I always associate apples as a fall thing, but this year, I got a hold of some early apples from my sour cherry orchard hook-up. So, this late August & early September I was swimming in heritage apple varieties like Wealthy, Sunrise, and King apples, along with the more familiar Gala and Mac varities. I love apples so an early apple glut is a welcome surprise.
I snacked on the crisp and juicy apples for as long as I could, but since I live in a shoebox of an apartment (no cold cellar), I couldn’t keep them crisp for long. So my delicious crunchy apples had transformed from an eating specimen to a cooking one – perfect for apple pancakes, ginger apple pandowdy, baked apple oatmeal, but I settled on trying out an apple cheddar quick bread instead. Good choice!
The bread was delicious and flavourful and worked really well as a side for a vegetable stew I had made for supper. But we ate it toasted for breakfast the next morning and might I say it was even better. Toasted cheese and apple bits? I’m so in.
The only real trick with this recipe was the baking time. I figured that 35-40 minutes should have been enough, but it wasn’t. While it looked lovely and golden on the outside, inside it was still gooey. So I baked it for an extra 15-20 minutes and it turned out fine. The recipe below reflects how long I think it should bake for, however, if you are using a larger loaf pan you might want to reduce the baking time.
elsewhere: Want to see just about the prettiest thing? Click over to Poppytalk where I do a post with a recipe for sea salt caramels with toasted pecans. But that’s not all! I wrap up the caramels using parchment & washi tape so it makes a super cute gift. Adorbz.
apple & cheddar quick bread
1 3/4 c all-purpose flour
2 1/2 t baking powder
1/2 t salt
3/4 c milk + 2 T
1/3 c canola oil
2 T brown sugar
1 c finely diced apples
1 c strong cheddar cheese, grated
3 T cheddar cheese, grated
Preheat oven to 400F. Prep your 8×4 loaf pan* by lightly greasing it with butter and then use a mixture of cornmeal and flour to dust the insides with – about a spoonful of each should do. Shake out any excess and set aside.
In a medium bowl, combine the flour, baking powder and salt and whisk everything together. Set aside. In a large bowl, mix together the milk, oil, egg and brown sugar until well blended. Pour in the diced apples and stir in the flour mixture. Add in the cheese in 3 handfuls – stirring between each addition. Dump the batter into your prepared loaf pan and bake for 45-50 minutes. Sprinkle the remaining cheese over top of the bread and cook for 10 minutes longer until the cheese melts and the bread is cooked all the way through – use a wooden skewer in the middle of the loaf to test doneness.
*if your loaf pan is larger, reduce the baking time by 10-15 minutes.