Apple Walnut Bread
This sweet and nutty walnut apple bread is a delightful treat that's perfect for breakfast or anytime you need a comforting snack. Warm toasted walnuts, brown butter, fragrant spices, and juicy chunks of apple come together in a moist and flavorful loaf that's topped with a crunchy walnut streusel. Enjoy a slice with a cup of coffee or tea for a cozy and delicious experience.
— Constant Cookbook
Ingredients
- 3/4 cup (85 g) walnuts
- 1/2 cup (115 g or 1 stick) unsalted butter
- 2 tablespoons walnut oil or olive oil
- 1 cup (220 g) dark brown sugar
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup (150 g) whole wheat flour
- 1 cup (140 g) all purpose flour
- 1/2 cup buttermilk
- 2 cups peeled and chopped Granny Smith apples
Instructions
- Preheat the oven to 350˚Spray the bread loaf pan with cooking oil and then place a piece of parchment paper inside the pan and up the sides, overhanging the edges by an inch or two.
- Make the bread batter by placing the walnuts in a food processor and processing until you have a fine crumbs of walnuts (it’ll look like coarse sand). Pour the crumbs into a medium pan and toast the walnut crumbs over medium heat until they start to smell fragrant and darken a bit, about two to three minutes. Pour into a medium size bowl to cool down.
- Place the butter in the same pan you cooked the walnut crumbs and turn the heat back to medium. Cook the butter until it melt and the butter fat starts to brown. The butter might foam a bit, but once you notice brown specks at the bottom of the pan, turn the heat off, and let the residual heat from the pan continue to cook the butterfat until it has turned dark golden brown.
- Pour the brown butter into the mixing bowl of a stand mixer fitted with the paddle attachment, being sure to scrap all the brown bits into the bowl as well. Turn the mixer on and beat for about 30 seconds to cool the butter down. Add the walnut oil (or olive oiand dark brown sugar. Beat for another 30 seconds to incorporate.
- Add the vanilla extract, almond extract (if using), baking powder, baking soda, salt and spices. Beat to incorporate and add the eggs, one at a time, beating between additions to incorporate. Add the toasted walnut crumbs to the batter and beat to incorporate.
- Add both flours to the batter and beat to incorporate. Add the buttermilk and beat to incorporate. Add the apple bits to the batter and fold them with a large spatula by hand. Scrape the batter into the prepared bread loaf pan.
- Make the streusel topping by placing the chopped walnuts, brown sugar, flour, cinnamon and sea salt in the same bowl the toasted walnut crumbs used to be in. Drizzle the melted butter over the ingredients and toss together with a fork. The ingredients should clump together. Sprinkle over the bread batter evenly and bake in the oven for 55-60 minutes or until a toothpick inserted in the middle of the bread comes out clean.
- Let the bread cool in the pan for 10-15 minutes before removing the bread out of the pan by grabbing the sides of the parchment paper that are hanging over the edges and lifting straight up. Move to a wire rack and let cool completely before slicing and serving.
Cook Time
1H
Prep Time
PT30M
Yield
1 loaf
Nutrition
- Calories: 534 kcal
- Serving Size: 1 serving
Comments
No comments found.