Apple-Walnut Bread


 

Apple-Walnut Bread
Recipe Type: Dessert
Author: Jane Fonda
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 8
Tart apples, including Granny Smiths, pippins and Gravensteins, work best for baking. Save sweeter apples such as Red and Golden Delicious, McIntosh and Winesap for eating out of hand. All apples are high in fiber, water and pectin, which helps lower cholesterol levels, and are a good source of vitamin C.
Ingredients
  • 2 cups grated, packed tart apples (about 3)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 cup light brown sugar
  • 2 tablespoons margarine, melted
  • 2 tablespoons nonfat milk
  • 1 egg
  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts
Instructions
  1. Preheat an oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
  2. In a medium bowl, combine the apples, lemon juice and lemon zest. Stir to mix well. In a large bowl, whisk together the brown sugar, honey, margarine, milk and egg. Stir in the apple mixture. In another large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the dry ingredients. Pour the apple mixture into the well and fold together until blended. Fold in the walnuts.
  3. Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. If it begins to over-brown during cooking, cover the top of the bread with foil. Cool for 10 minutes.
  4. To serve, cut into 8 slices. One serving is 1 slice. Store in an airtight container in the freezer for up to 3 months.
Serving size: 1 slice Calories: 272 Fat: 7g Saturated fat: 1g Carbohydrates: 49g Fiber: 2g Protein: 5g Cholesterol: 27mg
Notes

For a heartier texture, dice the apples instead of grating them. For an aromatic change of pace, add a 1/4 teaspoon of ground allspice, nutmeg or ginger along with the cinnamon.

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6 Comments

  1. you should not deviate from the recipe on using an alternative to brown sugar..splenda, stevia or agave wont work as well…its the difference between a good bread and a great bread..i might add that nutmeg enhances the bread…a great treat to break your morning fast..”breakfast”

  2. Speaking of alternatives, I would like to try this Apple-Walnut bread, but I am following a low sodium diet for high BP and therefore, I will have to substitute the baking powder and baking soda with EnerG brand baking powder and baking soda. I have found muffins to not rise very much using these substitutes, however baking powder and baking soda in particular are very high in sodium. I am trying to eat no more than 1500 mg a day of sodium. Good low sodium recipes are short in supply. I will have to see how this turns out using substitutions!

    • Cate, excellent point. Let me know how it turns out. Xx

  3. I love this recipe, Jane! I tried it and it was so good that I had to make it again. My mom loved it. I put big chunks of apple and added more milk. It turned out perfect. http://i43.tinypic.com/a2d4d3.jpg
    Many thanks all the way from France! 🙂 xo

  4. Nothing indicated in the recipe said how much honey, so I guessed. With the exception of guessing at the amount of honey, I followed the recipe completely. The end product, to me, was dry and not very tasty. Others did not feel the same, which means I did something wrong, or .. I’m weird. ??

    • Krystyna, I’m sorry. For some reason your letter only got to me now–about the apple walnut bread. I’m sorry it didn’t work for you. I’d go and try again myself but I have no time. Again, so sorry.

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