Cheddar Rosemary and Applesauce Loaf

When Fall season sets in and there's a sudden chill in the air, I can't wait to start baking again. I have given my oven a good rest last summer but it's time to crank it up again, put it in gear and let it bake me some delicious sweet and savory treats. 

Since soups are a great source of comfort for the cold weather, it's often necessary to find a good bread to pair with it - much like rice is to your favorite viand. I have made a savory quick herb bread before and found it to be quite delightful. I love it not just for snacking but certainly something I eat with a piping hot bowl of soup.

Since I have made use of Applesauce before in my baking - both on bread and cakes - I thought, why not try it on a savory quick bread recipe. I am sure it will help keep the bread moist and provide even some subtle sweetness to an otherwise savory bread. The result, as I had hoped, was quite delicious! The bread was so moist and the flavor was wonderful! Next time I make another herb bread, I will make sure I have plenty of applesauce to add into the mix! Hope you try it!

Ingredients

2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons fresh Rosemary, finely chopped
3 Tablespoons unsalted Butter, softened
2 large Eggs, room temperature
1/2 cup Buttermilk
1 cup Applesauce
1 1/2 cups shredded sharp Cheese plus extra 1/4 cup as topping.

Procedure

Preheat the oven to 350 F.

Lightly butter a loaf pan then line it with parchment paper. 

In a bowl, whisk together the flour, baking soda, baking powder and salt. Add the finely chopped fresh Rosemary. 

In a separate bowl, cream the softened butter.  Add the eggs and beat just until combined. 
Add the Buttermilk and Applesauce. Mix well.

Pour the egg mixture into the flour mixture and stir just until combined. Add the 1 1/2 cups cheese and mix well.

Spoon the batter into the prepared loaf pan, smoothing the top with a spatula (or wet spoon). Sprinkle the remaining 1/4 cup cheese on top. Bake in the preheated oven for about 50 minutes or until a tester inserted comes out clean and the bread is risen and golden brown on top.

Cool in the pan for 10 minutes and then turn onto a wire rack to cool completely.

Use a serrated knife to cut the bread after it has cooled down completely. Enjoy with your favorite soup, tea or as a side dish.

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