📋 Apple Walnut Bread (with Brown Butter Glaze) Recipe

5 from 4 votes

📋 Apple Walnut Bread (with Brown Butter Glaze) Recipe

Celebrate the flavors of fall with this Apple Walnut Bread (with Brown Butter Glaze)! This apple bread is a healthy, moist and delicious loaf with walnuts, cinnamon, coconut and prunes. It makes a great snack, dessert (it's like an apple loaf cake) is perfect for packing along in the lunch bag and even enjoying as a breakfast loaf!

Course Breakfast, Dessert, Snack

Cuisine American, North American

Keyword apple, bread, brown butter, loaf, walnut

Special Diet Vegetarian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 406kcal

Author Terri Gilson

Equipment

Ingredients

Loaf:

1 cup oats * quick rolled oats
1 ¼ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup packed brown sugar
2 fresh apples, Gala or Ambrosia peeled, cored and finely chopped
½ cup vanilla greek yogurt- low-fat
½ cup pitted prunes
2 tablespoon water
2 tablespoon vegetable oil
1 egg
1 teaspoon vanilla
1 teaspoon Cinnamon
½ cup light coconut milk
¼ cup fine shredded sweetened coconut
½ cup chopped walnuts+ 2 tbsp

Brown butter glaze:

3 tablespoon brown butter
1.5 tablespoon whipping cream (heavy cream)
1.5 tablespoon light cream cheese, softened room temperature
½ cup powdered sugar

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F/175 degrees C. Spray a 9X5 loaf pan with non-stick cooking spray
In a large bowl, combine flour, oats, baking soda, cinnamon, brown sugar, and baking powder and coconut. Set aside.
In a separate medium bowl beat egg with an electric mixer till fluffy, beat in oil. Mix in yogurt, and vanilla. Stir in chopped apple chunks.
Purée prunes with water.
Add to mixture with apple, then add in coconut milk.
Add dry ingredients to wet ingredients and stir until combined. Add in chopped walnuts.
Pour batter into prepared pan and sprinkle top with remaining 2 tablespoon walnuts.
Place in center of the oven and bake for 50 -60 minutes or until a cake tester or toothpick inserted comes out clean. Let cool in pan 5 minutes, then move onto a wire rack to continue cooling for 15 minutes.

Glaze

Meanwhile, brown butter (see VIDEO in NOTES) and set aside.
In a large bowl, whisk together whipping cream, and cream cheese and then add powdered sugar. Whisk until smooth.
Whisk in brown butter until smooth.
Pour glaze over the top of the loaf.
Refrigerate for 15 minutes.

Notes

NOTES: If you've never made brown butter, here is a video showing How to make brown butter

Expert Recipe Tips:

- Brown the butter carefully: When making brown butter, watch it closely. It can go from perfectly nutty to burnt very quickly. As soon as it smells nutty and turns golden brown, remove it from the heat.

- Don’t overmix the batter: Stir just until the dry ingredients are incorporated. Overmixing can make the loaf dense instead of soft and tender.

- Don't slice the loaf until you are ready to serve. Cut the apple bread as you need it, as slicing it dries it out more quickly. If you slice it before storing it, make sure to cover the exposed pieces with plastic wrap.

- Finely chop the apples: Smaller pieces blend into the bread better, helping to keep it moist and preventing large wet pockets.

- Toast the walnuts first: Lightly toasting walnuts before folding them into the batter deepens their flavor and adds extra crunch.

- Cover with foil if needed: If the top starts browning too quickly while baking, tent the loaf loosely with foil to prevent burning.

- Cool completely before glazing: Let the loaf cool fully before pouring on the glaze, otherwise the glaze may melt and slide off.

- Check doneness in the center: Insert a toothpick in the middle of the loaf—if it comes out clean or with just a few crumbs, it’s ready.
- Slice only when serving: To keep the loaf moist, avoid pre-slicing. Instead, cut slices as you serve them.

Storage:

Fridge: This apple nut bread can be stored in a sealed container or freezer Ziplock bag for up to 3 days in the fridge.

Freezer: This recipe freezes well for up to 3 months. You can leave it in the loaf pan to freeze, if you prefer (I do this sometimes). Simply cover the loaf with Glad Press n' Seal (affiliate link) and slide the entire loaf into an extra large Ziplock freezer bag. Or you can use a loaf pan that comes with a lid (see equipment above). I would still put that into a Ziplock bag, just to ensure it stays as fresh as possible.

Nutrition