Swiss Apple Breakfast Loaf

By jeenikeen

Ingredients

• 3 tbsp (45 ml) butter
• 2 cups (500 ml) peeled and diced apples
• 1 tsp (5 ml) cinnamon
• 1 1/2 cups (375 ml) whole wheat flour
• 3/4 cup (180 ml) rolled oats
• 1/3 cup (80 ml) wheat bran
• 1 tbsp (15 ml) baking powder
• 1 1/2 tsp (7 ml) baking soda
• 2 cups (500 ml) diced Swiss cheese
• 1/2 cup (125 ml) butter
• 1/2 cup (125 ml) brown sugar
• 3 eggs
• 2 cups (500 ml) milk
• 1 tsp (5 ml) vanilla extract

Details

Servings 1
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 375 °F (190 °C). Butter a loaf pan, then flour or line with parchment paper.

In a skillet over medium heat, melt 3 tbsp (45 mL) butter and cook apples until soft about 5 to 10 min. Sprinkle with cinnamon and let cool.

In a large bowl, combine dry ingredients with cheese. Make a well in centre. In a separate bowl, cream 1/2 cup (125 mL) butter with brown sugar. Beat in eggs one at a time. Gradually add milk, vanilla extract and apple mixture.

Pour liquid ingredients into well of dry ingredients and stir with a wooden spoon until combined. Avoid over-mixing. Spread batter in prepared loaf pan.

Bake in centre of oven for 1 hour. Loaf is ready when a toothpick inserted in centre comes out clean. Serve warm with fresh fruit.

Quick to prepare, this recipe gives you time to serve up juice, fruit, yogurt and coffee while it bakes. To save time, ladle into muffin cups and bake for 15 to 20 minutes, depending on the size of muffins.

The batter can be prepared the day before, refrigerated and baked in the morning. Add a few extra minutes of baking time, as the batter will be cold.

The loaf can be made ahead of time, sliced and toasted. It also freezes very well, both whole and sliced. Freeze slices to speed thawing or to thaw only the servings needed.

For a change of taste, use Canadian Gouda, Havarti or Cheddar.