Apricot Cheese Bread
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup finely chopped pecans or walnuts
2 cups shredded sharp Cheddar cheese
1 cup finely chopped dried apricots
2 large eggs
1 cup milk
1/3 cup melted butter
3 tablespoons firmly packed brown sugar
1 tablespoon melted butter
1/2 teaspoon cinnamon
In a large bowl, mix 2 1/2 cups flour, granulated sugar, baking soda, 1 tablespoon of the cinnamon, nutmeg and salt. Add nuts, cheese and apricots and mix well.
In a medium bowl, beat eggs, milk and melted butter to blend. Add mixture to dry ingredients and stir to moisten evenly.
Butter and flour 2 (8 x 4-inch) loaf pans. Scrape batter equally into pans. In a small bowl, combine brown sugar, the 1 tablespoon melted butter and the 1/2 teaspoon cinnamon. Sprinkle evenly over batter in pans.
Bake at 350 degrees F until bread is well browned, springs back when lightly pressed in the center and begins to pull from pan sides, 30 to 35 minutes.
Let stand in pans on a rack for about 10 minutes. Run a thin-bladed knife between bread and pan sides. Invert loaves onto rack and set upright to cool.
Serve warm or cool.
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