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, salt, and cinnamon. Stir in the chopped dried apricots until they are evenly distributed.

In a separate medium bowl, gently whisk together the eggs, milk, melted butter, and vanilla extract until just combined.

Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just moistened. Be careful not to overmix; a few lumps are acceptable.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil.

Let the quick bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.