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cheesy apple breakfast loaf fresh out of the oven

Cheesy Apple Breakfast Loaf

A wholesome and hearty breakfast loaf that is filled with lovely apples and plenty of whole grains.

  • Total Time: 0 hours
  • Yield: Makes on 9 X 5-inch loaf (8 – 10 servings)

Ingredients

  • – 3 TBS butter
  • – 2 cups peeled and diced apple
  • – 1 tsp ground cinnamon
  • – 1 ½ cups all-purpose flour
  • – 1 ½ cups of whole wheat flour
  • – ¾ cup rolled oats
  • – 1/3 cup wheat bran
  • – 1 TBS baking powder
  • – 1 1/2 tsp baking soda
  • – 2 cups diced swiss cheese, or a combination of cheddar and swiss
  • – ½ cup butter, softened (in addition to the above)
  • – ½ cup soft light brown sugar, packed
  • – 3 large free-range eggs
  • – 2 cups whole milk
  • – 1 tsp vanilla

Instructions

    1. Preheat the oven to 375*F. Butter a 9-inch X 5-inch loaf tin, and line with baking parchment. Set aside.
    2. Melt the 3 TBS of butter in a skillet. Add the apple chunks and cook, stirring frequently, until softened. Stir in the cinnamon and set aside to cool.
    3. Combine all of the dry ingredients in a large bowl and stir in the diced cheese. Make a well in the centre.
    4. Cream the butter together with the soft light brown sugar. Beat in the eggs, one at a time, then gradually beat in the milk and vanilla. Add all at once to the dry ingredients and stir together with a wooden spoon just to combine, without over-mixing. The batter should be a bit lumpy rather than smooth.
    5. Spread the batter in the prepared tin. (If you like, you can lay a few apple slices on top to decorate at this point.)
    6. Bake in the centre of the preheated oven for 1 hour. The loaf should be golden brown, and a toothpick inserted in the centre should come out clean. Let cool in the pan for 10 minutes before lifting out onto a wire rack to finish cooling. Serve warm and sliced with fresh fruit if desired.

Notes

⦁This batter can be made ahead of time, stored in the refrigerator and then baked on the morning. Do add a few minutes to the bake time as the batter will be cold.

⦁You may also bake the batter in muffin cups. Bake for 15 to 20 minutes, depending on the size of the muffins.

⦁The loaf can be baked ahead of time and then sliced and toasted for breakfast.

⦁This loaf freezes well, both whole and sliced. If freezing slices, freeze them individually on a baking tray before storing in an airtight container so that you can remove as many or as few slices as required.

  • Author: Marie
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Category: Breakfast