Apricot Pecan Bread

2-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup 2% milk
2 eggs
1/3 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
1 cup finely chopped dried apricots
3/4 cup finely chopped pecans

3 tablespoons packed brown sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon

In a large bowl, combine the first six ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into two greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature Makes 2 loaves.