Thursday, April 15, 2010
I know what you're thinking. If it's healthy it can't be delicious.
Well, you're wrong! This bread is seriously addictive. For real. I promise.
The healthy and tasty ingredients include whole wheat flour, apples and walnuts. Not bad right? But then there's the secret ingredient. And I won't tell you because it's a secret. Just kidding. What makes this bread extra special is the buttermilk. It gives it a little twist and a richer flavor and something that I just can't put in words.
So, seriously, I don't know how to make you understand that you have to make this. You just have to because it's quick and easy and delicious. You don't even need a mixer, so come on. Make it. Pretty please.
The apples give this bread its incredible moistness and tenderness. The trick is to grate parte of the apples and chop the rest. The grated part gets mixed into the dough and makes it soft. The diced pieces are the surprise you find when you bite into it. And then the walnuts. Some in the mix, so you get a crunch in each bite. Some on top for a pretty and tasty crust.
The recipes is adapted from one of my favorite bloggers, Joy the Baker.
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup dark brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup buttermilk
1/3 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
3/4 cup coarsely chopped walnuts
Preheat the oven to 350 F
In a bowl, mix flours, cinnamon, sugar, baking soda and baking powder. In a separate bowl beat the eggs and stir in the buttermilk. Add the vanilla extract and the cooled butter. Mix well until the mixture looks homogeneous (the buttermilk is a little thick and you want to make sure everything's combined). Slowly, add the dry ingredients to the egg mixture. Fold in the grated and chopped apples and 1/2 cup of the walnuts. Don't overmix. Add the batter to a greased and floured loaf pan. Level it and spread the rest of the walnuts on top.
Bake for about 45 minutes or until a skewer comes out clean. Let it cool completely before slicing. This bread is so moist it can last OK up to a week. I'm sure it won't last that long though.