This Apple and Walnut Loaf is a moist, flavorful treat perfect for breakfast, snack, or dessert.
Packed with fiber-rich apples and heart-healthy walnuts, it provides plant-based protein and good fats while keeping saturated fat low.
Easy to make and naturally sweetened with brown sugar, it’s a satisfying, everyday-friendly loaf that’s perfect for meal prep or sharing with loved ones.
Apple and Walnut Loaf
Equipment
- 22×12 cm loaf pan
- Baking paper
- Stand mixer with paddle attachment
- Mixing bowls (2)
- Measuring cups and spoons
- Wooden spoon or spatula
- Cooling Rack
Ingredients
Loaf
- ⅔ cup 165 ml milk
- 2 teaspoons lemon juice or white vinegar
- 60 g unsalted butter softened
- ¾ cup 150 g packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups 225 g plain flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon fine salt
- 2 medium apples peeled and diced (approx. 1 cm pieces)
- ½ cup 60 g walnuts, finely chopped
Topping
- ½ cup 60 g walnuts, halved
- 15 g butter melted
- 1 tablespoon white sugar
- ½ teaspoon ground cinnamon
Instructions
- Prepare the Loaf Pan: Start by preheating your oven to 180°C (350°F) so it’s hot and ready when your batter is finished. Take a 22 x 12 cm loaf pan, lightly grease the inside with butter or cooking spray, and line it with baking paper. Leave extra paper hanging over the long sides—this will act as handles, making it easier to lift the loaf out after baking. Set the pan aside.
- Make Homemade Buttermilk: Pour 165 ml (2/3 cup) milk into a small bowl or measuring cup. Add 2 teaspoons of lemon juice or white vinegar, then stir gently. Allow this mixture to sit for about 5 minutes. During this time, the milk will curdle slightly, turning into a tangy buttermilk substitute that will give your loaf extra tenderness and flavor.
- Cream the Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large mixing bowl), place the softened 60 g butter and the 3/4 cup (150 g) brown sugar. Beat on medium speed for around 3–4 minutes until the mixture becomes pale, creamy, and fluffy. This step helps incorporate air, giving your loaf a lighter texture.
- Add Egg and Vanilla: Crack in 1 large egg and pour in 1 teaspoon vanilla extract. Continue mixing for about 1 minute, scraping down the sides of the bowl if needed, until the egg and vanilla are fully combined. The mixture should look smooth and slightly glossy.
- Mix the Dry Ingredients: In a separate medium-sized bowl, combine one and a half cups (225 g) of plain flour, one and a quarter teaspoons of baking soda, half a teaspoon of baking powder, one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, and half a teaspoon of fine salt. Whisk the ingredients together until fully blended. This ensures the leavening agents and spices are evenly distributed, preventing clumps of baking soda or uneven flavor throughout your loaf.
- Combine Wet and Dry Ingredients: Add the flour mixture into the butter-sugar mixture. Mix on low speed for a few seconds, just until the flour is barely combined. Don’t worry if you still see streaks of flour—this prevents overmixing, which can make the loaf tough instead of tender.
- Incorporate the Buttermilk: With the mixer running on the lowest speed, slowly drizzle in the prepared buttermilk along the side of the bowl. Mix until the batter looks smooth and uniform. Take care not to overbeat at this stage—stop as soon as the buttermilk is fully absorbed.
- Fold in Apples and Walnuts: Switch to a spatula or wooden spoon. Gently fold in the 2 diced apples (peeled, cut into 1 cm cubes) and the 1/2 cup (60 g) chopped walnuts. Stir just enough so that the fruit and nuts are evenly distributed throughout the batter. This step adds natural sweetness, crunch, and moisture to your loaf.
- Fill the Pan: Spoon the thick batter into your prepared loaf pan. Use a spatula to spread it out evenly and smooth the top. This ensures your loaf bakes evenly and looks neat when sliced.
