Breakfast / Brunch
Better the day after it's baked, this bread is perfect for toasting or as the foundation for a delicious egg sandwich.
If you prefer a chunkier bread, feel free to dice the apple rather than shredding it. Try using chunky instead of smooth applesauce, too.
Preheat oven to 350°; coat a 8½×4½-inch glass loaf dish with nonstick spray.
Sauté bacon in a skillet over medium-high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper-towel-lined plate; set aside. Reserve drippings.
Whisk together flour, salt, and baking soda in a large bowl; make a well in the center. Set dry ingredients aside.
Add enough oil (about ¼ cup) to the reserved drippings to make ½ cup. Combine dripping mixture with sugar and eggs in a large bowl; vigorously whisk until color lightens. Add shredded apple, applesauce, and buttermilk, stirring to combine.
Pour buttermilk-apple mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir in 1 cup Cheddar and the cooked bacon. Immediately pour batter into the prepared loaf dish.
Bake loaf 50 minutes. Sprinkle remaining ¼ cup Cheddar on top of loaf; continue baking until a skewer inserted in the center comes out clean, about 10 minutes more. Cool bread in the loaf dish on a rack for 10 minutes, then turn bread out of dish. Allow bread to completely cool on a rack before slicing.
Reserve the bacon drippings from frying, then add vegetable oil to measure 1/2 cup total fat.
Whisk sugar and eggs with the drippings and oil. Stop whisking when the mixture lightens in color.
The apple can be shredded using a box grater or in a food processor fitted with a shredding blade.
For the best bread texture, avoid overmixing when combining the wet and dry ingredients.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 42mg 14%
Sodium 299mg 12%
Carbs 18g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.