Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are acceptable.

Gently fold in the dried cranberries and chopped apricots until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.

Allow the quick bread to cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.