Apple-Cheddar Beer Bread

recipe
This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 27 %
Fat 4.6 g
Satfat 2.5 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 4.4 g
Carbohydrate 21.9 g
Fiber 0.8 g
Cholesterol 11 mg
Iron 1.3 mg
Sodium 265 mg
Calcium 87 mg

Ingredients

1/2 cup shredded peeled Gala apple
1 tablespoon olive oil
1/2 cup minced shallots
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded extrasharp white cheddar cheese
1 (12-ounce) bottle hard cider
Cooking spray
2 tablespoons melted butter, divided

Preparation

1. Preheat oven to 375°.

2. Place shredded peeled apple in paper towels; squeeze until barely moist. Heat oil in a small skillet over medium heat. Cook apple and shallots in oil over medium heat for 7 minutes. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add shallot mixture, cheese, and cider to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note:

Jennifer Martinkus,

November 2008
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