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Recipe for Double-Apple Walnut Bread Recipe | Almanac.com

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Double-Apple Walnut Bread Recipe

Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 1 loaf
Category
Bread
Course
Breads
Sources
The Old Farmer's Almanac Everyday Baking
December 5, 2022
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Our Double-Apple Walnut Bread is the perfect bread for fall! Packed with fruit and walnuts, it just tastes like autumn and is a great seasonal alternative to traditional banana bread.

Served warm or cold, this apple walnut bread makes a great breakfast, snack, or dessert! 

Ingredients
1 cup sweetened or unsweetened applesauce
1/2 cup plus 1 tablespoon sugar, divided
1/2 cup brown sugar
2 large eggs
1/4 cup vegetable oil
1/4 cup plain or vanilla yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup peeled, cored, and finely diced apple
1/2 cup chopped walnuts
Instructions

Preheat oven to 350°F. Butter a 9x5-inch loaf pan and line with parchment paper, if desired. 

In a bowl, combine applesauce, 1/2 cup of sugar, brown sugar, eggs, oil, yogurt, and vanilla. Whisk to blend.

In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well and add applesauce mixture. Stir until combined. Fold in diced apples and walnuts. Scrape batter into prepared pan and smooth the top. Sprinkle with remaining 1 tablespoon of sugar. 

Bake on the center oven rack for 50 to 55 minutes, or until a tester inserted into the center comes out clean. 

Transfer to a cooling rack for 10 minutes. Turn the bread out of the pan and cool thoroughly before slicing. 

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Comments

Guy Allingham (not verified)

8 months 3 weeks ago

Thank you for your Double Apple and Walnut Cake recipe. I look forward to making it when it cools down and autumn finally arrives.

Molly Kooney (not verified)

8 months 3 weeks ago

It is disappointing that all of your recipes contain so much sugar. It is just not necessary.

Vicki (not verified)

1 year 8 months ago

This made a fantastic loaf! Used our own homemade apple sauce (no sugar added) and did not have yogurt so I substituted sour cream (no extra sugar). It was just perfect and incredibly moist. I personal observation - let the loaf sit in the pan to cool. We became impatient and the loaf broke apart when trying to take out of the baking pan whilst still hot. Wait about 10 minutes before doing this. I will make this again.

Sharon Eckert (not verified)

1 year 8 months ago

This is the best apple bread I have ever made and I am 77 years old. I do make my own applesauce so used that instead of store bought. I use whatever apples that are on sale, core them but leave the peel on, chunk them, add a very small amount of water so they won't burn when I start them cooking, and use a hand blender until they are not chunks left. I normally use pecans for baking but used the stated walnuts for this recipe and believe that is definitely the best nut for this recipe.

Patrice (not verified)

1 year 8 months ago

I would have liked to print this recipe for future reference. But didn't see a print icon.

MJ (not verified)

8 months 1 week ago

You can usually just copy and paste such things to word pad and then print it if you don't see a print button- I often use C&P anyway so I can make notes of things others tried, and modify spacing, bold the title, etc.

Pattie (not verified)

1 year 8 months ago

I made this and took it to a gathering and they loved it. I was asked to make more. My daughter said “you should make this for Thanksgiving, Christmas, and more now! Lol!

A john A Castillo (not verified)

1 year 8 months ago

Love it, I've shared this my family and neighbors they've asked to make again to share with their parents
with a little sugar topping mmmmm. I used wheat flour instead.

Donna (not verified)

1 year 8 months ago

I'm wondering if this recipe would bake up nicely in a muffin tin instead of a loaf pan... any thoughts on this?

Hi, Donna. That’s a great idea. We would suggest raising the oven temperature to 375 degrees F. Use a standard size muffin tin (rather than jumbo or mini) and bake from 25 to 30 minutes. It isn’t an exact science, so be sure to check them as the bake.