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Apple Cheddar and Walnut Breakfast Bread

A quickbread that is perfect for apple season. It is the best of autumn and can be a snack or coffee break. Spread some peanut butter or nutella on a slice and call it breakfast!

Course Baking
Cuisine North American
Keyword apples, cheddar cheese, quickbread
Prep Time 15 minutes
Cook Time 45 minutes
Servings 1 loaf

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 Tbsp brown sugar
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp allspice
  • 1 1/4 cups grated medium to strong cheddar cheese, divided
  • 1/2 cup chopped walnuts
  • 1 Tbsp fresh thyme, chopped
  • 1 1/4 cups milk, I use whole but 2% or even nut milk will work
  • 1 large egg
  • 1/4 cup melted butter cooled
  • 1 cup chopped unpeeled apple, 1/4 inch or so cubes, use an apple that will hold its shape when baked, such as Gala

Streusel Topping

  • 1/4 cup chopped walnuts
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/2 tsp cinnamon
  • 3 Tbsp cold butter
  • 2 tsp turbinado sugar, raw or demerrara sugar

Instructions

  1. Preheat oven to 375°F.
  2. Lightly grease a 9 x 5 inch loaf pan, and line with parchment paper so that it hangs over the sides.

  3. In a large mixing bowl, combine the flour, sugars, baking powder, salt, cinnamon, ginger, cardamom, and allspice together. Add 1 cup of the grated cheddar cheese, walnuts and thyme. Whisk together well so that the cheese and walnuts are well coated.

  4. In another bowl lightly beat together the milk, egg, and melted butter. Add the cubed apple and stir to combine.

  5. Pour the wet ingredients over the dry, and gently stir together with a wooden spoon until just blended. It's good if there are still some streaks of flour – avoid overmixing with quickbreads or muffins, or else the finished product will be tough.

  6. Spoon the batter into the prepared loaf pan.

Streusel Topping

  1. Combine the remaining cheddar cheese, walnuts, brown sugar, rolled oats and cinnamon together. Work the butter into the mixutre, creating a sandy and yet lumpy mixture. You want a variety of sizes in the streusel. Sprinkle this evenly over the batter. Finish with sprinkling the turbinado sugar over the streusel.

  2. Bake for about 40-50 minutes, rotating the pan halfway through, until a skewer inserted in the centre of the bread comes out clean and the top is crisped and golden. If the bread isn't baked through yet, feel free to lightly cover the top with foil and continue baking till set. Allow to cool on a wire rack for about 20 minutes before removing from the loaf pan using the sides of the parchment paper.

Recipe Notes

Along with a toothpick or skewer, you can also test the doneness of this bread using an instant read thermometer. You want to reach an internal temperature of 190F.