A tasty, moist bread that will keep well for several weeks if refrigerated.
Preheat oven to 325 degrees. Grease 2 loaf pans or 1 tube pan. In saucepan soak apricots in water for about 15 minutes, then cook slowly until water is nearly evaporated. Cut up or grind apricots. Add carrots and nuts. Sift dry ingredients into large bowl. Beat eggs well and add oil and vanilla. Combine all mixtures. Pour into greased loaf pans or tube pan. Bake 1 to 1-¼ hours.