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Double-Apple Walnut Bread Recipe

Photo Credit
Sam Jones/Quinn Brein
Written By: Samantha Jones Multimedia Manager at Vaughan Communications
Yield
Makes 1 loaf
Category
Bread
Course
Breads
Sources
The Old Farmer's Almanac Everyday Baking

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! 

Read more about the best apples for cooking and baking.

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

  1. Preheat oven to 350°F. Butter a 9x5-inch loaf pan and line with parchment paper, if desired.
  2. Combine applesauce, 1/2 cup of sugar, brown sugar, eggs, oil, yogurt, and vanilla in a bowl. Whisk to blend.
  3. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl. Make a well and add the applesauce mixture. Stir until combined. Fold in diced apples and walnuts. Scrape batter into the prepared pan and smooth the top. Sprinkle with remaining 1 tablespoon of sugar.
  4. Bake on the center oven rack for 50 to 55 minutes, or until a tester inserted into the center comes out clean.
  5. Transfer to a cooling rack for 10 minutes. Turn the bread out of the pan and cool thoroughly before slicing. 

About The Author
Samantha Jones

Samantha Jones

Multimedia Manager at Vaughan Communications

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Comments

<span>Sharon Eckert</span> Sat, 09/25/2021 - 13:17
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.
<span>Maryelizabeth</span> Sun, 10/22/2023 - 23:46
Great ideas! I'm 80 yrs and fed my several children on fresh everything in the kitchen. I favor pecans simply because I great up in LA and my Grandparents had pecan orchards. We ate everything pecan and it's still my fav :)
<span>Patrice</span> Sun, 09/19/2021 - 23:54
I would have liked to print this recipe for future reference. But didn't see a print icon.
<span>Maryelizabeth</span> Sun, 10/22/2023 - 23:46
Ditto..... :)
<span>Mj</span> Thu, 09/22/2022 - 15:16
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.
<span>Pattie</span> Thu, 09/16/2021 - 10:39
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!
<span>A John A Castillo</span> Tue, 09/07/2021 - 12:05
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.
<span>Donna</span> Mon, 09/06/2021 - 11:38
I'm wondering if this recipe would bake up nicely in a muffin tin instead of a loaf pan... any thoughts on this?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 09/08/2021 - 15:29

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.

 <span>Kathy</span> Thu, 10/29/2020 - 10:23
I made this and it was simple and delicious. It gets better with everyday. This kind of loaf cake is like banana bread it is always better on the 2nd day. All the moisture sets in and makes it taste better too. So make a day ahead. This loaf recipes goes on my go to list and I am a wekk seasoned cook! of 69 years old. I make everything from scratch including bread. ;-)