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.
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 9x5 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
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.