Why You’ll Love This Recipe
This Cheddar Rosemary and Applesauce Bread is an absolute winner for anyone who loves savory-sweet combinations. The rich, sharp flavor of the cheddar is balanced by the earthy rosemary, while the applesauce adds moisture and a hint of sweetness. It’s simple to prepare, bakes up beautifully, and can be enjoyed as a snack, appetizer, or side dish. The bread is perfect for pairing with soups or enjoying with a cup of tea. Plus, it’s a crowd-pleaser, so you’ll want to make it again and again!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt (adjust to taste)
- 2 teaspoons fresh rosemary, finely chopped
- 3 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup buttermilk
- 1 cup applesauce
- 1 ¾ cups shredded sharp cheddar cheese, divided
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Lightly butter a loaf pan and line it with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and chopped rosemary.
- In a separate bowl, cream the softened butter. Add the eggs and beat until just combined. Then add the buttermilk and applesauce, mixing well.
- Pour the egg mixture into the dry ingredients and stir gently until just combined.
- Stir in 1 ½ cups of the shredded cheddar cheese.
- Spoon the batter into the prepared loaf pan, smoothing the top with a spatula or wet spoon. Sprinkle the remaining ¼ cup of cheddar cheese on top.
- Bake for 50 minutes, or until a toothpick inserted comes out clean and the bread has risen to a golden brown color.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Use a serrated knife to slice the bread once it has cooled. Serve and enjoy with your favorite soup, tea, or as a side dish.
Servings and Timing
- Servings: 10
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Herb Variations: In addition to rosemary, you can try thyme, sage, or oregano for a different flavor profile.
- Vegan Option: Replace the eggs with flax eggs and use plant-based butter and non-dairy milk.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Cheese Variations: You can swap sharp cheddar with other cheeses like gouda, parmesan, or even mozzarella for a milder flavor.
- Sweet Twist: For a sweeter version, add a little honey or cinnamon to the batter.
Storage/Reheating
- Store the bread in an airtight container at room temperature for up to 3 days.
- To store for longer, wrap the bread tightly in plastic wrap and foil, and freeze for up to 2 months.
- Reheat individual slices in a toaster or toaster oven for a few minutes until warm and crispy, or microwave for 20-30 seconds.
FAQs
Can I use a different type of cheese?
Yes, you can experiment with other cheeses such as gouda, mozzarella, or even a mild cheddar if you prefer a less sharp flavor.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean, and the top is golden brown. It should rise and look firm.
Can I use unsweetened applesauce in this recipe?
Yes, unsweetened applesauce works perfectly and will help maintain the balance of flavors.
Can I add other herbs to the bread?
Absolutely! You can mix in other herbs like thyme or sage for a different flavor. Rosemary, however, is a classic and pairs wonderfully with the cheddar.
Can I make this bread ahead of time?
Yes, you can bake the bread a day ahead. It will store well in an airtight container for a few days or can be frozen for longer storage.
What can I serve this bread with?
This bread pairs beautifully with soups, salads, or as a snack with tea. It’s a great accompaniment to any meal.
Can I make this bread in a muffin tin?
Yes, you can bake the batter in muffin tins. Just reduce the baking time to about 25-30 minutes, checking with a toothpick for doneness.
How do I make this bread less salty?
If you’re concerned about the salt, feel free to reduce the amount of salt in the recipe. You can adjust to your taste preferences.
Can I substitute the buttermilk with something else?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.
Can I use a different type of flour?
If you prefer, you can use whole wheat flour or a gluten-free flour blend, but it may slightly alter the texture of the bread.
Conclusion
Cheddar Rosemary and Applesauce Bread is a savory, cheesy delight with a subtle touch of sweetness from the applesauce. It’s incredibly easy to make and perfect for any occasion, whether as a snack, appetizer, or alongside a hearty meal. The fresh rosemary adds an aromatic depth to the flavor, while the cheddar makes every bite rich and satisfying. This bread is sure to become a staple in your recipe rotation, offering comfort and deliciousness every time you bake it!
Cheddar Rosemary and Applesauce Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Bread / Snack / Side Dish
- Method: Baking
- Cuisine: American / Savory
- Diet: Vegetarian
Description
“Cheddar Rosemary and Applesauce Bread blends sharp cheddar cheese, earthy rosemary, and the natural sweetness of applesauce to create a moist, flavorful loaf. Perfect as a savory snack, side dish, or paired with soups and tea, this easy-to-make bread will quickly become a favorite!”
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt (adjust to taste)
2 teaspoons fresh rosemary, finely chopped
3 tablespoons unsalted butter, softened
2 large eggs, room temperature
½ cup buttermilk
1 cup applesauce
1 ¾ cups shredded sharp cheddar cheese, divided
Instructions
-
Preheat your oven to 350°F (175°C). Lightly butter a loaf pan and line it with parchment paper.
-
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and chopped rosemary.
-
In a separate bowl, cream the softened butter. Add the eggs and beat until just combined. Then add the buttermilk and applesauce, mixing well.
-
Pour the egg mixture into the dry ingredients and stir gently until just combined.
-
Stir in 1 ½ cups of the shredded cheddar cheese.
-
Spoon the batter into the prepared loaf pan, smoothing the top with a spatula or wet spoon. Sprinkle the remaining ¼ cup of cheddar cheese on top.
-
Bake for 50 minutes, or until a toothpick inserted comes out clean and the bread has risen to a golden brown color.
-
Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
-
Use a serrated knife to slice the bread once it has cooled. Serve and enjoy with your favorite soup, tea, or as a side dish.
Notes
Herb Variations: Experiment with thyme, sage, or oregano for different flavor combinations.
Vegan Option: Replace eggs with flax eggs and use plant-based butter and non-dairy milk.
Storage: Keep the bread in an airtight container for up to 3 days at room temperature, or freeze for up to 2 months.
Muffins: If making muffins, reduce the baking time to about 25-30 minutes.