- Prepare the Nutty Topping: In a small bowl, combine the 1/2 cup (60 g) walnut halves, 15 g melted butter, 1 tablespoon white sugar, and 1/2 teaspoon cinnamon. Toss until the nuts are well coated with the sweet, spiced butter. Scatter this topping evenly over the surface of the batter, gently pressing them in so they stick but still remain visible.
- Bake the Loaf: Place the loaf pan in the preheated oven on the center rack. Bake for 50–60 minutes, or until the top is golden brown and a skewer or toothpick inserted into the middle comes out clean. If the loaf is browning too quickly, loosely cover the top with aluminum foil for the final 10 minutes of baking.
- Cool the Loaf: Once baked, remove the loaf from the oven and place the pan on a wire rack. Let it cool in the pan for 10 minutes. After this short resting time, use the baking paper overhang to gently lift the loaf out of the pan and transfer it directly onto the wire rack to cool completely.
- Slice and Serve: Your Apple and Walnut Loaf is ready to enjoy! Slice it into 8–10 pieces. Serve warm with a smear of butter, or enjoy it plain at room temperature. The loaf keeps well in an airtight container for up to 4 days, or can be frozen for up to 3 months.
Notes
- Use firm, crisp apples such as Granny Smith or Honeycrisp for the best texture and flavor.
- Room temperature butter and egg help create a smooth, airy batter.
- Do not overmix the batter once the dry ingredients are added; overmixing can make the loaf dense.
- The walnut topping adds a delightful crunch but can be omitted if preferred.
- Loaf can be baked in a 20×10 cm pan; adjust baking time slightly if using a different size.
Chef’s Secrets For Perfect Loaf
For a consistently moist and tender loaf, always use freshly diced apples and make sure the butter is soft but not melted.
Folding the apples and walnuts gently into the batter ensures even distribution without breaking the fruit down.
Creating your own buttermilk with milk and lemon juice or vinegar gives the loaf a subtle tang and softer crumb.
For extra flavor, lightly toast the walnuts before adding them to the topping—this intensifies their nutty aroma and adds depth to each bite.
Serving Suggestions And Pairing Ideas
This Apple and Walnut Loaf is versatile and works beautifully for breakfast, brunch, or a sweet afternoon snack.
Serve slices warm with a pat of butter or a drizzle of honey for added indulgence.
Pair it with a cup of coffee, black tea, or chai for a comforting combination.
For a more decadent treat, add a scoop of vanilla ice cream or a dollop of whipped cream when serving as dessert.
It also slices perfectly for packed lunches or picnic boxes.
Storage Tips For Maximum Freshness
To maintain the loaf’s moist texture, store it in an airtight container at room temperature for up to four days.
Make sure it has completely cooled before sealing to prevent condensation from making it soggy.
For longer storage, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil, and freeze for up to three months.
To enjoy, thaw overnight in the refrigerator or warm slices gently in the oven or toaster.
Toasting slightly before serving can refresh the loaf’s flavor and crunch.
Frequently Asked Questions
1. Can I make this loaf gluten-free?
Yes! Substitute the plain flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum or a binding agent to maintain structure. The texture may be slightly denser but still deliciously moist.
2. Can I use different nuts instead of walnuts?
Absolutely. Pecans, almonds, or hazelnuts work well. Toasting them lightly enhances their flavor and crunch, and they can be used in the batter or as a topping.
3. How do I prevent apples from sinking?
Toss diced apples in a small amount of flour before folding them into the batter. This helps suspend the fruit evenly throughout the loaf instead of sinking to the bottom.
4. Can I make this loaf vegan?
Yes. Replace the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the regular egg. Use plant-based milk for the buttermilk as well.
5. How can I make the topping extra crunchy?
Mix the walnuts with a little brown sugar and a pinch of cinnamon before sprinkling on top. Toasting the nuts lightly in a dry pan before adding also enhances their crunch and aroma.
