Almond-Apricot Quick Bread

Preheat oven to 400 degrees F. Grease two (2) 5x8 loaf pans. Place sliced almonds on a baking sheet in a thin layer and toast until lightly browned and fragrant. After about 10-15 minutes, set aside to cool.

Turn oven temperature down to 375 degrees F.

Chop dried apricots to medium dice, approximately 1/4-inch. Soak diced apricots in buttermilk for 10-15 minutes to absorb moisture. If the apricots are very dry add a little water but not more than 1/4 cup. The apricots should be soft and mushy.

Measure and sift together flours, salt, baking soda and baking powder. Set aside. Cream butter and brown sugar until light and fluffy. Add apricots, mix until combined. Add eggs, mix until combined. If the mixture breaks, add a little of the flour mixture.

Add flour mixture and mix until just combined. Fold in toasted almonds. Mixture will be rather thick. Divide equally between two (2) loaf pans.

Bake 45-60 minutes. Bread is done when probe comes out clean. Cool in pan for 15 minutes, invert on plate ad remove pan to continue cooling. Serve this loaf inverted.