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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


  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.

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