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 degrees C . Lightly grease and line a 23x12cm loaf tin.
In a large bowl, mix together wholemeal flour, plain flour, baking powder, bicarb 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 for 50 minutes or until a skewer inserted in to centre of the loaf comes out clean. Let loaf cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from tin and allow to cool completely on a wire rack before slicing.