Apple and Walnut Loaf

Apple and Walnut Loaf

History of the Recipe

This loaf belongs to the American tradition of "quick breads" that emerged in the mid-1800s with the invention of chemical leavening agents like baking soda and baking powder, revolutionizing home baking by eliminating the need for time-consuming yeast fermentation. During the American Civil War, these quick breads became essential as they required less skilled labour and could be prepared reliably despite shortages. Apple and nut loaves evolved from this practical tradition—dessert breads created for easy transport and enjoyment on any occasion. The pairing of autumn apples with walnuts became a beloved expression of harvest gratitude, transforming simple pantry provisions into nourishing celebrations shared across generations at American family tables.

Ingredients

For the Loaf:

• ⅔ Cup Milk (165 ml)

• 2 teaspoons Lemon Juice or White Vinegar

• 60 g Butter, room temperature

• ¾ Cup Brown Sugar, packed (150 g)

• 1 teaspoon Vanilla Essence

• 1 Egg

• 1½ Cups Plain White Flour (225 g)

• 1¼ teaspoons Baking Soda

• ½ teaspoon Baking Powder

• 1 teaspoon Cinnamon, ground

• ½ teaspoon Nutmeg, ground

• ½ teaspoon Fine Salt

• 2 Medium Apples, peeled & diced into 1 cm pieces

• ½ Cup Walnut pieces (60 g), diced small

For the Topping:

• ½ Cup Walnuts (60 g), halved

• 15 g Butter, melted

• 1 Tablespoon White Sugar

• ½ teaspoon Cinnamon, ground

Preparation

1. Prepare: Preheat oven to 180°C. Grease a 22x12cm loaf pan and line with baking paper, leaving overhang on two sides for easy removal.

2. Make Buttermilk: Combine 155ml milk with 2 teaspoons vinegar or lemon juice in a bowl (total ⅔ cup). Stir and let rest for 5 minutes until slightly curdled.

3. Cream: In a stand mixer with paddle attachment, beat softened butter and brown sugar until pale and creamy, about 4 minutes. Add egg and vanilla, mixing for another minute until well incorporated.

4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

5. Mix: Add dry ingredients to the wet mixture, mixing briefly until just combined. Avoid overmixing.

6. Add Buttermilk: With mixer on low speed, slowly pour buttermilk down the side of the bowl. Mix until fully incorporated, being careful not to overwork the batter.

7. Fold: Gently fold in diced apples and chopped walnuts. Spoon batter into prepared loaf pan and smooth the top.

8. Top: In a small bowl, toss halved walnuts with melted butter, sugar, and cinnamon until well coated. Press evenly over the batter surface.

9. Bake: Bake for 50-60 minutes, until golden and a skewer inserted in the center comes out clean. Cool in pan for 10 minutes, then lift out using the baking paper overhang and transfer to a wire rack.

10. Serve: Enjoy warm or cold, plain or with butter. Store in an airtight container for up to 4 days.

Nutrition Information

Yield: 8 servings | Serving Size: 1 slice

Per Serving: 392 Calories | 19g Total Fat (6g Saturated, 11g Unsaturated) | 0g Trans Fat | 45mg Cholesterol | 446mg Sodium | 52g Carbohydrates | 3g Fiber | 26g Sugar | 7g Protein

Pro Tips & Variations

• No Stand Mixer? Use an electric hand mixer or simply combine ingredients by hand with a wooden spoon—the key is not to overmix once flour is added.

• Apple Varieties: Granny Smith adds tartness, while Gala or Honeycrisp bring natural sweetness. Mix varieties for complexity.

• Make it Richer: Substitute half the flour with whole wheat for nutty depth or add ¼ cup rolled oats to the batter.

• Spice Variations: Add ¼ teaspoon ground ginger or cardamom for warmth.

• Nut Alternatives: Swap walnuts or pecans or use a combination of both.

• Storage: This loaf freezes beautifully for up to 3 months when wrapped tightly.

The Wayfarer's Reflection

My grandmother's hands would move through this same rhythm-cream, fold, press as she whispered truths I didn't understand then. "See how the bitter softens?" she'd say, watching walnuts disappear into sweet batter. "That's what happens when we surrender to His heat." She taught me that recipes, like faith, are meant to be passed down with stories still warm. The buttermilk's transformation, the apples yielding their firmness, the separate becoming whole these aren't just chemistry, child. They're parables kneaded into our daily bread. Each loaf I bake carries her voice forward, reminding me that God's love works the same way: taking our rough edges, our separate pieces, folding us gently into something nourishing for a hungry world.

"That each of them may eat and drink and find satisfaction in all their toil-this is the gift of God." Ecclesiastes 3:13

Adios Amigo

Happy Baking till we bake again!!