Apple Cinnamon Nut Bread
Moist apple cinnamon nut bread with walnuts. Quick mixing tips, pan guidance, and bake at 350F for 60–80 minutes for best texture.
I adapted this recipe from a great banana-nut bread recipe I have. --Chef Chip
Submitted by: Chip from Atlanta, GA
Yield: one person!
- Prep dry ingredients and add them quickly to avoid overmixing, which makes the loaf dense.
- Follow the mixing order: cream butter and sugar, add eggs, then flour and milk in halves, then apples and nuts.
- Bake in a 9x5x3 inch loaf pan at 350 F for 60 to 80 minutes and test doneness with a toothpick.
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Preparation Instructions:
- Preheat oven to 350.
- I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome. It can become dense, doesn’t rise well and is a little chewy/tough. So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.
- Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- Chop walnuts into small pieces and set aside.
Peel, core and slice the apples into quarters. Slice each quarter into ¼-inch thick squares. Set aside. - Cream butter and sugar on ½ of full mixing speed. Add in eggs and beat on ¾ speed until mixture fluffs up. Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.
- Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture. Use the rubber spatula in the same way.
- Wasting no time, add in apples and then walnuts.
- Pour right into one non-stick 9 by 5 by 3 inch loaf pan and bake for 1 hour to 1 hour and 20 minutes. (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)
- Test with a toothpick down the center for doneness.
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Frequently Asked Questions
What type of apples work best?
Firm, slightly tart apples hold up best. Granny Smith, Honeycrisp, or Braeburn are good choices. Sweeter apples like Fuji will give a sweeter loaf. Cut into about 1/4 inch slices so they distribute evenly.
How do I avoid a dense or tough bread?
Have all dry ingredients sifted and ready. Add them quickly and mix only until combined. Overmixing after adding flour develops gluten and makes the bread heavy. Fold in apples and nuts gently and bake right away.
Can I substitute ingredients like butter, milk, or nuts?
Yes. You can use melted butter or a neutral oil but expect a slightly different crumb. Any milk works including plant milks. Swap walnuts for pecans or omit nuts. Using applesauce or a flax egg can work, but texture and rise will change.
Do I need a 9x5x3 loaf pan? What if I have a different pan?
The recipe is for a 9x5x3 pan. If you use a standard pan, grease and flour it first. Smaller pans may need longer baking and larger pans shorter time. Start checking with a toothpick early and adjust time as needed. Glass pans can brown faster; lower temperature by 10 to 15 F if needed.
How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it is done. The top should be golden and the loaf may pull slightly from the pan sides. Internal temperature around 200 F also indicates doneness.
Can I toast the nuts or prep the apples ahead?
Toasting nuts for 5 to 8 minutes in a 350 F oven enhances flavor. Chop them after toasting. You can peel and slice apples ahead and toss them with a little lemon juice to prevent browning for a few hours.
How should I store or freeze the bread?
Cool completely, then wrap tightly. Store at room temperature for 2 to 3 days, or refrigerate up to 4 days. For longer storage, slice and freeze up to 3 months. Thaw slices at room temperature or toast to serve.
What mix-ins or flavor tweaks work well?
Try adding a pinch of nutmeg or cardamom, raisins, dried cranberries, or a cinnamon streusel on top. Reduce added sugar slightly if you use very sweet apples or extra dried fruit.
What type of apples work best?
Firm, slightly tart apples hold up best. Granny Smith, Honeycrisp, or Braeburn are good choices. Sweeter apples like Fuji will give a sweeter loaf. Cut into about 1/4 inch slices so they distribute evenly.
How do I avoid a dense or tough bread?
Have all dry ingredients sifted and ready. Add them quickly and mix only until combined. Overmixing after adding flour develops gluten and makes the bread heavy. Fold in apples and nuts gently and bake right away.
Can I substitute ingredients like butter, milk, or nuts?
Yes. You can use melted butter or a neutral oil but expect a slightly different crumb. Any milk works including plant milks. Swap walnuts for pecans or omit nuts. Using applesauce or a flax egg can work, but texture and rise will change.
Do I need a 9x5x3 loaf pan? What if I have a different pan?
The recipe is for a 9x5x3 pan. If you use a standard pan, grease and flour it first. Smaller pans may need longer baking and larger pans shorter time. Start checking with a toothpick early and adjust time as needed. Glass pans can brown faster; lower temperature by 10 to 15 F if needed.
How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it is done. The top should be golden and the loaf may pull slightly from the pan sides. Internal temperature around 200 F also indicates doneness.
Can I toast the nuts or prep the apples ahead?
Toasting nuts for 5 to 8 minutes in a 350 F oven enhances flavor. Chop them after toasting. You can peel and slice apples ahead and toss them with a little lemon juice to prevent browning for a few hours.
How should I store or freeze the bread?
Cool completely, then wrap tightly. Store at room temperature for 2 to 3 days, or refrigerate up to 4 days. For longer storage, slice and freeze up to 3 months. Thaw slices at room temperature or toast to serve.
What mix-ins or flavor tweaks work well?
Try adding a pinch of nutmeg or cardamom, raisins, dried cranberries, or a cinnamon streusel on top. Reduce added sugar slightly if you use very sweet apples or extra dried fruit.
This works for me over and over again and gets easier w/ practice. Using Bob’s Red Mill gluten free baking flour (fantastic stuff) adding a wee fresh scraped nutmeg to the mix, the butter, an egg, not quite a 1/2 c. TJ’s dark brown sugar, 1 Tbs honey, and all the rest in the recipe + about half a cup ea of Sigi’s plain yogurt + whole milk + all the juice in a clementine or similar + a good squeeze of lemon juice. Comes out rockin’ moist and tasty. I use the softest tasty apple in the bowl. Toast it in a Foreman for your coffee time!
Brilliant side notes – Pay HEED!
Came out great and the tips on not mixing the batter too long really helped the loaf to be light and fluffy. Mine had to bake for 1 hour 13 mins because I was using a ‘Pyrex’ loaf pan. One problem… I forgot to add the vanilla because it wasn’t in the instructions… still tasted good though. Thanks!