Apricot-Orange Bread

Ingredients

• 1 (6 ounce) package dried apricots, diced
• 3/4 cup firmly packed brown sugar
• 1 cup nonfat buttermilk
• 1/2 cup egg substitute
• 3 tablespoons vegetable oil
• 1 tablespoon grated orange rind
• 1 1/4 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Vegetable cooking spray
• Garnishes: dried apricots, cinnamon sticks, grape leaves

Instructions

1. Combine first 8 ingredients; let stand for 5 minutes.
2. Combine all-purpose flour and next 4 ingredients in a large bowl; make a well in center of mixture.
3. Add apricot mixture to dry ingredients, stirring just until moistened.
4. Coat either a 6 cup Bundt pan or a 9 x 5 inch loaf pan with cooking spray. Spoon batter into pan.
5. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pan on a wire rack for 10 minutes; remove from pan, and cool on a wire rack.
7. Garnish, if desired.