Apricot Nut Bread

Serves 4 to 6

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T 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 powder, baking soda, salt and sugar into a large
bowl. Combine the milk, egg, orange peel, and oil. Stir the flour
mixture and the whole wheat flour. Fold in the cut up apricots, any
flour left on the cutting block and the walnuts. Pour into a well
greased, floured baking unit (pyrex or a 2 lb. coffee can). 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. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.