Take dried fruits; cranberries, blueberries, apricots, pineapple and apple juice in a glass container with a tight lid. Fill apple juice until dried fruit submerge in juice for even soaking. Pineapple pieces were very dried and had more volume, hence i used almost 12 tablespoon of apple juice.
Cover the container with lid and refrigerate for at least 8 hours or up to 24 hours. When ready to bake, before starting the prep work, drain and discard apple juice. If required, gently squeeze or press dried fruits in strainer to extract excess apple juice.
Preheat the oven to 350 F.
Grease a 9x5” loaf pan with butter or spray a nonstick cooking spray. My pan was slightly smaller, 8 ½ x 4 ¾” pan.
In a bowl whisk together flour, baking powder, baking soda, cinnamon, salt and keep aside.
In a larger bowl, beat together butter and egg until well mixed.
Beat in vanilla extract, followed by yogurt until no yogurt lumps remain.
Stir in molasses and maple syrup.
Fold in flour and milk, starting & ending with flour in 3 parts. Fold or stir until just incorporated.
Fold in drained dried fruits.
Pour the batter into a greased loaf pan, spread evenly and bake in a preheated oven for 40-50 minutes or until toothpick or cake tester inserted in the center comes out clean. Mine was done in 55 minutes.
Cool the loaf in the pan for 10 minutes, then turn it out onto a cooling rack to completely cool.
Slice and serve.
Store in an airtight container for upto 5 days.