Apple Bread Recipe with Walnuts (2024)

FAQs

What are the best apples for baking bread? ›

Granny Smith (in my opinion, this is the best overall apple for baking) Braeburn (a sweet-tart variety) Jonathan. Pacific Rose.

A reaction between gallic acid naturally found in walnuts and iron in flour results in purple discoloration. This transformation occurs in an acidic environment, which is facilitated by the acids released during the fermentation process in bread dough.

Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

The fibre content of walnuts may cause issues for your digestive system. While moderate amounts catalyse digestion, too many walnuts can lead to gastronomical issues like diarrhoea, bloating and stomach pain. Eating too many walnuts can also cause kidney stones because of their high oxalate content.

Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they're rancid.

If you've never toasted nuts before adding them to a recipe, this cooking tip may change your life. Toasting nuts brings out their earthiness and minimizes any bitterness found in raw nuts.

Why is my apple bread dense? To be clear, apple bread is denser than, say the light and fluffy stuff that white cake is made of. However, if your bread is brick-dense or tough, it was most likely over-mixed. It's important to be careful with quick bread recipes, especially when combining the wet and dry ingredients.

Too much moisture. Sometimes too much moisture makes bread fall so if that happens, you can reduce the oil or milk by a tablespoon or two.

Why does my apple bread fall in the middle? ›

The most common reason why your quick bread sinks in the middle is you added too much wet to dry ingredients. Your wet dough or batter contains too much liquid and didn't cook properly due to its water content. What is this?

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Honeycrisps are excellent for both eating out of hand and for baking. They retain their texture in pies and tarts, and they have that wonderful tart sweetness you only get in a good apple.

Gala apples are my favorite variety for this recipe – I like their sweet/tart flavor and firm texture. But if you have a favorite baking apple, feel free to use it here. Granny smith apples, Honeycrisps, Jonagolds, or a mix would all be excellent.

SugarBee® apples are great for baking. Their crisp and firm texture holds up well when cooked, and their touch of acidy will balance the sweetness of any baked good.