Apple-Cheddar Bread

(Makes great croutons: cut into cubes and toast them.)

1-3/4 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/8 t. ground red pepper
4 thick bacon slices, cooked and crumbled [optional]
1 c. peeled and diced Granny Smith apple (about 1 small apple)
3/4 c. (6 oz.) shredded extra-sharp cheddar cheese
1/2 c. toasted chopped pecans
1 t. finely chopped fresh rosemary
3 large eggs
1/3 c. milk
1/3 c. canola oil
Shortening

Preheat oven to 350 degrees. Whisk together flour, baking powder, salt and red pepper in a large bowl until thoroughly combined. Stir together bacon [if using], apple, cheese, pecans and rosemary in a medium bowl. Whisk together eggs, milk, and oil in a small bowl.

Add egg mixture to flour mixture, and stir just until dry ingredients are moistened; stir in apple mixture just until incorporated. Transfer dough to a greased (with shortening) and floured 8.5 x 4.5-inch loaf pan.

Bake at 350 degrees for 55 min. to 1 hour or until a wooden pick inserted in center comes out clean, shielding bread with aluminum foil after 40-45 min. to prevent excessive browning. Cool bread in pan on a wire rack 10 min. Remove from pan and cool 30 min. before slicing.

Makes 1 loaf.

Southern Living, September 2015, p. 96.