As you all know, I started this recipe sharing thingy since 2013. If you guessed it, you are right. I have loads of recipes in my library; at least 500 of them were stashed away because I was revamping this webbie and wanted to give them a new life. Sorta like a rebirth.
This is one of those recipes. I have forgotten how easy and simple this recipe is. This reminds me that simplicity is the ultimate sophistication. I have no idea where this recipe is from. It probably escapes me. Anyway, the pumpkin spiced syrup and spice blend are newly added. The original recipe calls for maple syrup only without the spices.
The addition of cake flour creates a lighter and fluffier bread. So, do not skip it. And you must be wondering why cheddar cheese or are apples and cheese make a great combination? I will leave it for you to judge. For me, it works magically. The sweetness from the apples, the earthiness from the spices and that savory tang from the cheese.
Ingredients:
(Make one loaf)
Unbleached All Purpose Flour / Wholewheat Flour, 90g
Cake Flour, 150g
Baking Powder, 4g
Baking Soda, 3g
Sea Salt, 3g
Eggs Lightly Beaten, 2
Grapeseed / Sunflower / Canola Oil, 113g + More For Greasing
Pumpkin Spiced Syrup Homemade, 85g Adjust To Preference
Whole Milk, 60g
Apples Cored Coarsely Sliced, 2 to 3
Pumpkin Spice Blend Homemade, 1 TSP
Matured Sharp Cheddar Coarsely Diced, 80g + 20g
Equipment:
Oven
Loaf Pan (I'm using 7" x 4" x 4.5")
Directions:
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "Pumpkin Spiced Latte" page for the syrup recipe.
Lightly grease a loaf pan with some oil.
Line parchment paper at the bottom as well as the sides.
Preheat oven to 175 degrees celsius or 350 fahrenheit.
In a large bowl, add the types of flour, baking powder, baking soda and salt.
Mix to combine well.
In another large bowl, combine eggs, oil, syrup and milk.
Mix until well combined.
Fold the wet ingredients into the dry ingredients, 1/3 portion at a time until fully incorporated.
Coat the apples well with the pumpkin spice blend.
*I left the skins on cos I love the texture. You can peel the apples if desired.*
Fold the apples into the batter until well combined.
Lastly, add 80g of cheddar and fold until fully incorporated.
Transfer the batter to the prepared loaf pan.
Even out the top with an offset spatula.
Top it off with the remaining 20g of cheese.
Wack into the oven and bake at the 2nd last lower shelf for 40 to 45 mins or until the top is browned and passes the skewer test.
*If the bread is browning too fast before the 30th min mark, cover with aluminium foil.*
Unmold the bread while it is still warm.
Set aside to cool down completely before slicing and serving.
It can be kept at room temperature, wrapped in a paper bag, for up to 3 days.
Love how simple yet yummilicious this is...
Not at all sweet, the right balance...