I went apple crazy over the weekend in a frenzy to use up the apples we had picked in October. I ended up making four apple-centered dishes and out of all of them, this bread was my favorite. It wasn’t too sweet, but had a cake-y consistency. I liked the crunch that the walnuts added. I wish I had used a sharper cheese, I think. Also, as far as breads go, this one was pretty easy. No yeast. No waiting. Some baking powder, some baking soda, and it rose to fluffy perfection. Oh, and I had no butter! (I know, what’s wrong with me?) I had no butter, and I used margarine, and it wasn’t completely ruined! So I feel like this bread also allows for some major room for error, and it still turns out alright. The best recipes are the ones you can complete mess up and still end up with a perfect baked good.
This recipe is adapted from a little spiral bound cookbook I got in Smicksburg, when A.J. and I visited the fall festival there. Smicksburg is one of the smallest incorporated boroughs in PA, says Wikipedia, and is known for being situated, tucked away in a mostly Amish area of the state. I found the cookbook in a little Amish shop, run by very non-Amish people. It’s called, Amish and Mennonite Apple Cookbook by Kathy Yoder. Annnnnd apparently it’s available on Amazon, so it’s probably not as genuinely Amish as I thought, but that means you can own it too! But of course, I made some changes to Kathy’s recipe.
I started by beating my margarine and sugar together. (For my bridal shower, I received the KitchenAid hand mixer from my friend Anna. Saturday was the first day I used it, and I’m totally in love with it! It’s a really great mixer and perfect for my super small kitchen, because I don’t have room for my stand mixer.) Then I beat in the eggs.
One of the notable things about making bread is that you always alternate the flour mixture with the liquid mixture. In this case the flour mixture contained baking powder, baking soda and flour. The liquid mixture included sour cream and sour milk (made sour with a bit of lemon juice). So I sifted in half the flour mixture and beat it to incorporate it into the batter.
Then I added the sour cream/sour milk mixture, and finished off with the rest of the flour mixture, beating after each addition.
Then I folded in some shredded cheddar cheese, fresh diced apples and chopped walnuts.
The batter poured pretty easily into my greased loaf pan and it went into the oven for about 45 minutes.
After the bread was baked and a testing knife came out clean, I let it rest in the pan for 10 minutes before turning it out onto a wire rack to cool. I did not slice it until it had reached room-temperature.
I just think it came out so pretty!