This not-too-sweet, one bowl apple walnut bread is packed with fall flavors - crisp apples, brown sugar, and warm cinnamon! Make it with whole wheat pastry flour for a more classic quick bread loaf, or use whole grain oat flour for a naturally gluten-free version.
Apples and walnuts are such a lovely pairing, and that combination shines in this easy apple walnut bread. A whole grain base - use your choice of whole wheat flour or oat flour - is packed with soft bites of apple, crunchy walnuts, and swirled with cozy cinnamon-brown sugar.
This is a classic quick bread recipe, made in just one bowl with a whisk and a spoon. I've tested it with a variety of whole grain flours (see my ingredient notes for substitution options) and prefer with whole wheat pastry flour or whole grain oat flour. Both have a slight natural sweetness that accentuates the apples and cinnamon.
For other apple bread recipes, make sure to check out my gluten free apple bread, gluten free applesauce bread, and gluten free apple cinnamon bread recipes!
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Why You'll Love this Apple Walnut Bread
- Crammed with fall goodness. Crisp apples, crunchy walnuts, brown sugar, and warming cinnamon make this a cozy loaf for the season.
- Tastes delicious AND nourishing. Whole-grain flour, apples, and walnuts give this quick bread some extra goodness without making it feel like health food.
- Easily adaptable. Make it with whole wheat pastry flour or whole-grain oat flour, or try one of the other flour options in my ingredient notes.
- Simple to make. Everything comes together in one bowl with a whisk and a spoon with no mixer required - gosh I love an easy recipe!
Ingredients Needed for Apple Walnut Bread
Here's a look at what you'll need for this easy quick bread. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Brown sugar - Either light or dark brown sugar is fine (I used brown sugar for the loaf I photographed here). This is used for the cinnamon swirl.
- Ground cinnamon
- Eggs - Use large or medium eggs.
- Granulated sugar
- Olive oil - I love using olive oil in quick breads for moisture and deeper flavor. For a richer bread, swap melted unsalted butter.
- Milk - Your choice of whole, 2% or non-dairy milk.
- Vanilla - Use pure vanilla extract or vanilla bean paste.
- Flour - I tested this recipe with whole wheat pastry flour, spelt flour, and oat flour - all worked beautifully. See the recipe card for the exact amount of flour by weight you will need, so you can swap flours interchangeably. If you don't eat oats, try brown rice flour instead.
- Salt - Use fine sea salt or table salt.
- Baking powder
- Apples - Any apples you have on hand will work! For a very apple-y bread, use 2 apples. If you prefer less fruit, reduce to 1 apple.
- Walnuts
Other Add-in Suggestions
- Try another spice or spice mix - Swap ginger for cinnamon, add a pinch of nutmeg, or, in October, use pumpkin pie spice mix!
- Other nuts - Pecans would also be nice here, or try chopped almonds.
- Swap pears - In a nod to pear bread, turn this into a pear-walnut bread by subbing the apples for pears.
How to Make Apple Walnut Bread
Here's an overview in photos of how to make this easy bread:
1. Start whisking: In a large bowl, whisk together the oil and eggs, then whisk in the sugar. Separately, combine the brown sugar and cinnamon.
2. Add the dry ingredients: Whisk and stir in the flour, baking powder, and salt. Fold in the apples and walnuts.
3. Assemble: Pour ⅔ of the batter into a prepared loaf pan, then sprinkle the cinnamon and brown sugar evenly over the top.
4. Swirl: Use a knife to swirl the cinnamon-brown sugar into the batter.
5. Top with remaining batter: Carefully pour the remaining batter over the top.
6. Bake: Place in the oven and bake at 350F for about 1 hour. Cool completely before serving.
Whole Wheat Flour vs. Oat Flour
I've tested this bread with both whole wheat pastry flour and oat flour, and both make a lovely loaf. (You can also use whole wheat flour or spelt flour.)
Whole wheat pastry flour gives the bread a slightly more substantial, earthy texture. Oat flour makes it softer and more delicate, with a subtle nuttiness that works particularly well with the walnuts.
