Live, Whole Grains

Whole Wheat Apple Walnut Bread – Recipe!

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Fall brings an abundance of juicy apples which are lovely to eat right off the tree, while walking around your local farmers market, or chilled straight out of the refrigerator.  These naturally sweet beauties are a simple pleasure that the season brings and are a favorite fruit to fold into muffins, cakes and breads.

Whole Wheat Apple Walnut Bread is a lovely combination of whole grain flour mixed with apples and nuts.  I made this recipe with Coconut Sugar, a sweetener from the sap of the stem of a coconut tree flower.  It is lower on the glycemic index and has a slight carmel flavor that enhances most treats, without making them overly sweet.

I like to serve this bread in the morning for breakfast with a cup of coffee or tea and it is great sliced up for dessert after dinner.  I think Whole Wheat Apple Walnut Bread is definitely reminiscent of the fall and will get you ready for a great season ahead.

Ingredients

1 stick butter, room temperature

1 cup coconut palm sugar

2 eggs

1 cup whole wheat flour

1 cup all purpose flour

2 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup plain yogurt

1 apple, peeled and diced

1/2 cup chopped walnuts

oil

(Makes 1 Loaf)

To Prepare:

1. Preheat the oven to 350 degrees.  Grease a 9-inch loaf pan, set aside.  In a stand mixer or large bowl, cream together butter and coconut sugar for 3 minutes.  Scrape down the sides of bowl and add the eggs.  Mix on high speed for 2 minutes, scrape down sides of bowl.

2.  Adds the flour, baking powder, cinnamon, baking soda and salt.  Turn the mixer on low and add the yogurt, mix for 30 seconds.  Add the apples and nuts and mix again on low for 30 seconds.

3.  Remove bowl from stand and mix by hand until completely incorporated.  Spoon the batter into the greased pan and smooth out on top.  Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted comes clean.  Remove from the oven and let cool in the pan for 20 minutes.

4.  Loosen the bread with a table knife around the perimeter and invert onto a rack to cool completely.  Slice and serve, enjoy!

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