Instructions: Heat oven to 350F. Spray 2 3x6-inch loaf pans with nonstick vegetable cooking spray. Dust lightly with flour (Wondra). Set aside.

Combine flour, sugar, baking soda and cardamom in large mixing bowl.

Combine buttermilk, egg and oil in a small bowl. Add the wet ingredients to the dry ingredients. Fold and whip by hand just until blended. Fold in cereal and apricots. Pour mixture into prepared pans; each pan will be half full.

Bake for 20 to 22 minutes, or until wooden pick inserted in center comes out clean. Lightly sprinkle with sugar for garnish. Let stand for 15 minutes and remove loaf from pans. Cool completely on wire rack before slicing each loaf into fourths.

TIP: For a delicate flavor, use light brown sugar. For more color and maple flavor, use dark brown sugar.

VARIATION: Pour 1/4 cup fresh orange juice on each loaf while hot.

Description:"Delicate scent of cardamom in a light apricot bread."

"based on a recipe from Healthy Choice: Desserts" S(Email from:):

NOTES : This is a light, subtly spiced bread that features fresh apricot. We soaked one of the loaves in orange juice and ate the other plain. Loved both. We served the bread with salad one meal; soup the next. Each loaf could feed four as a side dish.

Tested and thoroughly enjoyed.

This is a light, subtly spiced quick bread that features fresh apricot. We soaked one of the loaves in orange juice and ate the other plain. Loved both. We served the bread with salad one meal; soup the next. Each loaf feeds four as a side dish. We used light brown sugar.

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