The perfect blend of sweet and savoury, this apple cheddar bread is an easy quick bread featuring autumnal apples and sharp cheddar cheese. If you've ever had cheese and apples as a snack, or like cheddar cheese with your apple pie, this is that in loaf form. The bite from the cheddar pairs well with the subtle sweetness of apples.
For more cheese-filled recipes, try our one-bowl cheese tea biscuits, prosciutto and blue cheese scones, or cheddar cheese crackers.
Ingredients
Ingredient Notes and Substitutions
- Cheese: use old or sharp cheddar for this recipe. A milder cheddar won't come through as well.
- Apples: be sure to choose thin-skinned eating apples like Gala, SweeTango, or Jonagold. If you use another thicker-skinned apple like Granny Smith, it should be peeled.
- Cinnamon: this can be omitted if you prefer. We're going for an apple pie and cheddar combination here, and that's why a hint of cinnamon is added.
- Make it dairy-free: use a good vegan butter that comes in stick or block form, and non-dairy milk.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: mix the dry ingredients in a large bowl.
Step 2: rub the butter into the flour mixture.
Step 3: mix the cheese into the dry ingredients.
Step 4: mix in the apple, then pour the milk into the bowl.
Step 5: add the egg and then whisk to combine.
Step 6: gently mix with a spatula to avoid over-mixing if needed.
Step 7: transfer the batter to a lined loaf tin and top with more cheese.
Step 8: bake until golden and cool before serving.
Top Tips
- Try add-ins: nuts would make a nice addition to this recipe. Try up to one cup of chopped walnuts or pecans.
- Decorate it: if using later-season apples, you can garnish the unbaked loaf with thin slices of apple before baking. Earlier apples tend to brown faster and are not recommended.
- Add the cheese first: mixing the grated cheddar into the flour mix before adding the grated apple helps prevent clumping of the cheese and apple.
Recipe Notes
Because the apples are grated, we've left the skins on. Note that the peel of early season apples may turn slightly green after baking, whereas the peel of later season apples may remain true red.
This isn't a particularly sweet quick bread, and it's not meant to be. You could serve with jam or honey if you'd like to add a little more sweetness.
How to Store
Storage: keep in a sealed container at room temperature for up to 3 days. If your home is warm, store it in the fridge instead.
Freezing: transfer the fully cooled bread to an airtight container and freeze for up to 2 months. Thaw at room temperature.
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Apple Cheddar Bread
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Standard loaf tin
- Mixing bowl
- Wooden spoon or rubber spatula
- Wire rack
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter
- 1 cup grated cheddar cheese
- 1 ½ cups grated apple
- 1 cup milk
- 1 large egg
Instructions
- Preheat the oven to 350°F (180°C). Grease a standard loaf tin with butter and line with a parchment paper sling. Set aside.
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, baking soda, and salt until well combined.2 cups all-purpose flour, ½ cup sugar, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt
- Add the butter to the bowl of dry ingredients. Rub the butter into the flour mixture with your fingertips until the mixture is coarse and crumbly.¼ cup butter
- Set aside one small handful of grated cheddar, about 1⁄4 cup, and add the rest to the bowl of flour. Mix with a fork to combine.1 cup grated cheddar cheese
- Add the grated apple and mix to combine. You may need to use your hands to distribute the grated apple evenly as the flour will be sticky from the apple juice.1 ½ cups grated apple
- Create a well in the center of the flour mixture. Pour in the milk. Crack the egg into the milk. Whisk together the milk and egg with the fork then continue to stir everything together until just combined. You may want to switch to a rubber spatula at the end.1 cup milk, 1 large egg
- Pour the batter into the prepared loaf tin. Spread the batter evenly into the four corners of the tin and smooth the top. Sprinkle the top of the loaf with the remaining handful of cheese.
- Bake for 55 to 60 minutes, or until the internal temperature reads 200°F (93°C) on a kitchen thermometer.
- Cool the loaf for 15 minutes on a wire rack in the tin, then lift it out by the parchment handles, remove the paper, and cool another 30 minutes before slicing.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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This was so delicious! I even had apples I brought home from Canada 🙂
I can’t wait to make it again.
Sooo good! I love the cinnamon!!