The recipe for this Apple & Cheddar Nutty Bread came from the paper. It was my aunt who gave it to me and told me to make it. Even the name is weird. Cheddar and Apple together in a bread with nuts? I kept thinking what would happen to all the that cheese in the batter. Would it melt and not combine with the rest of the ingredients? Would it make a mess? Would I find little cheese pieces when eating the bread? None of that happened!
The cheddar goes so well in this recipe. You can taste it immediately, and combined with apples is even better. The walnuts give a nice crunch. Even though it looks dense in the picture, it's really not. It's more if a crumbly, almost muffin-like. This morning I toasted a slice in the oven and put some homemade ricotta (from this post) on it.
The best part about this bread is that I used Whole Wheat Pastry Flour, like in the Banana Muffins. I'm loving that flour, it's such an unexpected surprise. The low amounts of added sugar really makes this bread a great option for breakfast. If you use fat free cheddar, that's even better. If you don't have whole wheat flour or can't find it, use regular wheat flour. Since this recipe doesn't have a lot of sugar, I thought I'd make the flavor factor count by using Turbinado (Raw) sugar. It has a deeper and sweeter flavor than white processed sugar. These days you can find it everywhere.
1/2 cup Softened Butter
1/2 Turbinado Sugar (also called, Raw Sugar)
2 cups Whole Wheat Pastry Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 cups Green Apple shredded
1 cup shredded Cheddar Cheese
1/4 cup Walnuts (or any nut)
-Pre heat the oven at 350 degrees and grease a bread baking pan.
-Mix and sift together the flour, baking soda, salt and baking powder and then set aside.
-Beat the butter and sugar together until fluffy and light, about 2 minutes.
-Add the eggs one at a time, blending well before adding the next one.
-Mix in the flour and the rest of the ingredients. It makes a very thick and sticky batter, don't be afraid of it.
-Put the batter in the baking pan and bake for 50 minutes. Let it rest for 15 minutes before cutting into it.