Apple nut bread is a sweet, moist bread full of juicy apple chunks, cinnamon spice, and crunchy nuts. I made this with fresh milled flour, less sugar, and a bit lighter in oil for a better-for-you treat. Enjoy this apple walnut bread as a snack, with breakfast, or even as a light dessert.
Quick breads are one of my favorite things to bake. After all, these breads are so easy to pull together, and there are endless ways to switch them up. I’ve made a fresh milled pumpkin bread that I love, even when it’s not pumpkin season. Of course, there’s banana bread, which is also made with freshly milled wheat and makes a perfect snack any time of year!
But this recipe is all about apples, warm spices, and comforting flavors. This makes two loaves so you can enjoy one now and freeze the other for later. This recipe has a similar vibe as my Apple Cinnamon Crumb Muffins but it’s a completely different recipe. Both have apple and cinnamon flavors, but this bread is meant to be moist and sturdy while the muffins are light and fluffy.
Can you tell I enjoy the apple cinnamon combo?
Adding to the list, my Apple Oatmeal Cake is more proof. This easy snack cake is healthy enough for breakfast but feels like dessert.
Fresh Milled Apple Walnut Bread Recipe
This Apple Walnut Bread recipe is simple, delicious, and a bit healthier than the typical quick bread. Spiced with cinnamon and packed with apple chunks, it’s sweet, moist, and perfect with your morning coffee or afternoon tea. It’s great warm from the oven, but even better the next day, once the flavors have a chance to really meld.
About This Recipe
My goal for this bread was a loaf that is moist and full of warm apple flavor, while cutting down on oil and refined sugar. Of course, I also wanted it to be whole grain, so I used fresh milled flour to make this apple nut bread. You can absolutely use store-bought flour, but I love to take advantage of my home mill whenever I can.
Ingredients
Ingredient Notes
Flour: I used 100% unsifted soft white wheat fresh milled flour. This is a soft, fluffy flour that retains all the fiber and nutrition of the wheat berry. The closest store-bought alternative would be whole wheat pastry flour, although I’ve never found that to be readily available. A good substitute is a mix of half all-purpose and half white whole wheat flour. Of course, you could just use all-purpose flour if you prefer.
Nuts: I used walnuts but pecans would be great as well. You could omit the nuts for a nut-free apple bread.
Apples: Just about any kind of apple will work for this recipe, either a single variety or a mix. I used a mix of Pink Lady and Gala apples for this batch. Each apple variety brings a little something different and that’s part of the fun.
Oil: I used vegetable oil for this. Any mild oil of your choice should work well.
Applesauce: I used homemade unsweetened plain applesauce. Store-bought unsweetened applesauce will work beautifully. This not only increases the apple flavor, but helps to cut down on oil while keeping the bread moist.
Sugar: I used allulose to reduce the sugar content, but regular sugar or your favorite sugar-free granulated sweetener will work as well. Keep in mind the sweetener you use will affect the taste and texture. If you’re not used to baking with alternative sweeteners, start by using regular sugar and replace just a portion (perhaps 1/4 of the amount called for) with the alternative.
Brown Sugar: I used coconut sugar instead of brown sugar in this loaf. You could also use sucanat, date sugar, or a “brown” or “golden” sugar-free granulated sweetener. Of course, light or dark brown sugar would work perfectly.
Cinnamon: A good quality ground cinnamon is great here.
Other Ingredients: You’ll need basic pantry and fridge ingredients such as baking soda, salt, eggs, and vanilla extract.
Instructions
Just a few steps before it goes in the oven.
Step 1: Preheat the oven to 350°F. Grease two 8×4-inch loaf pans.
Step 2: In large bowl, add flour, baking soda, salt, walnuts, and apples. Mix well.
Step 3: In a separate bowl, whisk oil, applesauce, sugar, brown sugar, eggs, vanilla, and cinnamon until smooth. Add to flour mixture and mix until just moistened; avoid overmixing.
Step 4: Spoon the batter into prepared pans.
Step 5: Bake in preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Remove from oven and cool in the pans for about 10 minutes. Remove loaves from pans and place them on wire racks to cool. Serve warm or at room temperature.
FAQs
What flour should I use?
If you have a home mill, use a soft grain such as soft white wheat.
If you use store-bought flour, you have the option of all-purpose or whole wheat. If you prefer whole wheat, I would recommend a white whole wheat flour. You can also use half all-purpose and half white whole wheat. For the best results, always measure whatever flour you use in grams using a kitchen scale.
Keep in mind the texture will be slightly different depending on the flour you use.
What type of apples work best?
Preferably, use apples that are good for baking. I like to use a mix for added flavor and texture. You might try sweet apples like Gala or Fuji along with a tart variety like Granny Smith for a nice balance. But really, any apples you have on hand will work.
Can I make just one loaf?
You can certainly cut the recipe in half, although not all ingredients will halve nicely. You can’t do 1 1/2 eggs, right? I mean, technically you could, but that is so not worth the hassle. I would use one egg for a single loaf.
Alternatively, you can make the full recipe and freeze the second loaf – or give it to someone you like!
How should I store this bread?
Let it cool completely, then store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To freeze, wrap the loaf (or individual slices) tightly in plastic wrap and then place in a freezer-safe bag. It will keep well for 2-3 months.
Other Recipes You Might Like:
Fresh Milled Apple Walnut Bread
Ingredients
- 2.5 cups (300g) fresh milled flour (see notes for other options) (I used soft white wheat)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
- 3 medium apples, peeled, cored, and diced (About 350-400g)
- ¾ cup vegetable oil
- ¾ cup applesauce
- 1 cup sugar or granulated sugar-free sweetener
- ½ cup brown sugar, sucanat OR coconut sugar
- 3 large eggs, beaten
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Grease two 8×4-inch loaf pans.
- In large bowl, add flour, baking soda, salt, walnuts, and apples. Mix well.
- In a separate bowl, whisk oil, applesauce, sugar, brown sugar, eggs, vanilla and cinnamon until smooth. Add to flour mixture and mix until just moistened; avoid overmixing.
- Spoon the batter into prepared pans.
- Bake in preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from oven and cool in the pans for about 10 minutes. Remove loaves from pans and place them on wire racks to cool. Serve warm or at room temperature.
Notes
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