Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

Jennifer Martinkus
Recipe by Cooking Light November 2008

Gallery

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

151 calories; calories from fat 27%; fat 4.6g; saturated fat 2.5g; mono fat 1.6g; poly fat 0.3g; protein 4.4g; carbohydrates 21.9g; fiber 0.8g; cholesterol 11mg; iron 1.3mg; sodium 265mg; calcium 87mg.
Advertisement
Advertisement