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Apple Streusel Bread

  • 1 1/2 cups shredded apples
  • 2/3 cup shredded cheddar cheese
  • 1/2 cup shredded walnuts
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup honey
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/3 cup applesauce

Streusel Topping

  • 2 tablespoons brown sugar
  • 1 tablespoon shredded walnuts
  • 1/4 teaspoon cinnamon

Preheat oven to 350°F. Fit SaladShooter® slicer/shredder with Shredding Cone. Shred apples, cheddar cheese and walnuts for muffins and streusel topping. Set aside. In large mixing bowl, combine flour, baking soda, baking powder, salt and cinnamon. Stir in apples, cheddar cheese and 1/2 cup shredded walnuts. In separate bowl, beat honey, vegetable oil, eggs and applesauce. Add to flour mixture and beat just until all ingredients are moistened. Fill greased 8 1/2-inch x 4 1/2-inch x 2 1/2-inch bread pan. Combine streusel topping ingredients. Sprinkle streusel topping on batter. Bake for 50 to 60 minutes. Allow loaf to cool for 10 minutes in pan, then loosen sides of loaf and remove from pan. Let loaf cool completely before slicing.

Muffin Variation:

Preheat oven to 375°F and fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full. Combine streusel topping ingredients. Sprinkle streusel topping on muffin batter. Bake for 20 to 25 minutes.

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