Apple Cheddar Bread
This simple quick bread embraces both savory and sweet, loaded with apples and cheddar, making for a most satisfying breakfast or afternoon snack.

Covid-19 is hitting closer to home with each passing day. Schools have begun to close here in the Bay Area and–I had to see for myself to believe it–paper goods and sanitizing products are indeed nowhere to be found. One part of me understands the panic buying but I can’t get behind it. It’s selfish, doesn’t help matters and puts high-risk people (like my father who has respiratory issues) in greater danger for not being able to source what they also need.
I choose to look at this as a rough patch that the world is experiencing and we will get through it. In the meantime, no hoarding here.

I don’t take for granted that most people don’t have the luxury of working or staying home during this time so I’m especially grateful these days that I can choose when to come and go. It’s my parents I’m concerned about even though they are taking the necessary precautions and in these past two weeks of being mindful to spend more time at home baking has distracted me from my tendency to worry.
I’ve been experimenting with a recipe for this blog’s ten-year anniversary and yesterday it came together beautifully and I can’t wait to share it with you in a few days.

Meanwhile, this Apple Cheddar bread has patiently waited in my draft box for weeks. It’s both savory and sweet, loaded with grated apple and cheddar and since it’s the same base recipe I use for my banana bread and zucchini bread, it’s nutty from almond flour with pleasant texture from oats. And here’s a tip–don’t bother to peel the apple. It saves time and I think it made this bread better.
This apple cheddar bread keeps for a few days and is great for breakfast, an afternoon snack and even as a component of a meat and cheese board. Use your favorite cheese, too. The recipe is very flexible and the best part? You can still pick up the ingredients at the market…I hope.


Apple Cheddar Bread
This simple quick bread embraces both savory and sweet, loaded with apples and cheddar, making for a most satisfying breakfast or afternoon snack.
Ingredients
- 1 3/4 cup all-purpose flour
- 1/2 cup almond meal
- 1/4 cup oats
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2/3 – 3/4 cup grated cheddar
- 3/4 teaspoon cinnamon
- 2/3 cup granulated sugar
- 1/3 cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1 cup apple, unpeeled, grated and moisture squeezed out. (about 3/4 pound)
Instructions
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Preheat your oven to 350ºF. Spray a 9×5 inch loaf pan with cooking spray and dust with flour, tapping out the excess.
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In a large bowl whisk the flour, almond meal, baking soda, baking powder, salt, cinnamon, oats and cheese together.
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In a medium bowl whisk together the sugar, eggs, olive oil, yogurt and vanilla. Fold the grated apple and wet mixture into the dry mixture until just combined. Pour the batter into the prepared loaf pan and bake for 55 minutes to one hour or until a toothpick inserted in the middle of the bread comes out clean. Cool on a wire rack and enjoy.
Because we have Ken’s extremely fragile 89 yo mother living with us we have been practicing social distancing to a lesser degree at our house for the last 4 years. Still, it’s unnerving on such a wide scale. I’d toast a slab of this and slather it with butter. GREG
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