Apple-Cheddar Quick Bread

 

If you're new to bread making or have been baking for years, you'll want to add this recipe to your favorites category.  No yeast, no rising times, and no kneading.  This is a stir-together loaf that perfectly combines sweet and savory.  I can imagine this bread would be delicious for breakfast, as an after school snack, and amazing paired with a dinnertime soup!

2 1/2 cup all-purpose flour

1 T. sugar

1 1/2 t. baking powder

1 t. kosher salt

1 t. garlic powder

1 t. onion powder

1/2 t. chopped fresh thyme

1/4 t. baking soda

1/8 t. ground black pepper

1 cup, plus 2 T. shredded sharp Cheddar cheese, divided

1 1/3 cup whole buttermilk

1/3 cup unsalted butter, melted

1 large egg

1/2 cup diced unpeeled Gala apple

Preheat oven to 350 degrees F.  Spray an 8 1/2 x 4 1/2 inch cast-iron loaf pan with baking spray with flour.

In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder, onion powder, thyme, baking soda, and pepper.  Stir in 1 cup cheese.

In a medium bowl, whisk together buttermilk, melted butter, and egg.  Stir buttermilk mixture into flour mixture just until dry ingredients are moistened.  Stir in apple.  Spread batter into prepared pan.

Bake for 40 minutes.  Sprinkle with remaining 2 T. cheese onto bread.  Bake until a wooden pick inserted in center comes out clean, 10 - 15 minutes more.  Let cool in pan on a wire rack for 15 minutes.  Remove from pan and serve warm.  Store in an air tight container for up to 3 days.

From Sept/Oct 2021 Southern Cast Iron magazine.

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