In a large bowl, mix 2 1/2 cups flour, granulated sugar, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Add nuts, cheese, and apricots and mix well.
In a medium bowl, beat eggs, milk, and 1/3 cup melted butter to blend. Add mixture to dry ingredients and stir to moisten evenly.
Butter and flour two 4 1/2- by 8 1/2-inch loaf pans; scrape batter equally into pans. In a small bowl, combine brown sugar, 1 tablespoon melted butter, and 1/2 teaspoon cinnamon. Sprinkle evenly over batter in pans.
Bake in a 350° oven 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.
Nutritional analysis per ounce.
Audrey Thibodeau, Gilbert, Arizona,
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