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.