Smoky Cheddar Apple Bread

Adapted from: Wisconsin Cheese

Yield: one 9" x 5" loaf (8–10 servings)


  • 1 large Honeycrisp apple, peeled, cored, & shredded (about 2 cups or 226g)
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground black pepper
  • ½ tsp chili powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cayenne
  • ½ cup (113g) unsalted butter, softened
  • 1/3 cup (66g) granulated sugar
  • 2 large eggs
  • ½ tsp salt
  • 1 cup (114g) pecans, chopped
  • ¾ cup (85g) shredded sharp cheddar, divided


  1. Heat oven to 350°F. Grease a 9" x 5" loaf pan and line it with parchment paper.
  2. Peel, core, and shred apple. Squeeze shreds a little to remove a smidge of the juice. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and spices. Set aside.
  4. In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar on medium speed until light and fluffy.
  5. Add eggs one at a time, mixing until thoroughly combined. Mix in salt.
  6. Add flour mixture; mix again on low just until incorporated.
  7. Fold in apples, pecans, and ½ cup shredded cheddar. Spread batter into pan, smoothing top with a spatula or the back of a spoon. (Batter will be relatively thick.)
  8. Sprinkle ¼ cup shredded cheddar on top.
  9. Bake for 55–60 minutes. Bread is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
  10. Allow bread to cool for 10 minutes before removing from pan. Transfer to wire rack to cool completely.

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