079.3mg | 37 % | |
Potassium 2315.8mg | 61 % | |
Total Carbohydrate 539.2g | 159 % | |
Dietary Fiber 28.4g | 114 % | |
Sugars, other 510.8g | ||
Protein 59g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3039
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