My baking definitely picks up in the fall. Pumpkin, apples, warm spices like cinnamon, nutmeg and ginger are my favorite flavors for baking muffins and bread. This apple walnut bread is not overly sweet so it’s perfect for breakfast or as an afternoon treat with a cup of tea. If you want this to be more of a dessert, add a powdered sugar glaze or a light cream cheese frosting. I made this loaf with 100% whole wheat flour. I’m finding you can substitute whole wheat pastry flour for 100% of the white flour in most muffin and quick bread recipes. Whole wheat pastry flour has all the nutritional value of regular whole wheat without the heaviness in texture and flavor that usually comes with using regular whole wheat flour. Whole wheat flour requires a little bit more liquid in a recipe so I added 1/4 cup milk to this recipe.
Apple Walnut Bread
4 large apples, peeled and grated, about 6 cups
1 1 /2 cups brown sugar
1/2 cup vegetable oil
1/4 cup fat free milk or plant-based milk
2 teaspoons vanilla extract
1 cup chopped walnuts
1 cup raisins
3 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
- Set oven to 350 degrees. Spray an 8 x 11-inch baking dish with cooking spray.
- In a large bowl, fold apples with brown sugar and let sit for a few minutes.
- Add the oil, eggs, milk, vanilla extract, walnuts and raisins to the apple mixture and stir until combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Add dry ingredients to the apple mixture and fold just until combined.
- Pour into the prepared baking dish and bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Sprinkle with powdered sugar.
Note: This recipe can be made in (2) 8 x 4-inch loaf pans. It will make two loaves but you may have to modify the baking time.