Spiced Apple & Maple Walnut Bread

I posted a teaser of this recipe on instagram the other day and folks have been emailing me that they want the recipe ASAP. So, as promised, here it is! Taylor has declared this his favorite breakfast of the season and per his request, I've made two more loaves (keeping one in the freezer) so he can have a slice every morning for the foreseeable future. This bread is extremely moist, hearty, and will fill your kitchen with warming spices as it bakes in the oven. I made a few batches of applesauce this fall from our neighbors apples and I was happy to crack open jar for this recipe. This is a lovely bread to make on a snowy winter day and tastes best when enjoyed with a cup of coffee and your favorite breakfast date. Cheers from Tumbleweed Farm!

Spiced Apple & Maple Walnut Bread

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 1 loaf

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/4 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/4 cup walnut oil
  • 1 cup unsweetened applesauce
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup diced apple (peeling is optional)
  • 1/2 cup roughly chopped walnuts
  • 1-2 tablespoons turbinado sugar for topping (can sub with brown sugar)

Preparation

  1. Preheat the oven to 350F with a rack in the middle. Lightly grease a 9 by 5 inch loaf pan and set it aside.
  2. Sift together the flours, baking soda, spices and salt.
  3. In a large bowl vigorously whisk together the almond milk and apple cider vinegar. Let it rest for 5 minutes. Beat in the eggs, maple syrup, walnut oil, applesauce and vanilla. Whisk in the flour mixture without over-beating. Fold in the diced apple and walnuts. Pour the batter into the prepared loaf pan and sprinkle the top with the turbinado sugar.
  4. Bake in the oven until the bread is firm to the touch and a toothpick comes out clean when inserted in the middle. About 45-50 minutes. Let the bread cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.

Notes

*Store the bread at room temperature wrapped tightly in plastic for 3-4 days

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