Apple Cheddar Rosemary Bread

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Apple Cheddar Rosemary Bread is a savory option for anyone looking for easy bread recipes to serve with dinner. Grated apple keeps the loaf tender, while sharp cheddar and fresh rosemary give it the flavor and texture of a warm cheese biscuit.

This apple rosemary bread can replace biscuits or dinner rolls when you want something a little different. Unlike sweet apple quick breads, its cheese-and-herb flavor goes well with soup, chili, and roasted meats. You can also serve thick slices warm or at room temperature for fall brunches and holiday meals.

Sliced loaf on a wooden cutting board with apples and a red-and-white checked cloth. Text reads “Apple Cheddar Rosemary Bread” and “Blogghetti.com.”

The idea for Apple Cheddar Rosemary Bread started with my Cheddar Cheese Biscuits, which I like to serve with soups and hearty meals. I wanted to take that same biscuit-like texture and turn it into a loaf that could be sliced. Adding apple and rosemary gave it the fall flavor I was looking for.

We especially enjoy it with my Creamy Autumn Squash Soup. The apple complements the butternut squash, while the cheddar and rosemary balance the soup’s sweeter flavors. It is also delicious served with a bowl of Slow Cooker Chili in place of cornbread.

Table of Contents

Apple Cheddar Rosemary Bread

This savory apple cheddar quick bread uses baking powder instead of yeast, so there’s no kneading or waiting for dough to rise. It has just enough sugar to balance the flavors, and it has a tender texture similar to a cheddar biscuit but is sturdy enough to slice.

The grated apple blends into the dough and adds moisture without leaving large pieces of fruit. Cheddar comes through first, followed by a light hint of rosemary. After baking, the loaf has a lightly golden top and tender center. The slices hold together nicely while keeping their biscuit-like texture.

Whole savory apple and cheese loaf garnished with rosemary on a wooden cutting board beside two red apples and a checked cloth.

Timesaving Tips and Variations

This savory quick bread leaves room for easy changes. Shortcuts can reduce the preparation time, while simple swaps let you use what you already have.

Leave the peel on the apple and use the large holes of a box grater or the shredding attachment on a food processor. Grate it shortly before adding it to the dough so it does not have time to turn brown.
Replace the Honeycrisp with another firm variety, such as Envy, Pink Lady, or Fuji.
Use packaged shredded cheddar to shorten the preparation time. Cheese shredded from a block will melt more smoothly, but either one works in this recipe.
Try extra-sharp or white cheddar for a stronger cheese flavor. Monterey Jack can be used for a milder loaf.
Replace the fresh rosemary with about ½ teaspoon dried, or try sage or thyme instead.
Add cooked crumbled bacon, chopped walnuts, or a little black pepper for another variation.
The dough is supposed to be thick, so resist adding more milk to thin it.
Begin checking the bread at 40 minutes, especially when using a 9 x 5-inch pan. An 8 x 4-inch loaf will be slightly taller and may need the full baking time.

These shortcuts save preparation time without changing the bread’s tender texture. The different apples, cheeses, and herbs give you several ways to adjust the flavor to suit your tastes or what you have on hand.

What to Serve with Apple Cheddar Rosemary Bread

This apple cheddar bread goes well with soups, chili, and roasted meats. Its flavors fit fall dinners and holiday meals. Here are a few more ideas to enjoy this bread with:

These meal ideas give you several ways to serve the bread from brunch through dinner. A basket of thick slices makes it easy for family and friends to enjoy it with the meal.

Freshly baked apple and cheddar loaf cooling in a gray loaf pan on a black wire rack beside a red-and-white checked towel.

Frequently Asked Questions

What kind of apple works best in apple cheddar bread?

A firm, crisp apple such as Honeycrisp, Envy, Pink Lady, or Fuji works best. These apples hold up well during baking and will not make the bread mushy. There is no need to peel the apple before grating it.

Why is the dough so thick?

The dough is supposed to be thick and will not pour into the loaf pan like most quick bread or cake batters. The grated apple releases moisture as the bread bakes, so adding extra milk could make the center too wet. Use a spatula to spread the dough evenly in the pan.

How should I store Apple Cheddar Rosemary Bread?

Let the bread cool completely, then keep it in an airtight container at room temperature for up to three days. If your kitchen is warm, store the bread in the refrigerator instead and warm individual slices before serving. For longer storage, wrap the loaf or individual slices well and freeze them for up to two months.

Essential Kitchen Tools Used

Making this recipe does not require any special equipment. A loaf pan, mixer, and box grater are the main pieces, along with a few everyday tools for measuring and mixing. These same kitchen tools can also be used for muffins, biscuits, and other quick breads.

