Cheddar Apple Nut Bread
Indulge in the perfect balance of sweet and savory with this Cheddar Apple Nut Bread! Featuring a rich blend of sharp cheddar cheese, sweet diced apple, and crunchy walnuts, this quick bread is a delightful twist on traditional baked goods. Warm cinnamon and vanilla add cozy autumnal notes, while the tender, moist texture makes each bite unforgettable. Perfect for breakfast, brunch, or an afternoon snack, this easy-to-make recipe comes together in just over an hour. Serve it warm with a pat of butter or enjoy it as is for a satisfyingly unique treat. Keywords: cheddar apple nut bread, savory quick bread, apple walnut bread, fall baking recipe, sweet and savory bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 cups unsalted butter, melted and cooled
- 0.5 cups granulated sugar
- 2 pieces large eggs
- 0.5 cups whole milk
- 1 cups sharp cheddar cheese, shredded
- 1 medium-sized apple, peeled, cored, and diced
- 0.5 cups chopped walnuts (or pecans)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, combine the melted butter and sugar, whisking until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the milk and vanilla extract.
Fold the wet ingredients into the dry ingredients using a spatula, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
Gently fold in the shredded cheddar cheese, diced apple, and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly. If desired, sprinkle additional shredded cheddar or chopped nuts on top for extra texture.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 335.2 g | 122% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 127.3 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1141 mg | 88% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
