Recipe | Apple & walnut loaf

This tender loaf brings together a beautiful combination of fragrant spices with fresh apple and crunchy walnuts. Loaves are a lovely alternative to muffins and cakes, and they’re always so easy to make.

Serves: 8-10

Prep time: 20 minutes + cooking

Cook time: 50-60 minutes

Ingredients

2 teaspoons lemon juice or white vinegar

Just under 2/3 cup (165 ml) milk

60 g butter, at room temperature

¾ packed cup (150 g) brown sugar

1 egg

1 teaspoon vanilla essence 

1½ cups (225 g) plain white flour

1¼ teaspoons baking soda

½ teaspoon baking powder 

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

2 medium apples (360 g), peeled and cut into 1 cm dice

½ cup (50 g) walnuts, diced

Topping

½ cup (50 g) walnuts, halved

15 g butter, melted

1 tablespoon white sugar 

½ teaspoon cinnamon

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Method

Preheat the oven to 180°C. Grease a 22 x 12 cm loaf tin and line it with baking paper, leaving overhang on two sides for easy removal. 

To make buttermilk, place the lemon juice or vinegar in a measuring jug and top up to 2/3 cup (165 ml) with milk. Stir and set aside.

In a stand mixer with a paddle attachment, beat the butter and sugar for about 4 minutes until pale and creamy. Add the egg and vanilla and beat for a further minute.

In a bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. 

Add the flour mixture to the butter mixture, mixing briefly until only just combined.

With the mixer on low speed, slowly pour in the buttermilk down the side of the bowl and mix through until fully incorporated, being careful not to over-mix. Fold in the apples and walnuts.

Spoon the batter into the prepared loaf tin and smooth the top.

To make the topping, place the walnuts in a small bowl, add the butter, sugar and cinnamon and stir until well coated. Press the coated walnuts evenly over the top of the batter.

Bake for 50–60 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. 

Allow the loaf to cool in the tin for 10 minutes, then use the baking paper to lift it out of the tin and transfer it to a wire rack.

Serve warm or cold, plain or with butter. Store the cooled loaf in an airtight container for up to 4 days.

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