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I’ve always enjoyed fresh slices of apple with a hunk of cheese, so I was curious as to how these flavors would translate to bread.
The bread is so easy to make—and it uses common pantry ingredients, too. Apples can always be found in the grocery store and this recipe is a great way to use extra shredded cheese. The only ingredient I didn’t have was the apple jelly that gets poured over the top of the baked bread.
Frankly, the recipe is so simple that there’s not much else to say. It took me about 10 minutes to grate the cheese and apple. You can buy the shredded cheese, but I found it was best to chop it more finely.
The news is the result! Wow! This bread is VERY moist. The cheese, apple, butter, and egg simply get absorbed. I think it’s essential to grate all the ingredients finely, or you won’t get this effect. The texture is much better than that of a typical quick bread.
The taste is delicious—light and sweet. There is not a pronounced flavor of apple or cheese, but it comes together very nicely. I loved the subtlety of it.
The jelly topping—which is poured over the bread while it’s still warm—added a sweet taste and made the bread look even more appetizing. It also made for sticky fingers requiring napkins—so consider your audience! Next time, I might try replacing the jelly with grated cheddar.
Try making this Apple Cheese Bread—and let me know what you think! I’d love to compare notes.
Apple Cheese Bread
2-3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup sugar
1/4 cup (1/2 stick) butter, melted
1 egg, beaten
1 cup milk
1-1/2 cups grated cheddar cheese
2 medium apples, peeled, cored, and grated, tossed with 2 tablespoons sugar
2/3 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 apple 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 Kelly sets, then remove to a wire rack to cool completely.