Wednesday, September 30, 2009

Double Apple Walnut Bread

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I was given 2 boxes of apples from my sister-in-law and have been making food all week with them! I am working on a post with all sorts of ideas and recipes for using these apples- so stay tuned! In the mean time, I wanted to share a favorite of ours- Double Apple Walnut Bread. I originally got the recipe from Family Fun magazine. It's a very moist, versatile & yummy bread. It freezes particularly well, so I often make 3 mini loaves instead of 1 large loaf.

Double Apple Walnut Bread

1 cup smooth unsweetened applesauce
1/2 cup sugar, plus 1 tablespoon for sprinkling
1/2 cup packed light brown sugar
2 large eggs
1/4 cup canola or vegetable oil
1/4 cup plain yogurt (I always just use vanilla!)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup peeled, cored, and finely diced apple (I use 1 medium sized apple- Pink lady is awesome, but any full flavored, tart apple is good!)
1/2 cup chopped walnuts

1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350°.

2. Combine the applesauce, sugar, brown sugar, eggs, oil, yogurt, and vanilla extract in a large bowl. Whisk well to blend.

3. In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not overmix. Fold in the apples and walnuts.

4. Scrape the batter into the prepared pan and smooth the top with a spoon. Evenly sprinkle one tablespoon of sugar over the top. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 50 to 55 minutes.

5. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.
Enjoy!

5 comments:

Valerie said...

That looks yummy and perfect for fall. And to top it off, it doesn't have much fat!

lottiedottie said...

Thanks for sharing this! I made it this morning, however, instead of apples, I used a can of apple filling (no sugar) that was expiring. I doubled the recipe, used a can of applesauce (14 oz.) and used low fat sour cream instead of yogurt (didn't have any). Turned out great. It made 2 loaves, plus a 9x9 pan of "cake". I've got another can of apples I need to use - so I'll be making it again! (I was getting the applesauce out of food storage when I noticed the filling and decided it would be a perfect substitute. I was going to use the small apples out of my neighbors yard, but the filling was much more convienient and needed to be used up!)

Julie said...

How long do you bake the mini loaves for?

Utah Deal Diva said...

Julie- I bake them for 35-40 minutes. :)

Anonymous said...

sorry, I'm a dunce. I just finished reading the rest of the recipe and notice that it does call for 1 cup diced apples.

Thanks for the yummy & healthy recipes!

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