This loaf is full of good things: nutty bran, hints of butter and brown sugar, chunks of fresh apples, and sharp cheddar. We like it just as much plain as we do toasted with butter.
Preheat the oven to 350°F. Grease a 9" x 5" or 10" x 5" loaf pan.
In a large bowl, mix together the flour, bran cereal, baking powder, baking soda, and salt; set aside.
In another bowl, beat the butter with the brown sugar and eggs. Fold in the apples, boiled cider, cheese, and walnuts. Stir the wet ingredients into the dry and mix until evenly combined.
Transfer the batter to the prepared pan. Place the apple slices on top.
Bake for 45 to 50 minutes, tenting with foil after 30 minutes, until a paring knife inserted in the center comes out clean.
Remove from the oven and let cool in the pan on a rack for 10 minutes before turning the bread out of the pan and returning to the rack to finish cooling completely.
Once cool, wrap and let sit overnight before slicing; this will allow the bran to soften and the flavors to meld; the loaf will also slice more cleanly the second day.
Store well-wrapped at room temperature for five days, or freeze for three months.
