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Apple Cinnamon Nut Bread

Apple Cinnamon Nut Bread
I adapted this recipe from a great banana-nut bread recipe I have. --Chef Chip

Submitted by: Chip from Atlanta, GA
Yield: one person!


  • 2 Cups All-Purpose Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ Cup Walnuts
  • 2 Cups Cooking Apples
  • ½ Cup Unsalted Butter, softened
  • ½ Cup White Sugar
  • ½ Cup Brown Sugar
  • 2 Eggs
  • ½ Cup Milk
  • ½ teaspoon Salt

Preparation Instructions:

  1. Preheat oven to 350.

  2. 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.

  3. Sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.

  4. 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.

  5. 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.

  6. 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.

  7. Wasting no time, add in apples and then walnuts.

  8. 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.)

  9. Test with a toothpick down the center for doneness.


Based on 3 reviews

Customer Reviews

Briggs Sherwood

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!

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