Apple, Cheddar, Bacon Loaf

4 slices bacon, diced (4)

¼ cup milk (60 mL)

1 tsp vinegar (5 mL)

1 cup whole-wheat flour (250 mL)

1 cup all-purpose flour (250 mL)

½ tsp salt (2 mL)

½ tsp baking soda (2 mL)

1/2 tsp dried thyme (2 mL)

½ cup canola oil (125 mL)

1/3 cup honey (75 mL)

2 eggs, lightly beaten (2)

1 granny smith apple, peel on and shredded (1)

½ cup unsweetened applesauce (125 mL)

1 cup extra old cheddar cheese, shredded (250 mL)
1. Preheat oven to 350 °F (175°C). Lightly oil a 9 x 5” (23 x 13 cm) loaf pan with non-stick spray or use wet parchment paper that is well wrung out to line pan (making sure parchment paper overlaps sides of pan).
2. Make buttermilk by adding vinegar to milk. Set aside to curdle.
3. Sauté bacon in a skillet over medium-high heat until crisp. Remove bacon with slotted spoon onto a paper-towel lined plate and set aside.
4. Whisk together flour, salt, and baking soda and thyme in a large bowl, making a well in the centre. Set aside.
5. In a large bowl, combine oil, honey and eggs and whisk vigorously until colour lightens. Add shredded apple, applesauce, and buttermilk, stirring to combine.
6. Pour buttermilk-apple mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir in cheddar cheese and the cooked bacon. Immediately pour batter into prepared loaf dish.
7. Bake for 50-60 minutes, until skewer inserted into centre comes out clean.
8. 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.