Apricot Bread

These loaves aren’t bread in the classic sense—they contain no yeast—but are quick breads leavened with baking powder. But they look like bread because they are baked in loaves. You can bake the batter in 3 small loaf pans, or make a larger single loaf and bake it at 350°F. You can use this recipe as a model for a variety of fruit and nut breads by substituting other dried fruits for the apricots and adding the same volume of nuts as fruit.