Apple Walnut Bread [Sprouted Wheat]

Apple Walnut Bread [Sprouted Wheat]

In our front yard is a commingled grouping of crab apple trees boasting fragrant pink and white blossoms each spring, which in turn feeds wildlife (and not so wild neighbors) in the fall. One side of the grouping is a Japanese Crabapple (pink blossoms) with small, dark red berry-shaped sour fruit, unfit for anything put sugared-up jams. The other side is more like the European Wild Crab Apple (white blossoms) with small 2 inch green and light red apples, which is a tart-sweet apple suitable for many recipes, yet somewhat tedious to prepare because of its size.

It is embarrassing to admit, but I’ve passed by this tree living life with little notice of potential fruit pies, apple crisp, and spice breads hanging on its branches, happy to let others enjoy the harvest each year. In recent months I’ve been in a use-what-you’ve-got mode reworking recipes for the few vegetables and herbs in my garden and inspired by the foraging trends I have followed in the blogoshere. Admittedly, picking low hanging fruit in your own yard is hardly foraging, but it does feel good to get out of consumer mode in some small way and use something I already have.

It turned out to be a worthwhile morning picking more than a bushel basket of apples that have become apple crisp, school lunch snacks, pies, salads, and this tasty Apple Walnut Bread. I took inspiration from a zucchini bread recipe and reworked it with apples, sprouted wheat flour, and coconut sugar, similar to the Pumpkin Pie Spice Muffins from last week. Due to the size of these apples, I decided there would be no laborious peeling involved, just coring and grating. Of course, you could puree the apples in a food processor, but I wanted juicy bits of apple in every bite.

Sweet-tart apples and walnuts are a classic combo against a backdrop of cinnamon, clove, and nutmeg—the extra apple slices and streusel topping add a wonderfully crisp and chewy texture. For an extra treat, mix in a little cinnamon and honey into sweet cream butter for a heavenly finish. As it turns out there are plenty of apples to still feed the wildlife and share with neighbors, though now, each spring as the flowers open I’ll be thinking about the Apple Walnut Bread those blossoms will eventually become.

Apple Walnut Bread [Sprouted Wheat]
Serves / Yields: 1 loaf
For the Bread:
  • 1½ cups apple -- shredded and packed
  • 1 cup coconut palm sugar
  • ⅓ cup coconut oil -- melted
  • 2 whole eggs
  • ⅓ cup buttermilk
  • 2 teaspoons vanilla
  • 1¾ cups sprouted wheat flour
  • ½ cup walnuts -- coarsely chopped
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon clove
  • ¼ teaspoon nutmeg
Optional Topping:
  • 1 small apple -- cored and sliced thin
  • 1 teaspoon sprouted whole wheat flour
  • ⅛ cup oats
  • 2 teaspoons coconut palm sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter -- softened
  1. Preheat oven to 350°. Line the bottom of an 8" or 9" loaf pan with parchment paper. Optional: Prepare topping by combining the flour, oats, sugar, and cinnamon in a small bowl. Then work the butter into the dry ingredients with your fingers until evenly mixed and a crumbly consistency in reached. Set aside until ready to use.
  2. In a large mixing bowl, stir apple, sugar, coconut oil, eggs, buttermilk and vanilla until well blended. In a separate bowl, mix remaining dry ingredients until thoroughly blended.
  3. Add dry ingredients to the wet mixture and stir until well incorporated. Pour into prepared loaf pan; top with sliced apples in a pattern around the edge of the loaf and sprinkle with streusel topping.
  4. Bake for 50-60 minutes, or when a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then run a sharp knife around the edge of the pan to release the sides. Gently turn over onto a wire rack and roll upright--this can be a little tricky--replace any lost streusel topping and cool completely on the wire rack before slicing.


Apple Walnut Bread [Sprouted Wheat] – Served and ready to eat!

Shared on the following Blog Hops:
Hearth & Soul Hop
Real Food Forager Fat Tuesday

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26 Responses to Apple Walnut Bread [Sprouted Wheat]

  1. Jessica October 10, 2012 at 3:16 pm #

    Pics of food here are beautiful, good post!

