3/4 c. whole wheat flour
3/4 c. all-purpose flour
3/4 c. firmly packed light brown sugar
3 1/2 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
2 eggs
1 packet (8 level tsp.) Butter Buds with 1/2 c. hot water
1 1/2 c. bran cereal
3/4 c. low-fat milk
1/2 c. chopped dried apricots
1/2 c. raisins
1/2 c. dry roasted, unsalted sunflower seeds
1 tbsp. whole wheat flour

In a large bowl combine the first 7 ingredients. In a separate bowl combine the next four ingredients, then stir into the first 7 until moistened.

Dredge the apricots, raisins, and seeds with the 1 tablespoon whole wheat flour. Stir into the other ingredients.

Turn batter into non-stick 9x5-inch loaf pan. Bake for 1 hour in a preheated 350 degree oven until a toothpick comes out clean from the center. Cool on wire rack for 10 minutes. Remove from pan and cool completely.

NOTE: If you don't own a non-stick loaf pan, you can use a loaf pan sprayed with non-stick coating agent.