Swiss Apple Breakfast Loaf

By carol gorman

Ingredients

• 3 tbsp (45 mL) butter2 cups (500 mL) peeled and diced apples
• 1 tsp (5 mL) cinnamon
• 1 1/2 cups (375 mL) all-purpose flour
• 1 1/2 cups (375 mL) whole wheat flour
• 3/4 cup (175 mL) rolled oats
• 1/3 cup (75 mL) wheat bran
• 1 tbsp (15 mL) baking powder
• 1 1/2 tsp (7 mL) baking soda
• 2 cups (500 mL) diced Canadian Swiss1/2 cup (125 mL) butter
• 1/2 cup (125 mL) brown sugar
• 3 eggs
• 2 cups (500 mL) milk
• 1 tsp (5 mL) vanilla

Details

Servings 8
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 frying pan over medium heat, melt 3 tbsp (45 mL) butter and cook apples until soft. 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 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.
15 mins Cooking Time

1 hr, 15 mins