Apple Walnut Loaf
As the aroma of freshly baked apples and warm cinnamon fills the kitchen, there’s a sense of comfort and nostalgia that only a homemade loaf cake can bring. Today, we’re diving into a delightful Apple Walnut Loaf recipe, a perfect blend of moist apples, crunchy walnuts, and a hint of spices. This cake makes for a delicious treat any time of the day and adds a touch of rustic charm to your baking repertoire. Whether you’re enjoying it with a cup of coffee in the morning or as a sweet end to your evening, this wholesome loaf, made with a mix of all-purpose and whole wheat flour, will become a family favorite.
Ingredients
- ¾ cup vegetable oil
- ¼ cup applesauce
- 3 eggs
- 1 ¾ cups white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups peeled, cored, and shredded apples
- 1 cup chopped walnuts

Tools You’ll Need
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Loaf pan
- Cooling rack
Instructions
PREHEAT your oven to 300°F (150°C). Lightly grease two 9×5-inch loaf pans.
MIX vegetable oil, applesauce, eggs, white sugar, and vanilla extract in a large bowl until well combined.
SIFT together the all-purpose flour, whole wheat flour, ground cinnamon, baking soda, and salt in a separate bowl.
STIR the flour mixture into the wet ingredients, mixing just until combined.
FOLD in the shredded apples and chopped walnuts until evenly distributed throughout the batter.
POUR the batter into the prepared loaf pans, spreading it out evenly.
BAKE in the preheated oven for about 70 minutes, or until a knife inserted into the center of a loaf comes out clean.
COOL the loaves in the pans for about 10-15 minutes before removing them from the pans. Let them cool completely on a wire rack.
Betty’s Pro Tips
- An alternative to shredded apples is to chop or cube them. Ensure that the apples are finely chopped or cubed to allow even distribution throughout the batter.
- This cake keeps well wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months.