Hamilton Beach 6-Speed Electric Hand Mixer With QuickBurst and Bowl Rest KitchenAid Artisan, 5-Qt Tilt Head Stand Mixer, KSM150PS, Pistachio HAKSEN 2 PCS Wooden Cooking Spoons, Natural Acacia Wood Kitchen Utensil Cheese Grater With Container Box Grater Stainless Steel Kitchen Black Amazon Basics Rectangular Nonstick Bread Loaf Pan for Baking Meatloaf with Even Heat Distribution, 9.5 x 5 Inch, Gray, Set of 2 Pyrex Essentials (3-Piece) Glass Mixing Bowls Set for Prepping and Baking Walfos Silicone Whisk,Stainless Steel Wire Whisk Set of 3 -Heat Resistant 480°F Kitchen Whisks for Non-stick Cookware,Balloon Egg Beater Perfect for Blending,Whisking,Beating,Frothing & Stirring,Black 2 PCS Cooling Racks for Cooking and Baking, 10 Simply Gourmet Measuring Cups & Spoons Set of 12, 18/08 Stainless Steel Kitchen Gadgets, Stackable Design with Long Handle Spoons, Fits in Spice Jars, Cooking & Baking Set for Dry & Liquid

Ingredients to Make Apple Cheddar Rosemary Bread

This recipe is made with simple baking ingredients that each have an important job. Together, they create a moist, savory loaf that holds together well when sliced.

Flour, Baking Powder, and Salt: These dry ingredients give the bread structure, help it rise, and balance the flavors.
Unsalted Butter and Granulated Sugar: Butter adds richness and tenderness, while a small amount of sugar balances the sharper flavors without making the bread sweet.
Eggs and Whole Milk: These add moisture, bind the ingredients, and help the thick dough come together.
Honeycrisp Apple: Adds moisture and a mild flavor.
Sharp Cheddar Cheese: Gives the loaf its main cheese flavor.
Fresh Rosemary: Adds a light herbal flavor that complements the fruit and cheese.

Apples, rosemary, flour, shredded cheddar, milk, sugar, baking powder, butter, and eggs arranged on a white surface.

How to Make Apple Cheddar Rosemary Bread

Preheat the oven to 350°F and coat an 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray. Whisk together the flour, baking powder, and salt in a medium bowl.

Flour, baking powder, and salt in a light blue mixing bowl with a colorful whisk resting inside.

Grate the cheese and the apple and chop the rosemary; set aside. Cream the butter and sugar in a large bowl, then mix in the eggs and milk.

Grated apple, shredded cheddar, and chopped rosemary in small bowls beside sugar being poured over butter in a metal mixing bowl.

Stir in the dry ingredients until almost combined. Add the cheddar and rosemary, then fold in the grated apple.

Two side-by-side views of thick bread dough being stirred with a wooden spoon as shredded cheddar and grated apple are mixed in.

Spread the thick dough evenly in the pan and bake for 40 to 45 minutes. Cool the bread on a wire rack before slicing.

Side-by-side views of thick apple and cheese dough spread in a loaf pan and the baked loaf in the same pan.

If you enjoy savory breads with plenty of cheese and herbs, try my Rosemary, Ham and Parmesan Cheese Scones next.

Overhead view of a whole baked loaf topped with rosemary, with red apples and a checked cloth beside the wooden cutting board.

Apple Cheddar Rosemary Bread

This tender loaf bakes up like a cheddar biscuit, with a little sweetness from apple and a hint of rosemary.

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Course: Bread

Cuisine: American

Keyword: apple cheddar rosemary bread, apple cheese bread

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: loaf

Author: Lisa Kerhin

Equipment

loaf pan, either 8×4-inch or 9×5-inch
KitchenAid stand mixer (or use a electric hand mixer)
mixing bowls
measuring cups and spoons
box grater
wooden spoon
whisk
wire cooling rack

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 stick unsalted butter at room temperature
2 tablespoons granulated sugar
2 eggs
¼ cup whole milk
1 ½ – 1 ¾ cups lightly packed unpeeled grated apple I used Honeycrisp
1 ¼ cups shredded sharp cheddar cheese
1 ½ – 2 teaspoons chopped fresh rosemary

Instructions

Preheat the oven to 350°F. Coat an 8 x 4-inch or 9 x 5-inch loaf pan with cooking spray and set it aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Grate the apple and the cheese. Chop the rosemary. Set these aside for now.
Add the softened butter and granulated sugar to a large mixing bowl. Beat with a stand mixer or electric hand mixer until light and fluffy. Add the eggs and whole milk, then mix until combined, scraping down the sides of the bowl as needed.
Switch to a wooden spoon and stir the dry ingredients into the butter mixture until they are almost combined and only a few streaks of flour remain. Stir in the shredded cheddar and chopped rosemary, then gently fold in the grated apple. The dough will be thick.
Spread the dough evenly in the prepared loaf pan and smooth the top. Bake for 40 to 45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Place the loaf pan on a wire cooling rack and allow the bread to cool enough to handle. Remove the loaf from the pan and continue cooling before slicing. Serve warm or at room temperature.
To Store: Let the bread cool completely, then keep it in an airtight container at room temperature for up to three days. If your kitchen is warm, store the bread in the refrigerator instead and warm individual slices before serving. For longer storage, wrap the loaf or individual slices well and freeze them for up to two months.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

Fall Flavors Week

Whether or not it feels like fall where you are, these recipes are filled with the flavors of the season. Thank you to Jolene from Jolene’s Recipe Journal for organizing and hosting this annual event!