This easy quick bread recipe was inspired by my childhood snack of cheese and apples. It bakes up with lots of cheesy pockets, moist apples, and a little bit of sage to round out the flavors. Serve a slice with a bowl of Celery Root Soup or toasted with butter as part of a weekend brunch.
Special equipment: You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores.
What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.
Game plan: You can also use this recipe to bake savory muffins instead of bread—just use a standard 12-well muffin pan. Coat the wells with butter and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack.
This recipe was featured as part of our 5 Savory Quick Breads for Fall Baking.
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