Apple Bread with Walnuts! This delicious apple bread is studded with cinnamon sugar roasted apples and crunchy walnuts. A perfect fall treat.
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Fall is a time for all things slow and cozy; this Apple Bread with Walnuts is just that!
With a crunchy exterior and a soft, chewy interior dotted with roasted cinnamon-sugar apples and crunchy walnuts, this bread is difficult not to devour in one sitting.
If you're looking for a quick loaf, this is not the apple bread recipe for you, but I assure you that the finished product is worth the wait! So, roll up your sleeves and let's settle in for a day of fall baking, shall we?
Looking for more cozy fall bakes? Try my Honey Apple Bundt Cake with Honey Caramel Sauce, Mini Pumpkin Spice Donut Muffins, or Earl Grey Pumpkin Snack Cake.
This recipe is naturally vegetarian and vegan.
- Apples. A firm variety like Granny Smith, Cortland or Honeycrisp works well.
- Cinnamon. Can you think of anything that goes better with apples?
- Sugar. This bread is not overly sweet and only contains 3 tablespoons.
- Bread flour. Bread flour has a higher protein content, helping it to rise better and hold its shape. The original recipe for this bread also called for 1 cup white whole wheat flour, but in a pinch, you can use all bread flour.
- Sea salt
- Instant yeast
- Walnuts. Toasted walnuts or pecans go great in this bread.
Preheat the oven to 425°F degrees. Prepare a baking pan by lining with parchment paper.
Place the chopped apples on the pan and sprinkle with cinnamon and sugar. Bake the apples for 10-12 minutes or until they begin to soften a bit.
Remove the pan from the oven, and set it aside (or store the apples until later) and turn the oven off since you won't need it again for a while!
In a large bowl ( make sure to choose one big enough for the dough to rise without overflowing) or the bowl of a stand mixer, combine flours and salt.
In a small bowl, stir yeast and sugar into warm water, and allow the mixture to sit for 5 minutes or until it starts to foam.
Tip: You can actually toss the yeast right in with the flour if you know for a fact that the yeast is alive. I like to make sure the yeast is active because I've used "dead" yeast too many times and had to throw out the entire mixture. If the yeast foams or "blooms", you'll know it's alive and kicking.
Pour liquid into the dry mixture, and mix until the flour has all been absorbed and a sticky dough is formed. Make sure all of the flour is incorporated and the dough is sticky but smoooth.
Cover the bowl with a sheet of plastic wrap and place it in a warm, dark place to rise for about 8 hours or overnight.
When the dough has risen, turn it out onto a floured surface and work in the roasted apples and nuts by folding and kneading into the dough. This part can be tricky, but just keep folding the dough over on itself and the apples and walnuts will start to incorporate.
Grease a large stoneware baker, crock or Dutch oven. (I actually used the ceramic insert from my slow cooker and it worked well.) Shape the dough into a ball and place smooth side up in the oiled dish.
Cover, and let it rise for another 2 hours. (I know… all that waiting!! It's a labor of love for sure.)
When the bread is done rising, you can bake it directly in the vessel you've chosen, covered with a lid (make sure it's oven-safe), or you can place it on a floured baking stone or pan and bake it "freeform."
If you chose the later, brush it with some water before putting it in the oven.
Place it in a cold oven and then set the temperature to 425°F. Bake for 45-55 minutes or until the outside is brown and crisp and the bread sounds hollow when you tap it.
Tip: If you have a baking thermometer, you'll want the middle to register to 205 degrees. If not, you'll have to wing it.
If you used a lid for the baking vessel, remove the lid for the last 5-15 minutes of baking so the crust can brown.
Note: Since I baked mine "freeform", I had to place a sheet of foil on top of the bread in the last 20 minutes or so because it was getting very dark. Use your judgement when you make yours.
Remove the bread from oven and allow it to cool before slicing with a serrated knife.
A firm apple like a Granny Smith, Cortland, Braeburn or Honeycrisp holds up well to baking without becoming super mushy.
Yes, however, your bread may not rise as much and may have a less chewy texture.
Yeast can be tested by mixing it in a small bowl with warm water and a bit of sugar. If it is alive, it will become foamy in the first 5-10 minutes and will start to "bloom". If you are certain that your yeast is fresh, you may skip this step and add it in with the dry ingredients without testing it first.
Roasted Apple Bread
- 2 cups peeled, chopped apples like Granny Smith or Honeycrisp
- 1 teaspoon ground cinnamon
- 3 tablespoons sugar + 1 teaspoon, divided
- 3 ¼ cups bread flour see notes
- 1 cup white whole wheat flour see notes
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ¾ cups warm water
- 1 cup coarsely chopped toasted walnuts or pecans
- Preheat the oven to 425°F. Prepare a baking pan by lining with parchment paper.
- Place chopped apples on the pan and sprinkle with cinnamon and sugar. Bake for 10-12 minutes or until just starting to become tender. Remove from the oven, set aside or store until later.
Make Bread Dough
- In a large bowl or the bowl of a stand mixer, combine flours and salt.
- In a small bowl, stir yeast and 1 teaspoon sugar into warm water, and allow to sit for 5-10 minutes or until it starts to foam.
- Pour liquid into the dry mixture, and mix until the flour has all been absorbed and a sticky dough is formed. Cover the bowl with a sheet of plastic wrap and place it in a warm, dark place to rise for about 8 hours or overnight.
- When the dough has risen, turn it out onto a floured surface and work in the roasted apples and nuts, if using by folding and kneading into the dough.
- Grease a large stoneware baker, crock or Dutch oven. Shape the dough into a ball and place smooth side up in the oiled dish. Cover, and let it rise for another 2 hours.
- When the bread has risen, you may bake it directly in the crock or Dutch oven, covered, or you can transfer it to a baking stone or baking pan and bake "freeform".
- Place it in a cold oven and then set the temperature to 425°F. Bake for 45-55 minutes or until the outside is brown and crisp and the bread sounds hollow when you tap it. (If you have a baking thermometer, you'll want the middle to register to 205 degrees°F.)
- If you used a lid for the baking vessel, remove it for the last 5-15 minutes of baking so the crust can brown.
- Remove from oven and allow to cool before slicing with a serrated knife.
Ummm this bread sounds amazing. I haven't made bread in so long... might need to change that and make this bread asap!
Do it! Aside from taking a long time to rise, it's super simple and so yummy! Hope you give it a try! 🙂
Dessert for Two says
I totally approve of your blogging style. The world has too many bloggers who follow the rules. Just produce awesome content (like this fabulous bread!) and share whenever the heck you want. Cuz we need bread every day of the week! 🙂
@Dessert for Two - Aw, thanks lady! I figure if I'm having fun, then I'm doing something right! 🙂