Instructions: Step 1: Place rack in center of the oven and preheat oven to 350 degrees. Lightly oil or spray a 9 x 5 inch loaf pan with nonstick cooking spray.

Step 2: In a medium bowl, stir together buttermilk, apricots, brown sugar, egg whites, oil, vanilla, orange zest, and almond extract. Let stand for 5 minutes.

Step 3: In a large bowl mix together flours, baking powder, baking soda, and salt. Stir the apricot mixture into the flour mixture just until the dry ingredients are moistened; do not over-mix. Immediately turn out mixture into prepared pan, spreading to edges and smoothing top.

Step 4: Bake for 45 to 55 minutes, or until the top is well browned and a cake tester inserted in the center comes out clean. (If loaf top begins to brown too rapidly, reduce heat to 325 degrees for the last 15 minutes of baking).

Step 5: Let cool on a rack for about 20 minutes in the pan. Turn the loaf out onto the rack to cool completely.

1 Bread + Fruit + 1/2 Fat

TIP - The buttermilk could be replaced with soy milk.

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