Apple cheddar loaf is a taste of fall! With fresh apples, sharp cheddar, and a hint of cinnamon it pairs beautifully with a hot cup of tea.
Apple and cheddar is the classic American apple pie combo! We’ve used the two in this easy quick bread, great for autumn afternoons.
Because the apples are grated, we’ve left the skins on. Be sure to choose thin-skinned eating apples like Gala, SweeTango, or Jonagold. Also note that the peel of early season apples may turn slightly green after baking, whereas the peel of later season apples may remain true red.
Old or sharp cheddar taste best in this loaf. Walnuts or pecans are also a nice addition.
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Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
- butter
- flour
- sugar
- baking powder
- baking soda
- salt
- apples
- cheddar cheese
- milk
- 1 egg
Method
Preheat the oven and grease a standard loaf tin with butter. Line the tin with a parchment paper sling. Set aside.
In a large bowl, mix the flour, sugar, baking powder, cinnamon, baking soda, and salt until well combined.
Add the remaining butter to the bowl of flour. With clean hands, rub the butter into the flour mixture with your fingertips until the flour is coarse and crumbly.
Set aside one small handful of grated cheddar, about ¼-cup, and add the rest to the bowl of flour. Mix with a fork to combine.
Grate the apple(s) with the skins left on. Add the grated apple to the bowl and mix to combine. You may need to use your hands to distribute the grated apple evenly as the flour will be sticky from the apple’s juice.
Create a well in the center of the flour mixture.
Pour in the milk and crack in the egg.
Whisk the milk and egg with a fork then continue to stir everything together until just combined. You may want to switch to a rubber spatula at the end.
Pour the batter into the prepared loaf tin. Spread the batter evenly into the four corners of the tin and smooth the top. Sprinkle the top of the loaf with the remaining handful of cheddar cheese.
Place the loaf in the oven and bake for 55 to 60 minutes. Cool the loaf for 15 minutes on a wire rack in the tin, then lift it out by the parchment handles, remove the paper, and cool another 30 minutes before slicing.
Tips & Notes
You can make the apple cheddar loaf batter in a food processor or stand mixer if you’d rather not make it by hand.
If you prefer a sweeter loaf, increase the amount of sugar to ½-cup.
Mixing the grated cheddar into the flour mix before adding the grated apple helps prevent clumping of the cheese and apple. You can add them both at the same time if this isn’t a concern.
Nuts would make a nice addition to this recipe. Try up to one cup of walnuts or pecans.
If using later season apples, you can garnish the unbaked loaf with thin slices of apple before baking. Earlier season apples tend to brown faster and are not recommended.
Substitutions
Use spelt flour or whole wheat flour if you prefer. Whole wheat flour tends to suck up more moisture than all-purpose. You may need to add and extra tablespoon or two of milk if your batter seems dry.
Swap in cane sugar or brown sugar for white if you prefer.
More Fall Vibes With These Great Apple Recipes
Vegan Apple Cinnamon Buns With Cream Cheese Icing
Spicy Apple Galette With Coffee Glaze
Recipe
Apple Cheddar Loaf
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Standard loaf tin
- Parchment paper
- Mixing bowl
- Wooden spoon or rubber spatula
- Wire rack
Ingredients
- ¼ cup butter, room temperature, divided
- 2 cups all-purpose flour
- ½ cup sugar
- 1-½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated cheddar cheese, divided
- 1 ½ cups small-medium, or 2 small to medium or 1 medium to large sized apple, grated with skins on
- 1 cup milk
- 1 egg
Instructions
- Preheat the oven to 350ºF (180ºC). Use one tablespoon of the butter to grease a standard loaf tin. Line the tin with a parchment paper sling. Set aside.
- In a large bowl, mix the flour, sugar, baking powder, cinnamon, baking soda, and salt until well combined.
- Add the remaining butter to the bowl of flour. With clean hands, rub the butter into the flour mixture with your fingertips until the flour is coarse and crumbly.
- Set aside one small handful of grated cheddar, about ¼-cup, and add the rest to the bowl of flour. Mix with a fork to combine.
- Grate the apple(s) with the skins left on (the total amount of grated apple needed is 1-½ cups (160 g)). Add the grated apple and mix to combine. You may need to use your hands to distribute the grated apple evenly as the flour will be sticky from the apple’s juice.
- Create a well in the center of the flour mixture. Pour in the milk. Crack the egg into the milk. Whisk together the milk and egg with the fork then continue to stir everything together until just combined. You may want to switch to a rubber spatula at the end.
- Pour the batter into the prepared loaf tin. Spread the batter evenly into the four corners of the tin and smooth the top. Sprinkle the top of the loaf with the remaining handful of cheese.
- Place the loaf in the oven and bake for 55 to 60 minutes, or until the internal temperature reads 200ºF to 205ºF (93ºC to 96ºC) on a thermometer.
- Cool the loaf for 15 minutes on a wire rack in the tin, then lift it out by the parchment handles, remove the paper, and cool another 30 minutes before slicing.
Katrina says
Mmmm I love a good savoury cake like this! So delicious!
Ashley Colbourne says
Thanks! This loaf works both sweet and savoury and so many combos can be done.
Kris says
This is such a gorgeous post, Ashley. I remember you sending me this recipe this summer. I HAVE to try it now!!
Ashley Colbourne says
Thanks Kris! Its the perfect combo.