Apple cheddar bacon bread
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
·six strips thick sliced bacon, diced
·2 cups flour
·1/2 teaspoon table salt
·1/2 teaspoon baking soda
·1/2 cup sugar
·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
How to Make Apple cheddar bacon bread
- preheat 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.
- Whisk 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.
- Pour 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.
- Bake 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.