Apricot Bread

PAM® No-Stick Cooking Spray
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking soda
1/4 teaspoon ground cardamon
1 1/2 cups unsweetened apple juice
1 cup buttermilk
1/4 cup Egg Beaters®
2 tablespoons Wesson® Pure Vegetable Oil
1/2 cup bran flakes
1/2 cup chopped dried apricots

Preheat oven to 350F. Coat an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray. Dust lightly with a small amount all-purpose flour. Set aside.

Combine both flours, sugar, baking soda and cardamom in large mixing bowl. Add apple juice, buttermilk, egg product and oil. Beat at low speed of electric mixer just until blended. Scraping sides of bowl frequently, fold in cereal and apricots. Pour mixture into prepared pan.

Bake for 45 to 50 minutes, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes and remove loaf from pan. Cool completely on wire rack before slicing.

Source: ConAgra Foods