1 c. buttermilk
1 c. diced dried apricots
3/4 c. packed light brown sugar
2 lg. egg whites
3 tbsp. vegetable oil plus extra for preparing pan
1 1/4 tsp. vanilla extract
1 tsp. grated orange zest
1/4 tsp. almond extract
1 1/2 c. all-purpose white flour
1 c. whole wheat pastry flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Place rack in center of oven and preheat oven to 350 degrees. Lightly oil or spray 9x5 inch loaf pan with non-stick cooking spray.

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

In large bowl, whisk together flours, baking powder, baking soda and salt. Stir apricot mixture into flour mixture just until dry ingredients are moistened. Do not over mix.

Immediately turn out mixture into pan, spreading to edges and smoothing top. Bake for 45-50 minutes or until top is well browned and a cake tester inserted in center comes out clean. (If loaf top begins to brown too rapidly, reduce heat to 325 degrees for last 15 minutes of baking.) Let cool on rack for about 20 minutes in the pan. Turn loaf out onto the rack to cool completely. Makes 1 large loaf (16 slices).