    • Judy October 13, 2012 at 9:56 am #

      Thanks, Jessica, I appreciate you saying so. :)

  2. kitchenriffs October 10, 2012 at 4:08 pm #

    I love apples and walnuts combined, and this bread looks outstanding. Such a great topping! Really first-class recipe – thanks so much.
    kitchenriffs recently posted..Pasta alla NormaMy Profile

    • Judy October 13, 2012 at 10:00 am #

      Thanks for your kind comment, the topping really does make it special. :)

  3. Maureen | Orgasmic Chef October 11, 2012 at 1:36 am #

    This bread has all the bits I love – looks brilliant!
    Maureen | Orgasmic Chef recently posted..Pavlova: Australia’s contribution to orgasmic food. Or possibly, New Zealand’sMy Profile

    • Judy October 13, 2012 at 10:02 am #

      Thanks Maureen, it is best shared with friends. :)

  4. Barbara Bamber | justasmidgen October 11, 2012 at 8:04 am #

    I cant believe the size and color of those apples! I’d be pulling them off the tree to snack on as I go by each day. Excellent recipe you’ve created.. It really showcases the beautiful apples the way you’ve arranged them around the top.xx Smidge
    Barbara Bamber | justasmidgen recently posted..An Autumn Tumble of Words and RecipesMy Profile

    • Judy October 13, 2012 at 10:04 am #

      Barb, the apples look bigger in the photo than they really are, though this year I DID snatch more than one off the tree on my way to the mail box. :) Thank you for your sweet comment. :)

  5. Jed Gray (sportsglutton) October 11, 2012 at 2:16 pm #

    As usual, I’ve passed this along to the bread maker in the family, but we might have to make a second apple picking trip because I’ve used all our apples for a whiskey concoction I’m trying. :-)
    Jed Gray (sportsglutton) recently posted..Linguini with White Clam SauceMy Profile

    • Judy October 13, 2012 at 10:06 am #

      Hmm, a whiskey concoction you say … I’ll look forward to that post, Jed, sounds interesting.

  6. Kelly @ Inspired Edibles October 11, 2012 at 6:41 pm #

    Judy, your photos are simply stunning and your apple walnut loaf is a work of art! Did you sprout your own wheat for this loaf? Lovely food styling as well; so nicely presented.
    Kelly @ Inspired Edibles recently posted..Chocolate Avocado Pudding with Coconut MilkMy Profile

    • Judy October 13, 2012 at 10:09 am #

      Hi Kelly! No, I didn’t sprout the wheat this time, I purchased it on-line from here: They produce a nice product. I have also found sprouted wheat flour at Whole Foods as well.
      Thank you for your kind encouragement and compliment on the photos–certainly the harder part of what I try to do here (doesn’t come naturally). :)

  7. mjskit October 12, 2012 at 1:59 pm #

    What a great idea to convert a zucchini bread recipe to an apple bread! Your topping is beautiful and just drives in the point that this bread is DELICIOUS! :)
    mjskit recently posted..Pear Apple Cobbler – A Twist on an Old FavoriteMy Profile

    • Judy October 13, 2012 at 10:10 am #

      Thanks MJ, it was delicious and the topping really did make it special. :)

  8. Wonderwoman October 13, 2012 at 6:22 pm #

    Love the idea of using what you have and making it work! Thanks for a great recipe!

    • Judy October 14, 2012 at 7:53 am #

      And thank you for commenting, it was nice discovering your blog this week. Look forward to seeing more of it. :)

  9. savorysaltysweet October 14, 2012 at 10:45 pm #

    How gorgeous! We are swimming in apples over here. This looks like a perfect way to use some of them.

    • Judy October 15, 2012 at 7:47 am #

      Oh, it is good to be swimming in a new apple crop–can’t wait to see what you make with them!

  10. Raymund October 15, 2012 at 1:00 am #

    Wow that first photo is amazing!
    Raymund recently posted..Pho GaMy Profile

    • Judy October 15, 2012 at 7:46 am #

      Aw, thanks for the encouragement Raymund, that means a lot coming from you. :)

  11. Hotly Spiced October 16, 2012 at 5:39 am #

    That’s a very beautiful bread you have there. I love the look of crab apples. They are so beautiful hanging from the tree but when you go to eat them, they are tart! Great to cook with though xx
    Hotly Spiced recently posted..Mumford and SonsMy Profile

    • Judy October 17, 2012 at 8:31 am #

      Hi Charlie, yes they are more tart than sweet, but I did enjoy eating several out of hand this year.

  12. mjskit October 16, 2012 at 9:51 am #

    What a beautiful bread! I love a good apple bread and I bet, with the sprouted wheat that the texture of this one is fabulous!
    mjskit recently posted..Black Bean and Shiitake Enchiladas and GiveawayMy Profile

    • Judy October 17, 2012 at 8:31 am #

      It was, thanks MJ. :)

  13. Linda October 16, 2012 at 8:02 pm #

    I’ve read about your using the sprouted wheat flour before and really need to look into that. This looks so good, cake like as we’ll. I’m jealous over your backyard apple tree! Picking apples was my favorite thing to do in Ohio and am happy to be in an area with apple orchards again.

    • Judy October 17, 2012 at 8:33 am #

      A new crop of apples is hard to beat, there’s just something about knowing they just came off the tree. :)

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