APRICOT-ORANGE BREAD

Apricot-Orange Bread

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

Combine first 8 ingredients; let stand for 5 minutes.

Combine all-purpose flour and next 4 ingredients in a large bowl; make a well in center of mixture. Add apricot mixture to dry ingredients, stirring just until moistened.

Coat either a 6-cup Bundt pan or a 9 x 5-inch loaf pan with cooking spray. Spoon batter into pan. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack for 10 minutes; remove from pan, and cool on a wire rack. Garnish, if desired.