Apple cheddar bacon bread

Lynnda Cloutier


to make ahead, bake the bread and completely cool it. Wrap the loaf in freezer paper. Freeze for up to one month. To serve, thaw bread to room temperature.
Note: if you prefer chunkier bread, feel free to dice Apple rather than shredding it. Try using chunky instead of smooth applesauce also.

This is a take on my mom's apple bread recipe with the addition of a little bacon.
From an old library book

★★★★★ 2 votes


six strips thick sliced bacon, diced
2 cups flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
vegetable oil
1/2 cup sugar
two eggs
one granny smith apple, peeled and shredded, about 1 cup
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 1/4 cups shredded cheddar cheese, divided


1preheat the oven to 350°. Coat an 8 1/2 by 4 1/2 inch glass loaf dish with nonstick spray.
Sauté bacon in a skillet over medium-high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper towel lined plate. Set aside. Reserve drippings.
2Whisk flour, salt and baking soda in a large bowl. If a well in the center. Set dry ingredients aside.
Add enough oil, about 1/4 cup, to the reserve drippings to make 1/2 cup. Mix with sugar and eggs in a large bowl and vigorously whisk until coat lightens. Add shredded apple, applesauce, and buttermilk, stirring to mix.
3Pour buttermilk Apple mixture into well with dry ingredients. Stir only until dry ingredients are moistened. Stir in 1 cup cheddar and the cooked bacon. Immediately pour batter into prepared loaf dish.
4Bake the loaf for 50 minutes. Sprinkle remaining 1/4 cup cheddar on top of loaf. Continue baking until a skewer inserted into center comes out clean, about 10 minutes more. Cool bread in the loaf dish on a rack for 10 minutes, then turn bread out of dish. Allow bread to completely cool on a rack before slicing. Makes one loaf.

About this Recipe

Course/Dish: Sweet Breads