Apple and Walnut Loaf
A moist, flavorful loaf loaded with diced apples and crunchy walnuts, topped with a sweet, spiced nut crust. High in fiber, packed with plant-based protein, and naturally sweetened, this Apple and Walnut Loaf is perfect for breakfast, snack, or dessert, and ideal for meal prep or gifting.
Equipment
- 22x12 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 20x10 cm pan; adjust baking time slightly if using a different size.
