Try this bread sandwiched with ham and apple slices, or cut it into cubes and toast it to make croutons for salads and soups.
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/8 teaspoon ground red pepper
4 thick bacon slices, cooked and crumbled
1 cup peeled and diced Granny Smith apple (about 1 small apple)
3/4 cup (3 oz.) shredded extra-sharp Cheddar cheese
1/2 cup toasted chopped pecans
1 teaspoon finely chopped fresh rosemary
3 large eggs
1/3 cup milk
1/3 cup canola oil
How to Make It
Preheat oven to 350°. Whisk together flour and next 3 ingredients in a large bowl until thoroughly combined. Stir together bacon and 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 center comes out clean, shielding bread with aluminum foil after 40 to 45 minutes to prevent excessive browning. Cool bread in pan on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.