Nutty Apple Bread with Honey Walnuts

This nutty apple bread is buttery and cake-like with plenty of apples and crunchy walnuts dotted throughout each slice. There’s so much flavor from the juicy apples and crunchy walnuts that you really don’t need a glaze or honey-candied walnuts. Still, if you want to try either, take the extra few minutes to drizzle and sprinkle to your heart’s content. This apple walnut bread pairs perfectly with a Temecula Valley late harvest wine for a delightful treat.

Ingredients

For the Bread:

• 1 1/2 cups (148 g) (3.5oz) walnuts
• 1 cup (150 g) all purpose flour
• ¾ cup (164 g) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅔ cup (175 ml) almond milk
• ½ teaspoon apple cider vinegar
• ⅓ cup (75 ml) olive oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups (199 g) grated apples
• ½ cup (103 g) chopped apples
• 1 cup (116 g) chopped walnuts

For the Glaze & Honey Walnuts:

• 1/2 cup (59 g) powdered sugar
• 1 tablespoon almond milk
• ½ cup (58 g) walnuts
• 1 tablespoon (29 g) honey

Instructions

• Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
• Place the 1 ½ cups walnuts in a food processor or high-speed blender and pulse until they are finely ground into a flour, but not so much they become a paste. Measure out 1 cup of the walnut flour.
• In a medium bowl, whisk together the walnut flour, all-purpose flour, brown sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
• In a separate medium bowl, whisk together almond milk, vinegar, olive oil, vanilla and eggs. Mix the wet ingredients into the dry and add the grated and chopped apples and the chopped walnuts. Stir until well combined and no dry spots remain. Batter will be thick.
• Pour batter into the prepared pan and smooth the top.
• Bake for 60-70 minutes or until a skewer inserted in the center comes out with a few moist crumbs. Let cool in the pan for 15 minutes then invert onto a cooling rack to cool completely.
• To make the glaze, whisk together the powdered sugar and the almond milk until smooth.
• To make the honey walnuts, combine walnuts and honey in a medium frying pan over medium heat. Caramelize, stirring frequently, until walnuts are completely coated in the honey, are fragrant and turning a toasty golden brown. Transfer to a parchment lined baking sheet and let cool.
• Once the cake is cooled, drizzle the top with the glaze and top with the honey walnuts.
• Slice and serve. Bread is great with a slather of butter and sliced apples.

Suggested Wines:

BOTTAIA ~ 2023 Late Harvest Vermentino – This wine captivates with reserve tasting notes of white flower, jasmine, apricot, and quince.

Europa Village ~ 2022 Late Harvest Chardonnay – Aromas of peach pie and candied orange bear witness to the ripeness of this delightful dessert wine.

Raul Ramirez Winery ~ 2020 Late Harvest Chardonnay – This wine has tropical fruit flavors and a creamy palate

Recipe and photo courtesy of the Wine Institute of California