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Apple Cheese Loaf

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Apple Cheese Loaf

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The aggregate of apples and cheese is a well known taste deal with. This refined tea loaf is superb sliced skinny and unfold with an excessively skinny layer of apple butter. Or, to strengthen the cheese taste, serve with cream cheese, or a cheese unfold.

At a look

Prep
Bake
Total
Yield
one nine” x five” or 10″ x five” loaf

Ingredients

  • 1 1/four cups King Arthur Unbleached All-Purpose Flour
  • 1 cup bran cereal (flakes or nuggets)
  • 1 teaspoon baking powder
  • 1/four teaspoon baking soda
  • three/four cup (12 tablespoons) butter or margarine, melted
  • 1/2 cup brown sugar
  • three huge eggs, frivolously crushed
  • 1 1/2 cups peeled, finely chopped apples
  • three/four cup shredded Cheddar cheese
  • 1/2 cup finely chopped walnuts

  • five 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 2 1/eight oz. bran cereal (flakes or nuggets)
  • 1 teaspoon baking powder
  • 1/four teaspoon baking soda
  • 6 oz. butter or margarine, melted
  • three three/four oz. brown sugar
  • three huge eggs, frivolously crushed
  • five 1/four oz. peeled, finely chopped apples
  • three oz. shredded Cheddar cheese
  • 2 oz. finely chopped walnuts

  • 149g King Arthur Unbleached All-Purpose Flour
  • 60g bran cereal (flakes or nuggets)
  • 1 teaspoon baking powder
  • 1/four teaspoon baking soda
  • 170g butter or margarine, melted
  • 106g brown sugar
  • three huge eggs, frivolously crushed
  • 149g peeled, finely chopped apples
  • 85g shredded Cheddar cheese
  • 57g finely chopped walnuts

Instructions

  1. Preheat the oven to 350°F. Grease a nine” x five” or 10″ x five” loaf pan.
  2. In a big bowl, combine in combination the flour, bran cereal, baking powder and baking soda. Set apart.
  3. In every other bowl, beat the butter or margarine with the brown sugar and eggs till properly blended.
  4. Fold within the apple, cheese and walnuts.
  5. Gently mix the rainy components into the dry components.
  6. Turn the batter into the greased pan. Bake for 55 to 60 mins, or till the loaf exams achieved.
  7. Remove from the oven, cool five mins, then flip the loaf from the pan and funky utterly on a cord rack.
  8. Store well-wrapped at room temperature for five days, or freeze for three months.
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