I have attempted two apple cheddar quick bread loaves following this recipe. Both turned out pretty good, not perfect, but certainly edible enough for me to have to make that second loaf, having demolished the first one in about two days. I did tweak the recipe however, using olive oil in place of canola oil and while baking the second loaf I lowered the temperature to 375 degrees, since 400 seemed too high the first time around and left me with a loaf that was rather brown on the outside while still a bit under-cooked inside. I may still experiment with the recipe as I have found the loaves are a bit too moist and dense, not as bread-like as I had hoped.
Finally I whipped up another quick bread, this time a cheddar jalapeno loaf following this recipe. I pretty much followed the recipe exactly, but I used pickled jalapenos. The bread turned out really well. I am not sure how much the pickled jalapenos may have changed the flavor of the bread but I am happy with the outcome.
Sadly I still have issues with eating bread. I basically stopped eating bread altogether because I was always left feeling not great (serious indigestion) after consuming pretty much any bread product. I thought for a while it was the yeast in the bread that was doing it but I have come to realize it is likely the flour - maybe an issue with gluten? I am torturing myself by eating what I have baked over the past few days and if I don't want to keep feeling like crap I am going to have to try some gluten-free recipes.