Today’s recipe is in honor of Fall, and although I haven’t baked it looks yummy as all get out! It’s got bacon and apples and cheddar cheese, who could ask for anything more!
hands-on: 25 mins
total: 2 hrs
Yield: Makes 1 loaf
1 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon table salt
⅛ teaspoon ground red pepper
4 thick bacon slices, cooked and crumbled
1 cup peeled and diced Granny Smith apple (about 1 small apple)
¾ cup (3 oz.) shredded extra-sharp Cheddar cheese
½ cup toasted chopped pecans
1 teaspoon finely chopped fresh rosemary
3 large eggs
⅓ cup milk
⅓ cup canola oil
Preheat oven to 350°. Whisk together flour and the next 3 ingredients in a large bowl until thoroughly combined. Stir together bacon and the next 4 ingredients in a medium bowl. Whisk together eggs, milk, and oil in a small bowl.
Add egg mixture to flour mixture, and stir just until dry ingredients are moistened; stir in bacon mixture just until incorporated. Transfer dough to a greased (with shortening) and floured 8 1/2- x 4 1/2-inch loaf pan.
Bake at 350° for 55 minutes to 1 hour or until a wooden pick inserted in the center comes out clean, shielding bread with aluminum foil after 40 to 45 minutes to prevent excessive browning. Cool bread in a pan on a wire rack for 10 minutes. Remove from pan, and cool 30 minutes before slicing.
Recipe courtesy of My Recipes.