Spicy Apricot Loaf

⅓ cup chopped dried apricots

½ cup pineapple juice

1 ½ cups whole wheat flour

¾ cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3 tablespoons brown sugar

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 egg

2 tablespoons vegetable oil

¾ cup buttermilk

Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, mix together whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, ginger, coriander and cinnamon.

In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk/apricot mixture into flour mixture until blended. Pour batter into prepared 9x5 inch loaf pan.

Bake in preheated oven for 50 minutes or until a toothpick inserted into center of the loaf comes out clean. Let cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.