Apple Cheddar Beer Bread

Contributed by: Carlene Adams

Ingredients
1/2 cup shredded peeled Gala apple
1 tablespoon olive oil
1/2 cup minced shallots
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded extrasharp white cheddar cheese
1 (12-ounce) bottle hard cider
Cooking spray
2 tablespoons melted butter, divided

Directions
Preheat oven to 375°.
Place shredded peeled apple in paper towels; squeeze until barely moist.
Heat oil in a small skillet over medium heat. Cook apple and shallots in oil over medium heat for 7 minutes. Stir in pepper and garlic; cook 1 minute.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add shallot mixture, cheese, and cider to flour mixture, stirring just until moist.Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.