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 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 degrees 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.