Spray cookie sheet with cooking spray or oil lightly. In medium bowl combine 1 cup oats and margarine; mix well. Stir in almonds, sugar, 1 tablespoon egg substitute and almond extract. Turn bread dough out onto lightly floured surface. Roll or pat dough into a 12 x 10-inch rectangle. Spread oat mixture in narrow strip down middle; top with prunes. On each side of filling, cut 3-inch diagonal slits 2-inches apart. Fold alternating strips of dough over filling to form a braid pattern, pinching ends of strips to seal. Transfer to cookie sheet. Cover; let rise in warm place 30 minutes or until almost doubled in size. Heat oven to 350°F. Brush loaf with remaining 1 tablespoon egg substitute; sprinkle with remaining 2 tablespoons oats. Bake 30 to 35 minutes or until golden brown. Serve warm.