Preparation: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 1 loaf
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk
1/4 cup (60 mL) Rougemont McIntosh Apple Juice
1/3 cup (75 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1 1/4 cups (300 mL) shredded aged Cheddar cheese, divided
1 cup (250 mL) diced peeled apples
4 slices bacon, cooked and crumbled
1/4 cup (60 mL) chopped green onions
Preheat oven to 325°F (160°C). Line 9- x 5-inch (2 L) loaf pan with parchment paper or grease.
Whisk together flour, baking powder, baking soda and salt. Mix milk with apple juice.
Beat butter with sugar until light. Beat in eggs, one at a time. Stir in reserved flour mixture alternately with milk mixture, making three additions of flour and two additions of milk mixture.
Stir in 1 cup (250 mL) shredded cheese, diced apples, bacon and green onions. Scrape batter into prepared pan. Sprinkle with remaining cheese.
Bake for 55 to 65 minutes or until tester inserted into centre comes out clean.
Tip: Use red apples, such as McIntosh or Royal Gala, for a soft, tender texture and natural added sweetness.