3/4 c  Dried apricots
1 c  Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/2 c  Sugar
3/4 c  Milk
1    Egg, slightly beaten
1 tb Grated orange peel
1 tb Vegetable oil
1/2 c  Whole wheat flour
1 c  Coarsely chopped walnuts

Place 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.