Grease a 7cm deep, 8cm x 19cm (base) loaf pan and line with baking paper, allowing 2cm overhang at long ends.
Drain apricots and place on a plate line with paper towel and pat dry with paper towel and then roughly chop (take them off the paper before chopping though).
Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.
Sift flours and bicarbonate of soda into a bowl and then add puree mixture and stir until just combined (con't over mix).
Fold in apricots and spoon mixture into prepared pan.
Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean.
Stand for 10 minutes and then turn out onto a wire rack to cool.
TO FREEZE - slice loaf and wrap individual slices in plastic wra[, then foil and freeze for up to 1 month and thaw in fridge for 1 to 2 hours, I've packed similar loafs frozen in lunch box and by the time you are ready to eat they are defrosted and ready.