Wild Rice Apple Bread
Elevate your baking game with this hearty and flavorful Wild Rice Apple Bread! Perfectly blending the nutty earthiness of cooked wild rice with the natural sweetness of diced Granny Smith apple, this recipe offers a unique twist on traditional quick bread. A touch of warm cinnamon and nutmeg spices up every bite, while a combination of all-purpose and whole wheat flours adds wholesome texture. Buttermilk ensures a tender crumb, and optional chopped walnuts or pecans add a delightful crunch. This easy-to-make loaf is ideal for breakfast, an afternoon snack, or even as a show-stopping holiday treat. Packed with rustic charm and satisfying flavors, Wild Rice Apple Bread is the perfect way to bring seasonal ingredients to your table!
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Recipe Information
Ingredients
- 1 cup Cooked wild rice
- 2 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 cup Unsalted butter, melted
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 Large eggs
- 0.75 cup Buttermilk (or milk with 1 teaspoon vinegar/lemon juice)
- 1 teaspoon Vanilla extract
- 1 medium Granny Smith apple, peeled and diced
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth.
Add the eggs, one at a time, to the butter and sugar mixture, whisking well after each addition.
Pour in the buttermilk and vanilla extract, and whisk until fully incorporated.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the cooked wild rice, diced apple, and chopped nuts (if using). Ensure they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 456.5 g | 166% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 167.3 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 449 mg | 35% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1645 mg | 35% | |
*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.
