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

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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.