Apple Walnut Bread Breadmaker
Indulge in the irresistible aroma and comforting flavors of homemade Apple Walnut Bread with the convenience of your breadmaker! This moist and tender quick bread combines sweet, juicy apples with crunchy walnuts, all perfectly spiced with cinnamon for a warmly fragrant treat. The recipe effortlessly layers simple pantry staples like all-purpose flour, sugars, and baking powder with wholesome ingredients like diced fresh apples and chopped walnuts, creating a deliciously textured loaf. With just 15 minutes of prep time and the breadmaker handling the rest, this delightful bread is perfect for breakfast, snacking, or even dessert. Serve it warm with a smear of butter or cream cheese for the ultimate cozy indulgence! Perfect for autumn or anytime you crave a homemade touch, this recipe is a breeze for both beginners and seasoned bakers.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 2 teaspoons Baking powder
- 2 large Eggs
- 0.75 cups Milk
- 0.25 cups Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1.5 cups Apples (peeled, cored, and diced)
- 0.5 cups Walnuts (chopped)
Instructions
Prepare your breadmaker by ensuring the kneading paddle is properly installed.
In a medium bowl, combine all-purpose flour, granulated sugar, brown sugar, salt, cinnamon, and baking powder. Mix well.
In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract.
Add the wet mixture into the breadmaker's pan followed by the dry ingredients, ensuring they are added in layers as per your breadmaker's instructions (typically wet ingredients first, then dry).
Evenly distribute the diced apples and chopped walnuts over the top of the dry ingredients in the breadmaker pan.
Place the pan into the breadmaker and select the 'Quick Bread' or 'Cake' setting. Adjust the crust color and loaf size if applicable to your machine. Close the lid.
Start the breadmaker and allow it to mix, knead, and bake according to the chosen program (approximately 3 hours total).
Once the cycle completes, carefully remove the bread pan using oven mitts as it will be hot.
Allow the bread to cool slightly in the pan for 10 minutes before removing and placing it on a wire rack to cool completely.
Slice and serve as is, or with a spread of butter or cream cheese for added indulgence. Store leftovers in an airtight container for up to three days.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 513.3 g | 187% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 213.1 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 504 mg | 39% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
