Secret Recipes

Apricot Orange Bread

• 1 (6 oz) package dried apricots, diced
• 3/4 cup firmly packed brown sugar
• 1 cup nonfat buttermilk
• 1/2 cup egg substitute
• 3 Tbsp vegetable oil
• 1 Tbsp grated orange rind
• 1 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp 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°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.

Servings:

1 loaf