Note that if you need the bread to be gluten-free, be sure to use certified gluten-free oat flour and rest the batter for 20 minutes before baking.
Testing Notes
- Cut the apples into small pieces. I don't mean minuscule, but cut them into a dice which is small enough that they will all cook evenly without overwhelming the loaf with big chunks of apple.
- Cool completely. Fruit breads can be delicate, so make sure to cool the bread thoroughly before slicing. This will prevent it from falling apart, especially if you are using oat flour, which often creates a more delicate crumb.
- Try not to over mix. When you add the flour and other dry ingredients, stir just until it is incorporated and you don't see any dry streaks. This helps keep the loaf tender.
- Toast the walnuts. This is optional, but a few minutes in the oven at 350 F brings out their natural oils and makes them extra flavorful. Spread the walnuts out on a baking sheet, place in the oven for a few minutes, then let them cool before adding them to the batter.
- Don't skip the parchment. Lining the loaf pan with a strip of parchment makes it much easier to lift the bread out once it's cool. This is especially helpful with the more delicate oat flour version.
How to Store Apple Walnut Bread
- Counter - Wrapped in plastic or in an airtight container or bag at room temperature for up to 2 days (transfer to the fridge if you're experiencing hot weather!).
- Fridge - In an airtight container or bag in the fridge for up to 5 days.
- Freezer - Wrap the bread in plastic and place it in a freezer-safe bag. Store in the freezer for up to 3 months. Thaw the bread in the fridge before serving.
More Easy apple Recipes
Happy baking! If you make this apple walnut bread recipe, let me know! Please leave a comment below or reach out with any questions. I hope you loved it! ❤️
Apple Walnut Bread
Ingredients
- ½ cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- 2 large eggs
- ½ cup granulated sugar
- ½ cup unsalted butter , melted and slightly cooled
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 ¾ cups oat flour or whole wheat pastry flour (210 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 ½ cups peeled and chopped apples (about 2 medium apples)
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F and grease and line a standard-size loaf pan with a parchment paper "sling".
- In a small bowl, mix the ½ cup light brown sugar and 1 ½ teaspoons ground cinnamon until combined. Set aside.
- In a large bowl, whisk together the 2 large eggs and ½ cup granulated sugar until pale, about 2 minutes, then whisk in the ½ cup unsalted butter, ½ cup whole milk, and 2 teaspoons vanilla extract.
- Stir and whisk in the 1 ¾ cups oat flour or whole wheat pastry flour, 1 ½ teaspoons baking powder, and ½ teaspoon fine sea salt. Fold in the 1 ½ cups peeled and chopped apples and ½ cup chopped walnuts.
- Spoon about ⅔ of the batter into the prepared pan, then sprinkle over the brown sugar-cinnamon mixture evenly over the top. Use a knife to swirl it into the batter, then spoon the remaining batter over the top.
- Place in the oven and bake for about 1 hour, until a tester comes out clean or with a few moist crumbs. Transfer to a wire rack and cool for 30 minutes in the pan, then turn out onto the rack to cool completely before slicing.
Notes
- Cut the apples into small pieces. I don't mean minuscule, but cut them into a dice which is small enough that they will all cook evenly without overwhelming the loaf with big chunks of apple.
- Cool completely. Fruit breads can be delicate, so make sure to cool the bread thoroughly before slicing. This will prevent it from falling apart, especially if you are using oat flour, which often creates a more delicate crumb.
- Try not to over mix. When you add the flour and other dry ingredients, stir just until it is incorporated and you don't see any dry streaks. This helps keep the loaf tender.
- Toast the walnuts. This is optional, but a few minutes in the oven at 350 F brings out their natural oils and makes them extra flavorful. Spread the walnuts out on a baking sheet, place in the oven for a few minutes, then let them cool before adding them to the batter.
- Don't skip the parchment. Lining the loaf pan with a strip of parchment makes it much easier to lift the bread out once it's cool. This is especially helpful with the more delicate oat flour version.
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