Recipe: Apple-Walnut Quick Bread

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I’ve made quick breads in so many variations: mostly banana, but also blueberry and cherry oat. This time, armed with two bags of apples from our annual visit to an upstate orchard, I decided on apple-walnut bread with a coffee cake streusel topping; I used Ovenly’s salted apple bread recipe as a guide, with several tweaks to make it a little sweeter, softer, and nuttier. As a bonus, this recipe makes a ton of extra streusel, and you can store the leftovers in the freezer to use in other baking projects.

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Ingredients for streusel
-1 cup all-purpose flour
-3 Tbsp. sugar
-2 Tbsp. packed light brown sugar
-2 tsp. cinnamon
-4 Tbsp. unsalted butter (melted)

Ingredients for bread
-1/2  cup unsalted butter (melted) plus extra (softened) for greasing the loaf pan
-3/4 cup plus 1 Tbsp. whole milk
-1/2 cup sugar
-1/4 cup light brown sugar
-2 large eggs, at room temperature
-1/4 cup maple syrup
-1/4 cup canola oil
-1/2 tsp. vanilla extract
-2 cups all-purpose flour
-1/2 cup whole wheat pastry flour
-1 cup rolled oats
-1 Tbsp. cinnamon
-1 tsp. baking soda
-1 tsp. baking powder
-1 tsp. salt
-1/2 tsp. allspice
-1/4 tsp. cloves
-1/4 tsp. nutmeg
-1 cup chopped walnuts
-1.5 cups peeled, cored, and cubed apples
-Streusel topping

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Preparation

  1. Prepare streusel: In a medium bowl, whisk together flour, both sugars, and cinnamon. Add the melted butter and use your hands to mix until clumps begin to form. Set aside.
  2. Preheat the oven to 375 degrees. Grease a 9″ x 5″ loaf pan with softened butter.
  3. In a large bowl, whisk together milk, sugar, eggs, maple syrup, oil, vanilla extract, and melted butter until well blended.
  4. In a separate large bowl, combine both flours, oats, cinnamon, baking soda, baking powder, salt, allspice, cloves, and nutmeg.
  5. Using a spatula, add the dry ingredients to the wet ones until just combined. Fold in walnuts and apples until evenly distributed through the batter.
  6. Pour the batter into the prepared pan and top with streusel. (Any leftover streusel can be stored in the freezer for up to one month.)
  7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
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