Tuesday, April 13, 2010

Whole Wheat Apple Walnut Bread

As soon as I found this recipe over at Joy the Baker I had to find an excuse to make it. Lucky for me, I hosted my book club last night, which gave me the perfect opportunity to make this delicious bread but not eat the entire loaf myself.

The bread is super moist and sweet with just a little crunch. It has lots of healthy Omega-3s in it from both flax seed and walnuts. It does still contain some butter and brown sugar, but it's now the fatty bread I've ever made...not by a long shot.

Without further ado, Whole Wheat Apple Walnut Bread

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided
cinnamon and sugar for sprinkling

Preheat oven to 350 degrees F. Grease and flour a 9×5x3-inch loaf pan and set aside.

In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.

In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.

Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.

Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.

Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.
Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping.

No comments: