Cheddar Rosemary and Applesauce Loaf


-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.


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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