Apple Cheddar Bread

Apple Cheddar Bread

by Janice Hardy

This is good lightly toasted spread with cream cheese. Good as a sandwich with ham and apple slices. Good cut into cubes and toasted to make croutons for salads and soups.

Preparation time
Cooking time
Waiting time


For 6 people ()


  • 3 large eggs
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) or 6 oz shredded extra sharp cheddar cheese
  • 1/3 cup(s) milk
  • 1/8 teaspoon(s) ground red pepper
  • 1/2 cup(s) toasted pecans, chopped
  • 1 3/4 cup(s) flour
  • 1/3 cup(s) vegatable oil
  • 4 thick slices bacon, cooked and crumbled
  • 1 teaspoon(s) finely chopped fresh rosemary
  • 1 tablespoon(s) baking powder
  • 1 cup(s) peeled and diced granny smith apple, about 1 small apple

Apple Cheddar Bread Directions

  1. Preheat oven to 350 degrees. Whisk together foulr and next 3 ingredients in a large bowl until thoroughly combined. Stir together bacon and next 4 ingredients in a meduim bowl. Whisk together eggs, milk, and oil ina small bowl
  2. Add egg mixture to flour mixture, and stir just until dry ingredients are moistened: stir in bacon mixture just until incorporated. Transfer dough to a greased (with shortening) and floured 8 1/2x4 1/2 in loaf pan.
  3. Bake at 350 for 55 min to 1 hour or until a wooden pick inserted in center comes out clean, shielding bread with tin foil after about 40-5- min to prevent excessive browning. Cool bread in pan on a wire rack 10 min. Remove from pan and cool 30 min before slicing