Preheat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan. Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool. 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 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.

Makes one 9x5-inch loaf.