Millstone® Apricot Brunch Bread

8-10 oz. dried apricots, coarsely chopped
1-3/4 cups brewed, double-strength Millstone® Bed & Breakfast Blend® coffee
4 oz. unsalted butter, softened
1-1/2 cups sugar
2 eggs
2-1/2 cups all-purpose flour
2 tsp. baking soda
1 cup walnuts, coarsely chopped

Preheat oven to 350 degrees F. Grease small loaf pans. Combine apricots and coffee in a small bowl, then cool completely. Cream butter and sugar in a large bowl. Beat in eggs, one at a time. Sift the flour together with the baking soda, and blend into the butter alternately with the coffee and apricot mixture. Mix in the nuts. Divide evenly between the loaf pans, smooth the tops, and bake 1 hour, (or until a toothpick inserted in the center comes out clean). Remove from pans and cool completely (if not serving immediately).

Serves 6-8