This moist apple walnut bread is loaded with fresh shredded and chopped apples. It’s topped with warm spices and a delicious maple walnut crumble. It’s an easy recipe that’s perfect for breakfast, a snack, or for special occasions!
This apple walnut loaf tastes like fall! It’s the first thing I make after I go apple picking.
This apple walnut bread uses fresh apples and lots of warm spices! It is topped with a maple walnut streusel. The topping gives it a delicious crunch.
WHY YOU WILL LOVE THIS RECIPE
- Apples become tender, sweet and moist when baked.
- This apple bread with crumb topping doesn’t require any special tools and uses pantry friendly ingredients.
- It’s so good with coffee for breakfast. It’s also a super satisfying snack or dessert.
- It’s a great way to use up apples from apple picking!
- Walnuts: This bread is topped with a delicious crumb topping that features maple glazed walnuts. You can use plain walnuts or maple glazed. You can also omit walnuts altogether. If you’re using maple glazed walnuts, make them before making the bread.
- Apples: Apples add both tangy flavor and sweetness. I love baking with McIntosh, Granny Smith, and Honey Crisp. Braeburn, golden delicious, and cortland apples are also delicious options. The apples are shredded and chopped. Shredded apples disperses apple flavor throughout the bread! Chopped apples are delicious to bite into!
- Eggs: Use large, room temperature eggs. Eggs add flavor, structure and moisture to the bread.
SUBSTITUIONS AND VARIATIONS
Try different nuts. Almonds or pecans can be used in place of walnuts.
Leave out the walnuts. Replace the walnuts with an additional 1/4 cup of flour and an extra tablespoon of brown sugar.
My favorite apples to bake with are McIntosh, Granny Smith, and Honey Crisp.
It’s easy. First, peel the apples. Use the large holes of a box grater and just shred them. Discard the cores.
Tip #1: It’s fine to use just one type of apple in this bread, but my preference is to use two or three different types. Using more than one type will add more flavor. My favorite trio to bake with is McIntosh, Granny Smith, and Honey Crisp.
Tip #2: I wouldn’t recommend baking with red delicious. They have a mild flavor and can be mealy.
Tip #3: Avoid overmixing. Mix the batter just enough that the dry ingredients are combined with the wet. Stop mixing as soon as you no longer see any bits of flour.
Tip #4: I recommend making extra maple glazed walnuts. Enjoy them on their own as a sweet snack. You can also add them to salads or cheese boards.
This apple walnut bread is topped with the tastiest maple walnut crumble! It’s full of additional fall flavor, crunch and sweetness!
Step One: Make the maple glazed walnuts. Toss the nuts with the cinnamon and salt. Add them to a hot skillet over medium heat. Add the maple syrup and stir for 3 to 4 minutes until the nuts have toasted and the syrup caramelizes. Spread the walnuts evenly on parchment paper. Allow to cool.
Step Two: Make the crumble topping. Mix the melted butter, flour, granulated and brown sugar, cinnamon and the cooled, chopped walnuts together. It’ll seem a bit wet at first, but it’ll thicken up in the fridge.
Once the batter has been mixed and poured into the pan, remove the crumble from the fridge. If needed, use your hands or a fork to break it up a bit so that the pieces are somewhat similar in size. It’s not possible to get them all the same size and the walnut pieces will be a little bit bigger than other pieces, but try to get them somewhat uniform.
My favorite way to enjoy this bread is with coffee in the morning preferably while looking out at some colorful changing leaves!
That said, it’s delicious and will give you all the cozy, warm fall feels no matter the time of day or year it’s enjoyed! 🙂
MORE RECIPES YOU WILL LOVEPrint
Tart, sweet apples make this Apple Walnut Bread recipe moist, dense and delicious. It’s perfect for breakfast or dessert.
MAPLE GLAZED WALNUTS (OPTIONAL)*
- 1/4 cup raw walnuts, roughly chopped
- 1/8 teaspoon cinnamon or pumpkin pie spice
- pinch of salt
- 1 tablespoon pure maple syrup
- 3 tablespoons unsalted butter, melted
- 1/4 cup plus 2 tablespoons all purpose flour
- 3 tablespoons brown sugar, light or dark
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 cup walnuts, raw or maple glazed walnuts, cooled and chopped (recipe above)*
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, light or dark
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream or plain yogurt, room temperature
- 3 medium apples,**peeled (grate 1 1/2 cups of apple and chop the rest)
FOR THE ICING (OPTIONAL)
- 3/4 cups powdered sugar, sifted
- 1 tablespoon milk or heavy cream (plus more if icing is too thick)
- 1/4 teaspoon vanilla extract
MAPLE GLAZED WALNUTS (OPTIONAL)*
- In a small bowl, toss the nuts with the cinnamon and salt. Add them to a hot skillet over medium heat. Add the maple syrup and stir for 3 to 4 minutes until the nuts have toasted and the syrup caramelizes.
- Turn the walnuts out onto a sheet of parchment paper. Spread the nuts out. They’ll be hot and sticking together, so you’ll want to use two forks to unclump them instead of your hands. Allow nuts to cool for a few minutes and then lightly chop them.
- Combine the butter, flour, sugar, cinnamon, and prepared maple walnuts in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.
- Preheat oven to 350 F. Grease and line a loaf pan with parchment paper. Leave excess paper along two sides to make it easier to remove the bread once baked.
- Sift together the dry ingredients and set aside.
- In a large bowl or in the bowl of an electric mixer, whisk to combine the sugar and vegetable oil. (Use a stand or hand mixer or whisk by hand).
- Beat the eggs in one at a time followed by the vanilla. Whisk in the sour cream or yogurt followed by the dry ingredients. Gently fold in the grated and chopped apples just until combined. Spread batter into the prepared pan. Sprinkle sprinkle the crumble evenly on top of the batter.
- Bake for 50- 60 minutes or until a toothpick comes out clean when inserted in the center. Allow cake to cool in pan for ten minutes and then turn it out to cool on a rack. Once completely cool, drizzle with icing if desired.
FOR THE ICING
- In a medium sized bowl, sift the powdered sugar. Add the milk and vanilla and use a whisk or spoon to combine.
**Substitution Options: Use walnuts or your favorite type of nuts with or without the maple glaze. If you skip the maple glaze step, j add an additional tablespoon of brown sugar in place of the maple syrup. To leave out nuts altogether, substitute the maple walnuts with an additional 1/4 cup of flour and an extra tablespoon of brown sugar.
**For the apples: McIntosh, Granny Smith, and/or Honey Crisp are recommended.
Keywords: apples, quick bread, apple coffee cake, icing, dessert, breakfast, walnuts, maple