Sliced apples and cheddar cheese used to be my go-to snack while spending late evenings on campus. No, I didn’t live off this diet alone, there was always an Americano in hand!
Even though I have moved on from college life, my taste for this snack has yet to change. While running around coaching a girls’ lacrosse team, pulling weeds, cooking up delicious meals, and training for a half-marathon, I found that the Apple Cheese Bread (page 245) in The Garden-Fresh Cookbook was the high-energy snack I needed to power through the week!
While my lazy pets slept through the afternoon, I shredded the cheese and apples, slightly envious of the animals’ lives.
I used an 8x8 pan for my bread, which did not affect the time required to cook.
The smells from the nutmeg, cinnamon, and melted butter filled the kitchen enough to even wake up my dog, Stewart, and—trust me—it takes a lot to rouse him from his beauty sleep.
The Apple Cheese Bread came out just in time for me to pour the melted jelly over the top, let it cool, and snag a bite before running off to coaching.
Those of you who prefer less sweet breads can add only 1 tablespoon of sugar to the shredded apples and save the jelly for morning toast. Either way, this is a great breakfast or midday snack that can get you through that midterm paper, the 3:00 p.m. office sluggishness, or, as with me, keeping up with 15 crazy girls!
Apple Cheese Bread
2-¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cinnamon
⅓ cup sugar
¼ cup (½ stick) butter, melted
1 egg, beaten
1 cup milk
1-½ cups grated cheddar cheese
2 medium apples, peeled, cored, and grated, tossed with 2 tablespoons sugar
⅔ cup apple jelly
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan. Into a large bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon, and sugar. In a small bowl, combine the melted butter, beaten egg, and milk; set aside. Mix the cheese and apples into the dry ingredients. Add the milk mixture and stir only until the batter is evenly moistened. Pour into the prepared pan. Bake for 35 minutes, then lower the heat to 325°F. Continue baking until a toothpick inserted into the center comes out clean, about another 20 minutes. Meanwhile, in a small pan over low heat, melt the apply jelly. When the bread is done, remove it from the oven and pour the melted jelly over the top. Let cool in the pan until the jelly sets, then remove to a wire rack to cool completely. Makes 1 loaf.
Jane received her Bachelor’s in Fine Arts at Western Washington University where she studied Creative Writing. She now lives in the greater Seattle area, where she writes and drinks copious amounts of coffee. When she isn’t writing, cooking, gardening, or taking photos, you can find her at local shows and concerts, or running to prepare for yet another half marathon.