I’ve perfected this Apple Walnut Breakfast Loaf to combine the heartiness of whole grains with the natural sweetness of fresh apples. Drawing inspiration from traditional farmhouse baking and modern nutritional wisdom, this loaf delivers both comfort and sustained energy for your morning.
The Story Behind the Loaf
Breakfast loaves have been a staple of American kitchens since the early 20th century, when home bakers sought to create nutritious, portable breakfast options. I’ve updated this classic concept with whole grains and natural sweeteners to create a breakfast that’s both wholesome and satisfying.
Why This Recipe Works
This breakfast loaf stands out because it uses whole food ingredients and natural sweeteners while maintaining a perfectly moist, tender crumb. The combination of fresh apples and applesauce ensures the loaf stays fresh longer while reducing the need for added fats.
Ingredients
Dry Ingredients
- 1 cup (120g) whole wheat flour
- ½ cup (50g) rolled oats
- ½ cup (55g) chopped walnuts
- 1 teaspoon (4g) baking powder
- ½ teaspoon (1.3g) ground cinnamon
- ¼ teaspoon (1.25g) salt
Wet Ingredients
- 1 large apple (about 200g), peeled and diced
- ½ cup (120g) unsweetened applesauce
- ¼ cup (60ml) maple syrup or honey
- 2 large eggs (100g)
- 1 teaspoon (5ml) vanilla extract
Detailed Instructions
- Preparation Phase
- Preheat oven to 350°F (175°C)
- Grease a 9×5 inch loaf pan
- Line with parchment paper, leaving overhang for easy removal
- Toast walnuts if desired for enhanced flavor
- Apple Preparation
- Peel and core the apple
- Dice into small, uniform pieces (about ¼ inch)
- Toss with a splash of lemon juice to prevent browning
- Mixing Dry Ingredients
- In a large bowl, whisk together whole wheat flour, oats, baking powder, cinnamon, and salt
- Ensure even distribution of leavening agents and spices
- Combining Wet Ingredients
- In a separate bowl, whisk eggs until light
- Add applesauce, maple syrup, and vanilla
- Mix until well combined
- Creating the Batter
- Make a well in the center of dry ingredients
- Gradually pour in wet ingredients
- Fold gently until just combined
- Carefully fold in diced apple and walnuts
- Baking Process
- Pour batter into prepared loaf pan
- Smooth top with spatula
- Optional: sprinkle additional oats and walnuts on top
- Bake 40-45 minutes until golden brown
- Test with toothpick for doneness
Pro Tips for Perfect Results
- Use fresh, crisp apples like Honeycrisp or Granny Smith
- Don’t overmix the batter to ensure tender crumb
- Rotate pan halfway through baking for even browning
- Cool completely before slicing
Nutrition Information
Per slice (based on 12 slices):
- Calories: 165
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 31mg
- Sodium: 95mg
- Total Carbohydrates: 23g
- Dietary Fiber: 3g
- Sugar: 9g
- Protein: 5g
Time Requirements
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Storage Guidelines
- Room Temperature: 3 days wrapped well
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (slice before freezing)
Variations and Substitutions
- Replace walnuts with pecans or almonds
- Add ½ cup raisins or cranberries
- Use pear instead of apple
- Add 1 teaspoon of ginger for extra warmth
- Substitute maple syrup with honey
Serving Suggestions
- Serve warm with a pat of butter
- Toast slices lightly
- Spread with almond butter
- Pair with Greek yogurt
- Perfect alongside morning coffee or tea
This Apple Walnut Breakfast Loaf represents the perfect balance of nutrition and taste. It’s ideal for meal prep, busy mornings, or as a wholesome snack. The natural sweetness from fresh apples and maple syrup, combined with the heartiness of whole wheat flour and the crunch of walnuts, creates a satisfying breakfast that will fuel your day.
