Email to Aunt Saunny      

Apricot Cheese Bread

Source of Recipe

Aunt Saunny

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.