Apple and Cheddar Quick Bread
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine salt
1/2 teaspoon ground sage
3/4 cup medium-dice Irish cheddar cheese
3/4 cup grated Irish cheddar cheese, grated on the large holes of a box grater
3 large eggs
2/3 cup whole milk
4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan
1 1/2 cups grated Granny Smith apples (about 2 medium), grated on the large holes of a box grater
Heat the oven to 350°F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with butter.
Whisk the flour, baking powder, salt, and sage together in a large bowl until aerated and any large lumps are broken up. Add the diced and shredded cheese and toss until the pieces are separated and evenly coated with the flour mixture; set aside.
Place the eggs, milk, and melted butter in a medium bowl and whisk until smooth. Add the apples and stir until combined. Add the egg mixture to the flour-cheese mixture and stir until the flour is just incorporated, being careful not to overmix (a few streaks of flour are OK). The batter will be very thick.
Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of cheese), about 45 to 50 minutes.
Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let it cool for at least 30 minutes more before slicing.