Walnut Apple Bread Recipe
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 3/4 cup sugar
- 1/2 cup warm 2% milk (110° to 115°)
- 1/4 cup reduced-fat butter, softened
- 2 Eggland's Best Eggs
- 1 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
- 2 cups chopped peeled apples
- 1/2 cup chopped walnuts
- 2/3 cup sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons reduced-fat butter, softened
- 1 cup confectioners' sugar
- 2 tablespoons apple cider or juice
- 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. Yield: 2 loaves (16 slices each).
Reviews for Walnut Apple Bread(4)
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Took it to our pot luck and didn't even come back with crumbs. I made the dough in my bread machine and I used pecans since I didn't have walnuts on hand. I bought a baby food jar of apple juice and I have 90% still left so I think I'd use milk or maybe rum :) next time for the glaze.
Made a special addition to Christmas breakfast. Made the dough up to adding it to the pan and froze for a few days ahead. Took it out of the freezer and let it thaw on the drive over to my mom's house. Kept in the refrigerator overnight and baked the next morning. Worked just fine! Also, I was hesitant to bake with reduced fat butter so I substituted half butter and half Smart Balance. A bit healthier and tasted just like Grandma used to make. Also substituted fat free milk for the cider in the icing, but that was mainly because that was all that was on hand at my mom's.
Good Bread. Mine did not rise in the amount of time specified. I needed to allow to rise longer. I made it into 3 smaller loaves.
This receipe is OUTSTANDING! I have friends saying they will pay me to make them a loaf. :-)
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