Apricot-Banana-Almond Bread

Ingredients

• 1 cup Large Flake Quaker ® Oats or Quick Quaker ® Oats (uncooked)
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup finely chopped dried apricots
• 1/4 cup plus 2 tablespoons un-blanched sliced almonds
• 1 cup mashed ripe bananas
• 1/2 cup low-fat buttermilk
• 1/3 cup vegetable oil
• 1/3 cup packed light brown sugar
• 2 eggs
• 1/4 teaspoon almond extract
• Heat oven to 350°F.
• Spray bottom only of 9 x 5‑inch loaf pan with non‑stick cooking spray. Coat bottom of pan with flour; tap out excess.
• In large bowl, combine flour, oats, baking powder, baking soda and salt; mix well. Add apricots and 1/4 cup almonds; mix well.
• Bake 55 to 65 minutes or until golden brown and wooden pick inserted in centre comes out clean.
• Cover 10 minutes in pan on wire rack. Remove bread from pan. Cool completely on rack.
• Wrap covered bread tightly in aluminum foil and store up to 3 days at room temperature. For longer storage, label and freeze.