Fresh Apple Walnut Bread Recipes

Steps:

• Preheat oven to 350°. Line 2 greased 8x4-in. loaf pans with parchment; grease paper., Whisk together first 6 ingredients. In another bowl, whisk together eggs, oil and vanilla; add to flour mixture, stirring just until moistened (batter will be thick). Fold in apples and walnuts. , Transfer to prepared pans. Bake until a toothpick inserted in each center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool.Freeze option: Securely wrap cooled loaves in plastic and foil, then freeze. To use, thaw at room temperature.

Steps:

• In a large bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in apple and nuts. , Pour into a greased and floured 9x5-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely.

Steps:

• 1. Make sure the apples are diced and set aside and the nuts are toasted and cooling.
• 2. Heat the 1 cup of milk mixed with the 1 cup of water until just warm, not hot or it will kill the yeast. Add the brown sugar and yeast. Pour this into a large mixing bowl or a standing mixer bowl.
• 3. Add the eggs, apples, nuts and 2 cups of flour. Blend together. Now add the salt. Don't forget the salt! This goes for any breads you make.
• 4. Now continue adding flour until it makes a soft dough. You can use the dough hook of your mixer to do the kneading for you, or you can do it by hand. Add flour if it is too sticky, but please keep in mind, the apples are moist. You could spend forever adding flour and the apples would keep adding moisture. So not too heavy on the flour. But you don't want it too sticky. Just tacky.
• 5. Cover it with plastic and let it rise. Depending on your weather this may take an hour to 2 hours to double in size.
• 6. Cut the dough in half. Now cut each half into thirds. Roll each third out like a snake, but not too long. Just a garter snake. Then braid them together to make 2 loaves. Tuck the ends in and lay them in an oiled bread pan, 9 x 5. Cover again with plastic and let rise about an hour, until peeking over the edge of the pan. Before baking, remove any large apple bits sticking out on top. Gently pick them off or they will burn during baking.
• 7. Preheat oven to 375 degrees. Brush an egg wash over the loaf and sprinkle with cinnamon sugar. Make your own blend or use a store bought.
• 8. Bake about 20 minutes, then lower the temperature to 350 and let it finish baking, about another 15-20 minutes.The loaves needs to reach 180-190 degrees inside. If they get too dark on the outside, just tent some aluminum foil over the top until it reaches proper temperature.
• 9. Let cool for the most part before cutting. I like to freeze one loaf and eat one up now. It will be my morning toast. French toast. Bread pudding. Oh, and you can add raisins or cranberries too if you want.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, use an additional 1/4 cup cider), beginning and ending with flour. Add vanilla, and fold in apples. Pour mixture into pan, and top with oatmeal-walnut crumble.
• Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up. Drizzle with caramel sauce just before serving.

Steps:

• Preheat the oven to 350°F In a small bowl, sift together flour, baking powder, baking soda, cardamom, and salt. Set aside.
• In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating until smooth.
• Fold dry ingredients and sour cream alternately into the creamed mixture until just combined. Don't over mix! The batter should be a little thick and lumpy. Fold in apple and walnuts and spread into a greased and floured 9x5x3-inch loaf pan and smooth out the top.
• Bake for 1 hour at 350°F or until a toothpick inserted in the center comes out clean. Let cool upright in the pan for 10 minutes, then turn out on a wire rack and cool. Wrap tightly in foil and store at room temperature overnight.
• Serve either plain or with cream cheese. Enjoy!
• Makes 1 loaf.