Bread

• Position rack in the center of the oven and heat to 350°F. Grease a 9” x 5” loaf pan.   I line the pan with parchment paper for ease.
• In a medium-sized mixing bowl cream together the butter and sugar.  Add eggs one at a time mixing well.   Add vanilla and beat until completely incorporated.
• In a separate bowl sift together all dry ingredients.  Add to the butter about a third at a time mixing well.  Add milk and beat until smooth.

Apple Filling

• Peel, core and dice apples.  In a bowl toss apples with sugar, flour and cinnamon.

Brown Sugar Swirl

• In a small bowl mix together brown sugar and spices.

Assemble

• Pour half of the batter into the prepared loaf pan and level out with a spatula or offset knife.
• Sprinkle half of the brown sugar mixture over the batter followed by half of the apples.
• Spread the remaining batter into the loaf pan, followed by the rest of the brown sugar and apples.  Using a knife, swirl the apples and sugar into the loaf.   Tap pan on the counter to remove air pockets and to level the bread.
• Place in the oven for 60 – 70 minutes or until a chopstick inserted in the center comes out clean.
• Let bread cool in the pan for 15 minutes before removing and placing on a wire rack to cool.

Glaze

• Mix the powdered sugar and vanilla in a small bowl. Add milk a teaspoon at a time until you have a pourable glaze. Place the wire rack holding the loaf over a pan or wax paper and pour the glaze over the still slightly warmed bread. Allow to cool completely.

Lemon Poppy Seed Quick Bread

• Position rack in the center of the oven and heat to 350° F.
• Grease an 8” x 4” loaf pan and set aside. For easy removal cut a piece of parchment paper to lay in the pan across the bottom and up the sides. Lightly grease parchment paper.
• In a large mixing bowl whisk together flour, baking powder, baking soda, salt, and poppy seeds.
• In a separate bowl cream together the butter, sugar and lemon zest with a hand mixer. Mix in eggs one at a time, add vanilla and lemon juice. Mix to incorporate.
• In large glass measuring cup or bowl whisk together the milk with sour cream. Heat mixture in microwave about 20 – 30 seconds or until milk is room temperature
• Add the ½ of the butter and ½ of the milk to the flour and mix to moisten. Add the balance and mix just until batter is wet. Do not over mix.
• Pour batter into prepared pan and tap on the counter to level and to release air bubbles.
• Bake for 45 - 55 minutes or until knife inserted in center comes out clean. Place pan on a wire cooling rack for 5 minutes before lifting bread out using a knife if needed to loosen ends.
• Place wire rack over a piece of wax paper and while bread is still warm to the even spoon the lemon glaze over the top. Cool completely before slicing.

Lemon Glaze

• Combine lemon juice and sugar in a small bowl and stir until completely combined. Mixture should be thin.

• Heat oven to 375°F.
• Prepare a 7″ x 3″ loaf pan with cooking spray.
• In a large mixing bowl sift together all dry ingredients.
• Create a well in the center of the flour mixture, open the beer and pour. Mix the beer into the flour to create a thick batter. Stir only enough to make sure all of the flour is moistened. Over mixing will create a tough bread.
• Spread dough into the prepared pan, and pour the melted butter over the top.
• Bake in the oven for 50 – 60 minutes or until a toothpick comes out clean and the top has formed a golden crust.
• Remove from the oven, and allow bread to stand in the pan for 5 minutes before removing to a wire rack to cool.

• Heat oven to 350°F and grease a 9×5 loaf pan.
• In a bowl, whisk together the first 5 ingredients.
• Carefully stir in cheese cubes until covered in flour mixture. This will help prevent your cheese sinking to the bottom of your loaf of bread.
• In a separate bowl whisk together the remaining ingredients.
• Fold the wet mixture into the flour and cheese mixture. Stir until just combined. Do not over stir. Batter will be thick and sticky.
• Spread the mixture into the loaf pan.
• Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan.
• Allow to cool for one hour before slicing and serving.