Apple Cheese Bread

It's Wenatchee Apple Blossom! The festival started last week, and culminates for many in the Stemilt Grand Parade tomorrow. It's a great time of year: all of North Central Washington smells of fragrant apple blossoms, and the memories related to this season abound. Although they already knew each other, my parents first started dating at Wenatchee Apple Blossom in 1971! In honor of Wenatchee Apple Blossom -- and my parents, who are STILL together and celebrating their 35th wedding anniversary this year -- here's a delicious apple recipe that travels well on any weekend picnic and is loved by all age groups: Apple Cheese Bread.

This bread is best made with fresh Washington Fujis, which are picked in October and goes really well with homemade soup, Clams Hostetler or Rob Newsom's Gumbo recipe, which he contributed to Savoring Leavenworth.

Apple Cheese Bread

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Mary Weldy, co-owner of the Culinary Apple in Chelan.

Prep time: 15 minutes
Cook time: 50-60 minutes
Serves 8

2 eggs
1/2 cup butter
2/3 cup sugar
1 1/2 cups grated Fuji apples (about 2 large apples)
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup grated cheddar cheese
1/2 cup chopped walnuts or pecans

Preheat oven to 350°F and grease a 9”x5”x3” loaf pan. Beat the eggs, butter and sugar until fluffy. Stir in the apples, flour, baking powder, baking soda and salt. Add in the cheese and nuts.
Pour the mixture into a greased loaf pan. Bake for 50-60 minutes, or until the center of the loaf is firm.
Cool the bread for 5-10 minutes in the pan, then remove and cool on a wire rack. Although the bread is great warm, it will cut more easily if allowed to cool completely.

Pairs well with:
C.R. Sandidge Winery KISS Chardonnay Gewürtzraminer Blend
Vin du Lac Les Amis White Blend
Wapato Point Cellars Sauvignon Blanc