Spiced Apricot Loaf

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 180 C / Gas mark 4. Lightly grease a 23x12 cm (9x5 in) loaf tin.

In a large bowl, mix together wholemeal flour, plain flour, baking powder, bicarbonate of soda, sugar, ginger, coriander and cinnamon.

In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk and apricot mixture into flour mixture until blended.

Pour batter into prepared tin. Bake in preheated oven for 50 minutes or until a cocktail stick inserted into centre 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.