This moist and flavorful Apple Walnut Bread combines naturally sweet apples with crunchy walnuts for a satisfying treat.
Packed with protein from Greek yogurt and healthy fats from nuts, it’s fiber-rich and nourishing.
Quick to prepare and easy to bake, this versatile loaf is perfect for breakfast, snacks, or meal prep, making everyday cooking effortless and wholesome.
Soft and Moist Apple Walnut Bread
Equipment
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper (for lining)
- Large mixing bowl (2)
- Whisk
- Spatula
- Skewer (for testing doneness)
Ingredients
- 1 stick ½ cup unsalted butter, melted (or neutral-tasting oil)
- 2 large eggs at room temperature
- ⅓ cup Greek yogurt unsweetened
- ¾ cup brown sugar firmly packed
- 1½ cups all-purpose flour
- 1½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 large apples Pink Lady or Granny Smith, peeled, cored, and diced into 1½ cm pieces
- ⅔ cup walnuts or pecans chopped
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 350°F (180°C) on the combi-steam setting. If your oven allows adjustable humidity, set it to about 30%; if not, the standard combi-steam setting will work perfectly. Grease a 9×5 inch (23×13 cm) loaf pan thoroughly with a thin layer of butter or oil. Then, line it with parchment paper, ensuring the sides are fully covered. This will make removing the loaf easier after baking and prevent sticking. Set the prepared pan aside.
- Mix Wet Ingredients: In a large mixing bowl, pour the melted butter or neutral oil. Add the two eggs, ensuring they are at room temperature to blend evenly. Next, incorporate the Greek yogurt. Use a whisk or a fork to mix these wet ingredients until they form a smooth, creamy mixture. The consistency should be slightly thick, silky, and homogeneous, with no large lumps of butter or yogurt. This combination will ensure your loaf stays moist and tender.
- Combine Dry Ingredients: In a separate large bowl, measure and whisk together the brown sugar, all-purpose flour, baking soda, cinnamon, and ground ginger. Whisking these ingredients evenly distributes the baking soda and spices, preventing uneven rising or flavor pockets. The brown sugar adds sweetness and a subtle caramel note, while the spices create a warm, comforting aroma that will fill your kitchen as you bake.
- Incorporate Wet and Dry Mixtures: Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the batter until it’s almost—but not completely—combined. Stop when there are still a few streaks of flour or small lumps. Overmixing at this stage can make the bread dense, so be careful. Folding gently allows the batter to remain light and airy while maintaining structure.
- Fold in Apples and Nuts: Dice the apples into roughly 1½ cm pieces, and chop the walnuts or pecans. Add them to the batter, folding gently but thoroughly so that the fruit and nuts are evenly distributed. Make sure there are no streaks of flour left and that each piece of apple is coated slightly with the batter. Avoid overmixing to keep the loaf light and ensure the nuts stay crunchy.
- Transfer Batter to Pan: Carefully pour the batter into your prepared loaf pan, using a spatula to scrape every last bit from the bowl. Smooth the top gently with the spatula to create an even surface. This helps the loaf rise uniformly and gives it a professional, attractive appearance once baked.
- Bake the Loaf: Place the loaf pan in the preheated oven. Bake for approximately 45 minutes, or until the top is a deep golden brown. To test doneness, insert a skewer into the center of the loaf. If it comes out clean or with only a few crumbs clinging to it, the bread is ready. The baking time may vary slightly depending on your oven, so start checking around 40 minutes.
- Cool Before Removing: Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. This allows the structure to set slightly, making it easier to remove from the pan without breaking. Then, gently lift the loaf using the edges of the parchment paper and place it on a wire rack to cool completely. Cooling fully ensures that slicing the bread won’t make it crumble and preserves its moist texture.
- Slice and Serve: Once completely cooled, use a sharp serrated knife to slice the loaf into even pieces. The bread can be enjoyed immediately or toasted lightly for breakfast. Each slice will reveal a soft, moist crumb with pockets of sweet apple and crunchy walnuts. Serve as a wholesome snack, breakfast treat, or an afternoon tea accompaniment.
- Storage and Freezing Tips: Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and wrap each slice in plastic wrap or parchment paper, then place in a freezer-safe bag. Frozen slices can be thawed at room temperature or toasted directly from the freezer, making this bread a perfect make-ahead snack or lunchbox addition.
Notes
- This Apple Walnut Bread is incredibly versatile, and small adjustments can elevate its flavor or adapt it to your pantry.
- For a softer crumb, make sure your eggs are at room temperature and fold the batter gently.
- The choice of apple affects sweetness and moisture—Granny Smith adds tang, while Pink Lady gives a natural sweetness.
- Toasting the nuts lightly before folding them in enhances their aroma and crunch.
- For added flavor, a teaspoon of vanilla extract or a pinch of nutmeg can bring warmth and depth.
- You can also experiment with half whole wheat flour for a nuttier, fiber-rich version.
Chef’s Secrets: Baking Made Extra Moist
The secret to keeping this loaf tender and moist lies in the combination of Greek yogurt and butter.
Greek yogurt adds protein and moisture while balancing the sweetness of the brown sugar.
Avoid overmixing the batter once the wet and dry ingredients are combined; a few streaks of flour are perfectly fine.
Folding the apples and nuts gently ensures an even distribution without deflating the batter.
Lastly, letting the loaf cool completely in the pan before removing it prevents cracking and preserves the soft texture throughout.
Serving Suggestions: Enjoy Bread Every Way
This Apple Walnut Bread shines at any time of day. Serve thick slices for breakfast with a smear of almond butter or cream cheese.
For a cozy afternoon snack, lightly toast a slice and drizzle with honey or maple syrup. It also pairs beautifully with a cup of tea or coffee.
For a creative dessert twist, top warm slices with a dollop of vanilla yogurt or a sprinkling of cinnamon sugar for extra indulgence.
Storage Tips: Keep Loaf Fresh Longer
To maintain freshness, store the cooled loaf in an airtight container at room temperature for up to three days.
If you need longer storage, slice the loaf and wrap individual portions in plastic wrap or parchment paper, then freeze them in a resealable bag for up to three months.
Thaw slices at room temperature or toast them directly from frozen for a warm, moist treat.
Avoid storing the loaf in the refrigerator, as it can dry out quickly.
Frequently Asked Questions
1. Can I substitute apples with other fruits?
Yes! Pears, berries, or even chopped peaches can replace apples, though moisture content varies.
Adjust baking time slightly if using very juicy fruits.
2. Can I make this bread vegan?
You can replace the eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water) and use a plant-based yogurt and oil instead of butter. Baking results will be slightly denser.
3. How do I ensure my loaf is moist?
Use room-temperature eggs, fold gently, and do not overmix.
Greek yogurt adds moisture, and baking just until a skewer comes out clean prevents drying.
4. Can I use different nuts?
Absolutely. Pecans, pistachios, or even almonds work beautifully.
Lightly toasting them before folding in enhances their flavor and crunch.
5. Can I double the recipe?
Yes, but bake in two separate pans to ensure even cooking.
Doubling in a single larger pan may require longer baking and can result in unevenly baked bread.
