Apricot-Almond Gift Bread

This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. For instructions on baking at 3,000, 5,000, 7,000, and 10,000 feet, see note.  

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts: leave them in their baking pans, wrap in a colorful napkin, and tie a card with the recipe printed on it. I often play with the flavor combinations in this festive recipe, using pecans or walnuts with dried sweet cherries and/or cranberries, plus orange juice, orange extract, and 1 tablespoon grated orange zest instead of the almond extract and apricot nectar.  

A food processor makes quick work of chopping the dried fruit and nuts, but you can also snip the apricots with kitchen shears wiped with a little oil, or chop all the fruit and nuts with a sharp knife on a cutting board.