Apple-Gouda Quick Bread
- Total Time: 1 hour 20 mins
- Yield: 1 loaf 1x
Description
This cheesy bread makes a great side to winter’s soups and stews or toasted with butter for breakfast or a snack.
Ingredients
- 1 3/4 cups (420 ml) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (60 ml) apple cider
- 1/2 cup (120 ml) yogurt
- ⅓ cup (80 ml) canola oil
- 1 egg
- 2 tbsp (30 ml) brown sugar
- 1 cup (240 ml) grated apple
- 1 cup, plus 3 tbsp (285 ml) gouda, grated
Instructions
- Preheat oven to 350°F. Lightly grease an 8×4 loaf pan and set aside.
- Combine the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, mix together the apple cider, yogurt, oil, egg, and sugar until well blended.
- Add in the grated apple and the flour mixture. Stir in the 1 cup of gouda in three additions.
- Evenly pour the batter into the greased pan and bake for 45 to 50 minutes.
- Sprinkle the remaining cheese on top and bake for another 5 to 10 minutes, until the cheese has melted.
- Cool, slice, and serve.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
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Frequently Asked Questions
Why is the gouda added in two stages — most in the batter and a little on top at the end?
The recipe stirs 1 cup of grated gouda into the batter in three additions, then sprinkles the remaining 3 tbsp on top of the loaf for the final 5–10 minutes of baking. The cheese in the batter melts into the crumb and flavors it throughout, while the top layer melts and browns to create a golden, cheesy crust that gives each slice a savory finish.
Why does this recipe use grated apple instead of diced or sliced?
Using 1 cup of grated apple (rather than chunks) means the apple breaks down during the 45–50 minute bake at 350°F, adding moisture and subtle sweetness throughout the loaf without creating distinct fruit pieces. Combined with 1/4 cup of apple cider in the wet ingredients, grating gives you a double-apple flavor that’s integrated rather than chunky — ideal alongside the gouda.
Katherine,
How much oil in this recipe? The amount appears as a questions mark cup. I assume there was a transcription error when it was posted.
Thanks so much!