Apples and sharp cheddar cheese are a delightful pairing in this easy quick bread. If you don’t have our apple pieces on hand, most other dried apples will do- just skip the soaking step. Definitely still include the milk, but you won’t need to rehdryate them. Our apple pieces are crisp and delightful right out of the bag, but need a little softening for baked goods.
True to its name, this quick bread would be wonderful served as part of your Thanksgiving spread or sliced for a mid-morning snack. This recipe claims to make 12 servings, but don’t count on that, we learned at the mill that those “12″ servings will go fast. I like the idea of playing around with the cheese, too, maybe make a loaf with sharp cheddar and another with a tangy blue cheese. Yum!
Cheddar Apple Bread
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 12 servings
- ½ cup Bob’s Red Mill Dried Diced Apples (27g)
- 1 cup very warm Milk (240 mL)
- 1 ½ cups Unbleached White Flour (204g)
- ½ cup Whole Wheat Pastry Flour (60g)
- 2 Tbsp Brown Sugar (30g)
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 Eggs (100g)
- 1 ¼ cups grated Sharp Cheddar, divided (110g)
Combine apple pieces and warm milk and let soak until soft, about 10 minutes.
Meanwhile, preheat the oven to 400°F and oil an 8 x 4-inch loaf pan.
Combine the dry ingredients in a bowl and set aside. Whisk together apples, milk and eggs. Fold in dry ingredients along with 1 cup (88g) of cheddar cheese.
Pour batter into the prepared pan and top with remaining ¼ cup (22g) cheese.
Bake until a tester inserted in the center comes out clean, about 40 minutes.
Let cool 30 minutes before serving.
Makes 12 servings.