Walnut Apple Bread Recipes

WALNUT APPLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, milk, butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, combine apples and walnuts. Combine the sugar, flour and cinnamon; stir into apple mixture. Punch dough down. Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with apple mixture. Roll up jelly-roll style, starting with a long side. Cut in half. Pinch seams to seal and tuck ends under., Place loaves seam side down in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. With a sharp knife, make eight shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine glaze ingredients; drizzle over bread.

APPLE WALNUT BREAD

Steps:

• In a large bowl, combine oil, applesauce, eggs, sugar and vanilla.
• In a separate bowl, combine flour, cinnamon and baking soda.
• Gradually add dry ingredients to oil mixture.
• Stir in apples and nuts.
• Pour into loaf pans, bake at 325F for 1 hour and 10 minutes, or until a knife inserted in the center of loaf comes out clean.
• Cool 10 minutes before removing from pan.

APPLE WALNUT BREAD

Steps:

• In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixtures. Fold in apple and walnuts. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

APPLE WALNUT BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together oil, applesauce, eggs, sugar and vanilla extract. In a separate bowl, sift together flour cinnamon, baking soda and salt. Gradually stir flour mixture into wet ingredients, mixing just until combined. Fold in apples and walnuts. Pour batter into prepared pans.
• Bake in preheated oven for 70 minutes, until a knife inserted in the center of a loaf comes out clean.

WALNUT AND APPLE BREAD PUDDING

Steps:

• Coat the interior of the slow cooker insert with the butter.
• In a large mixing bowl, combine the bread, apples, cinnamon, walnuts, and raisins and mix them together as thoroughly as possible. (I use clean hands, the best mixing device I know of.) Place the bread and apple mixture in the slow cooker insert.
• In a blender, combine the milk, sugar, and eggs and blend thoroughly. Gently pour the liquid over the bread, using a spoon to press the bread down into the liquid.
• Cover and cook on low for about 3 hours, or until the liquid has been absorbed by the bread and a crust is beginning to form.
• Turn off the slow cooker and allow the pudding to settle for 15 to 20 minutes, then spoon individual portions into bowls and top each portion with a generous serving of whipped cream and a sprinkling of brown sugar.
• Tea or coffee are good choices here. If you can find one, a Canadian apple ice wine would be delightful.

ZUCCHINI APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
• Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

APPLE-WALNUT BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.