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sliced apple and walnut bread

Apple Walnut Bread

Apple walnut bread is one of those recipes which sits in the gray area between bread, loaf and cake. So much so that I can’t decide whether to refer to it as apple walnut bread or apple walnut loaf! Not that it matters; this is a lovely, gently sweet cake that works toasted for breakfast or thickly sliced and unadorned for morning tea time. 

The basic apple walnut bread recipe is for a yoghurt-enriched batter to keep things moist. The thing I often find with loaf cake recipes is that they can easily be dry or crumbly. Call me picky but I want a cake that’s damp and sturdy and doesn’t dry out on the first day after baking!  My recipe has a heavier texture, giving it the kind of substance I find really satisfying. 

Apple and walnut loaf is really adaptable, so I’ve listed some delicious variations further down for you. Let’s bake!

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What kind of apples to use in your cake

You can use most types of apples in your apple and walnut bread. Some apple recipes are finicky, but not this one! You only need two apples, so if you have eating apples in the fruit bowl, use what you’ve got. 

I frequently use Pink Lady apples because they’re what we buy for eating here. I’ve also used Granny Smiths, Gala and Fuji apples. All work well.     

apples being diced

Different ingredients in your apple walnut bread

I said my apple walnut bread recipe was adaptable, and I wasn’t kidding. 

If you want to change things up, try any of the following:

  • Date and walnut loaf: add half a cup of chopped dates to the batter with the apples and walnuts.
  • Apple and pecan loaf or apple and pistachio loaf: omit the walnuts, using pecans or pistachio nuts instead.
  • Berry and walnut loaf: swap the apple for the same volume of frozen blueberries, raspberries or blackberries.
  • Chocolate raisin bread: swap the apple for the same volume of raisins and the walnuts for semisweet chocolate chips.

You’ll see there are so many ways to make this recipe your own. I’d love to hear in the comments section if you make substitutions and how it goes for you! 

How to make apple and walnut bread

This is a very simple melt-and-mix loaf, so all you’ll need is two bowls and a spoon. No mixer required today!

The complete ingredient list and method are below in the printable recipe card, but here are the visual steps.

ingredients for apple walnut loaf

Just before you start, prepare your apples and walnuts. Peel and core the apples and dice them. I go for pieces around ½ inch (1 ½ cm). The walnuts should be chopped to a similar size. If you don’t like the ‘crumby’ bits of nuts that come from chopping, try breaking up the walnuts with your fingers instead. It makes for slightly irregular pieces in the finished loaf, which is nice. 

Once your oven is preheated and you’ve lined a loaf pan with parchment paper, make the wet mix. Stir together the melted butter, eggs, yoghurt and vanilla.

wet mix for apple walnut loaf

For the dry mix, whisk the sugar, flour, baking powder and salt together in a separate bowl. Pour the wet ingredients in and stir, stopping when you have a few streaks of flour in the bowl still.

mixing apple walnut loaf

Tip in the apples and walnuts and fold through. Like a muffin mixture, stir until everything is combined but don’t overmix. 

apples and walnuts in cake batter

Scrape the batter into your prepared pan and bake!

scraping cake batter into pan

The apple and walnut bread is done when a skewer tests clean in the middle. Let it cool in the pan for 10-15 minutes before turning out onto a rack to cool completely. 

Let me know if you try this lovely loaf, it’s a winner with almost everyone at my house and I know it will be at yours too. 

Happy steam oven cooking, see you here again soon.

apple and walnut loaf

Have you made and enjoyed this recipe? I’d love if you’d be kind enough to rate and review it via the stars in the recipe card, or leave a comment below! Ratings and reviews help other readers to find and know whether one of my recipes will suit them.

square apple and walnut cake
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Apple Walnut Bread

This simple and not-too-sweet loaf is studded with apple and crunchy walnuts. It stays super moist thanks to a good amount of yoghurt in the batter. The loaf can be toasted on the second or third day or sliced and frozen for lunchbox treats.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Afternoon Tea, Breads, Breakfast, Morning Tea
Cuisine: Australian, Western
Keyword: apple and walnut loaf, apple walnut bread, apple walnut loaf
Servings: 8
Calories: 377kcal

Ingredients

  • 1 stick butter melted, or 1/2 cup neutral-tasting oil
  • 2 eggs at room temperature
  • 1/3 cup Greek yoghurt unsweetened
  • ¾ cup brown sugar firmly packed
  • 1 ½ cups all-purpose flour plain flour
  • 1 1/2 tsp baking soda bicarbonate soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 apples large Pink Ladies or Granny Smiths, peeled, cored and diced into 1/2 inch (1½ cm) pieces
  • 2/3 cup chopped walnuts or pecans

Instructions

  • Preheat oven to 350°F/180°C, combi steam setting. If your oven has variable humidity, use 30% here (if not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you). Grease and line a 9×5 inch (23x13cm) loaf pan with parchment paper and set aside.
  • Whisk the melted butter with the eggs and yoghurt.
    1 stick butter, 2 eggs, 1/3 cup Greek yoghurt
  • In a separate bowl, whisk together the sugar, flour, baking soda, cinnamon and ginger. Pour in the wet mixture and stir until it’s almost (but not quite!) combined. Stop when there are a few streaks of flour and a few lumps left.
    ¾ cup brown sugar, 1 ½ cups all-purpose flour, 1 1/2 tsp baking soda, 1 tsp cinnamon, 1 tsp ground ginger
  • Add the diced apple and nuts and fold through. Make sure the mixture is fully combined with no streaks of flour, but don't overmix it.
    2 apples, 2/3 cup chopped walnuts
  • Pour into the lined pan, smooth the top and bake until the loaf is deep golden brown and tests clean with a skewer, about 45 minutes.
  • Leave to cool in the pan for 15 minutes before turning out onto a rack to cool completely.

Notes

  1. If you want to change things up, try any of the following:
    • Date and walnut loaf: add half a cup of chopped dates to the batter with the apples and walnuts.
    • Apple and pecan loaf or apple and pistachio loaf: omit the walnuts, using pecans or pistachio nuts instead.
    • Berry and walnut loaf: swap the apple for the same volume of frozen blueberries, raspberries or blackberries.
    • Chocolate raisin bread: swap the apple for the same volume of raisins and the walnuts for semisweet chocolate chips.

Nutrition

Calories: 377kcal | Carbohydrates: 47g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 322mg | Potassium: 167mg | Fiber: 3g | Sugar: 25g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg

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