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Sliced Apple Cheddar Rosemary Bread on a wooden cutting board, garnished with fresh rosemary with apples and a checked cloth in the background.
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Apple Cheddar Rosemary Bread

This tender loaf bakes up like a cheddar biscuit, with a little sweetness from apple and a hint of rosemary.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Keyword: apple cheddar rosemary bread, apple cheese bread
Servings: 1 loaf
Author: Lisa Kerhin

Equipment

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.