Make this apple cinnamon walnut loaf ahead of time and it will be a delightful baked apple favorite. You will find it combines the comforting flavors of apples, cinnamon and crunchy walnuts. I am revealing my secret ingredient that elevates this recipe is a quarter cup of pure maple syrup I add to the batter.
Apples are a delicious as well as nutritious choice for any occasion. I am not actually particular as far as the type of apple, you can choose from delicious red, granny smith, honey crisp, as long as they are nice and fresh you will have a fabulous outcome for your apple cinnamon walnut breakfast loaf. I say breakfast but let me also say, I do sneak a bit or two sometimes for an afternoon snack or save it for a little dessert after a meal. You can slice it as thin or as thick as you like.
Many years ago I was pleasantly surprised to find out in Italy they love apples just as much as in the USA. My relatives use apples in so many different ways but they especially love the apple cinnamon walnut loaf I make for them on surprise.
When making a loaf style you will find it easy butter knife slicing for everyone. I love how cinnamon and apples work perfectly together and complement each other. Apples are still the star of the show but the supporting act is definitely the cinnamon. While the undertone of the maple syrup keeps them guessing as to how you manage to make the best apple cinnamon walnut loaf in the world. Don’t worry it’s between us.
- Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 medium apples, peeled, cored, and diced
- 1 cup chopped walnuts (optional)
Try also experimenting with different shapes for your apple cinnamon walnut loaf. You can easily turn the same batter into muffins or use a square pan to cut them into squares and pack them easily into lunch boxes.
Moist Easy Apple Cinnamon WalnutBreakfast Loaf
Ingredients
- 1 teaspoon baking powder
- 2 1/4 cup unbleached flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 medium apples peeled, cored, and diced
- 1 cup chopped walnuts
- 1/4 maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Or line a muffin tin, will make 12.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside for later.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the two eggs, slowly, one at a time, begin to stir in the vanilla extract. Slowly add the milk and maple syrup.
- Gradually add the flour mixture to the wet ingredients, be sure to not over mix.
- Gently fold in the diced apples and chopped walnuts (walnuts are optional) until evenly distributed throughout the batter.
- In Your lined loaf pan or muffin tins. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Use a scooper for muffins.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Each individual oven is different you will not to check periodically. Muffins will require less time around 25 – 30 minutes.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- For a delicious Drizzle icing combine 1/2 cup powdered sugare and a tablespoon warm water, stir until it is liquid and drizzle over baked loaf or muffins for the final touch.