Old-Fashioned Apple Walnut Bread

 A moist spiced apple loaf packed with tender apples, warm cinnamon, and crunchy walnuts

When we still had apple trees growing in the yard, my mother made good use of every apple she picked.

Some were canned, some were frozen, some became pies or applesauce, and some were turned into her homemade apple butter.

This bread was one of the recipes she made often, especially in the fall when apples were plentiful and the kitchen smelled like cinnamon and warm spice.

Sometimes she used her homemade apple butter, and other times plain applesauce if that’s what she had on hand. She also sometimes made it with only all-purpose flour when whole wheat flour wasn’t available.

No matter which version she made, it was always moist, tender, and full of fresh apple flavor.

This is the kind of loaf that feels like home with every slice.

Ingredients:

1 3/4 c. sugar
3/4 c. melted butter
3 large eggs
1/4 c. applesauce or apple butter
1 tsp. vanilla extract
2 c. all-purpose flour
1 c. whole wheat flour
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/3 tsp. cloves
1/3 tsp. nutmeg
3 c. peeled, cored, and cubed apples
1 c. chopped walnuts

Directions: 

Preheat oven to 300°F.  Lightly grease two 9x5-inch loaf pans.

In a large mixing bowl, whisk together sugar, melted butter, eggs, applesauce (or apple butter), and vanilla until smooth.

In a separate bowl, whisk together all purpose flour, whole wheat flour, cinnamon, baking soda, salt, cloves, and nutmeg. 

Gradually stir dry ingredients into wet ingredients.  Mix only until combined.  Do not overmix.

Gently fold in apples and walnuts until evenly distributed.

Divide batter evenly between loaf pans.  Smooth tops.

Bake for 70–80 minutes, or until a knife or toothpick inserted in center comes out clean.  (Apple breads can vary depending on moisture in apples.)

Cool in pans for 15 minutes, then remove and transfer to wire rack to cool completely.

Tips for Best Success:

• Use tart apples for best flavor
• Don’t overmix batter
• Check center carefully before removing
• Cool before slicing
• Toast walnuts for deeper flavor

Variations & Substitutions:

• Use all all-purpose flour
• Replace walnuts with pecans
• Add raisins
• Use apple butter for richer flavor
• Add coarse sugar topping

Serving Suggestions:

Perfect with:

Hot coffee
Tea
Cream cheese
Butter
Honey
Vanilla ice cream

How to Store:

• Wrap tightly at room temperature for 4 days
• Refrigerate up to 1 week
• Freeze up to 3 months

Frequently Asked Questions:

Can I use only all-purpose flour?
Yes.

What apples work best?
Granny Smith, Honeycrisp, or Fuji.

Can I skip walnuts?
Absolutely.

Why is my bread dense?
The batter was likely overmixed.