APPLE WALNUT BANANA BREAD Recipe!
This Apple Walnut Banana Bread is amazing!
Let me know if you try it!
Click here for the list of ingredients:
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APPLE & WALNUT PULL APART LOAF RECIPE | It's Fall Y'all Bake with Me Easy Dessert
APPLE & WALNUT PULL APART LOAF RECIPE | It's Fall Y'all Bake with Me Easy Dessert
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The BEST EVER Apple Walnut Loaf Cake Recipe
This easy and delicious apple, walnut & coffee loaf cake is the perfect treat for afternoon tea. It is not too sweet and the apples make it a beautifully moist cake. It is so easy to make you just mix all the ingredients into one pot and you can pop it into the oven.
[turn on CC/subtitles for instructions]
Preheat Oven to 160°C, Bake for 40 minutes
Apple Walnut Cake Recipe
75g Butter
125ml (1/2 cup) milk
1 tbsp instant coffee granules
110 grams (1/2 cup) soft brown sugar
35 grams (1/2 cup) roasted walnuts
1 egg
2 small Apples or 1 medium apple
150 grams (1 cup) self-raising flour
1/4 tsp Salt
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Timestamps
0:00 - Intro
TIP #1
I would recommend not grating the apples as it will cause a lot of liquid to come out and loosen the batter too much. If using a grater make sure to use it on the largest hole size and squeeze the excess juice out.
TIP#2
If you don't have apples you could also substitute this out for pears in a similar quantity. Note that cooking times may vary though.
TIP #3
Instead of melting the butter, milk and coffee on the stove top you can also use a heat proof bowl and place it into the microwave. I would microwave for 30 seconds at a time while mixing in between until the butter is fully melted.
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Apple Loaf Cake । Apple cinnamon loaf cake । By The Orange Carrot
If you love a basic recipe that comes out perfect every time, this one is it. One bowl, simple ingredients for the most delicious apple loaf cake. Bake one up soon, you’re sure to enjoy!
This is one of those cakes that you will want to make over and over again.
A simple recipe that’s a staple around my house.
We all love the aroma while this is baking. The whole house smells divine.
Best is yet to come when you get to take your first bite of this super easy fresh apple loaf cake. It’s a winner!
Prep Time: 20
Cook Time: 60
Total Time: 1 hour 20 minutes
Yield: 10 slices
Category: Cakes
Method: Baking
Cuisine: International
Ingredients
For the cake:
1 cup (130g) all-purpose flour
1/2 cup sugar powder
1/4 cup yoghurt
1/4 cup milk
1/8 teaspoon baking soda
1/8 teaspoon salt
1 Teaspoon baking powder
1/4 cup butter
1 teaspoon vanilla extract or paste
1 Teaspoon honey
2 apples peeled and chopped
1/2 cup brown sugar
1 Tablespoon cinnamon powder
For the glaze:
1/2 cup (150g) powdered sugar
1 tablespoon milk
Instructions
For the cake:
Preheat the oven to 350ºF / 180ºC.
Line a 3x8-inch (20x7cm) loaf cake pan. Add a strip of parchment paper in the bottom and up the two narrow sides (for easier unmolding).
Have the apples grated or chopped. add into brown sugar and cinnamon mix in a large bowl It will begin to release liquid, that is fine.
In a large bowl mix flours, sugar, baking soda, baking powder and salt (sift it to avoid little lumps)
set aside.
Mix all wet ingredients in a large bowl and add in the dry ingredients fold gently until you have a smooth mixture.
Spoon half of the batter into the prepared loaf pan. Spoon half the apples mix on it.
Spoon remaining batter & top with remaining apples mix.
Bake for 50 minutes to 170° C, or until a toothpick comes out dry. Let cool completely on a wire rack.
Keep well wrapped for no more than 1 day at room temperature and in the fridge a few more days. It can be frozen, well wrapped in film and aluminum foil, before glazing.
For the glaze:
Mix both ingredients until you have a creamy mixture. If it’s too dry add more milk, a teaspoon at a time.
You can make it as thick or thin as you want to, adding more or less liquid (juice).
Glaze the cold cake and let it drip down the sides
The glaze here is one of my favorites because it's super versatile - you can use any liquid, even olive oil - easy and fast.
It is a must in my opinion, with that extra sweet sensation that makes you want to eat the crunchy glazed top and leave the rest of the cake behind.
Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook & Instagram
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Apple Raisin Walnut Bread
Fall is here and apples are in harvest. What a great time to make some Apple Raisin Walnut Bread. Made with Granny Smith apples ( or any apple your wish), raisins, toasted walnuts and spices, this bread is sure to be a crowd pleaser at your next breakfast, brunch other event. I particularly relish the idea of enjoying a slice with some apple butter (see recipe below) while drinking a cup of tea. I encourage you to head to the kitchen and make this delicious and flavorful bread for your friends/guest and family.
Here are the recipes:
354g/ 2 large Granny Smith apples (peeled, cored, shredded)
56g/ 4 tbsp. unsalted butter
75g/ 1/3 cup vegetable oil
128g/ 1 cup granulated sugar
97g/ ½ cup brown sugar
2g/ 1/2 tsp ground nutmeg
4g/ 1 tsp cinnamon
114g/ 2 large eggs
4g/ 1 tsp apple extract
2g/ ½ tsp vanilla
208g/ 1 2/3 cup all-purpose flour
4g/ 1 tsp baking powder
2g/ ½ tsp baking soda
2g/ 1/2 tsp salt
64g/ ½ cup sour cream
77g/ 2/3 cup toasted walnuts (chopped)
96g/ 2/3 cup raisins
62g/ ¼ cup lemon juice (apples)
Preheat oven to 325F/162C
In a separate bowl, peel, and shred apples, add lemon juice cover and set aside.
In a large bowl cream butter, oil, and sugars.
Add eggs, apple extract and vanilla then combine.
In a separate bowl combine flour, baking soda and salt and spices then set aside.
Add dry to wet ingredients and combine.
Fold in apples and sour cream.
Fold in walnuts and raisins.
Transfer batter to a load pan of your choice.
Spray pans with non-stick spray or grease with butter.
Bake 325F/162C degrees for 60-70 minutes until toothpick comes out smooth.
Serve with apple butter or any other jam/jelly you wish.
Apple Butter recipe:
543g/ 3 large Granny Smith apples (peeled and cubed)
97g/ ½ cup brown sugar
4g/ 1 tsp allspice
4g/ 1 tsp cinnamon
2g/ ½ tsp sea salt
118ml / ½ cup water
14g/ 1 tbsp lemon juice or a pinch of lemon zest.
In a saucepan, over medium heat, add all ingredients and combine.
Reduce heat to low and cook for 2 hours or until apples have softened.
Turn heat OFF and blend apples using a blender.
Cover and allow apple butter to completely cool.
Transfer to a container(s) of your choice with lid(s).
Ensure apple butter is cool before transferring to a storage container of your choice.
Refrigerate until ready to use.
I keep my apple butter in the refrigerator for two weeks.
NOTE: Feel free to purchase your apple butter from a grocery store.