Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a bowl; stir with a whisk.
Combine 1 cup sugar, oil, egg, and orange rind in a bowl; stir well. Gradually add cider to sugar mixture, stirring well. Add flour mixture, stirring just until moist. Stir in apricots. Pour into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle top with 2 teaspoons sugar and almonds.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove loaf from pan, and let cool completely on wire rack.