Did you go a little overboard at the orchard? Is your fridge full of fall apples? This apple walnut date quick bread is simple and easy to make.
It comes together in about 15 minutes and will make your house smell like a late October afternoon hay ride. It might not even last as long as a typical hay ride. It’s that good.
Shredding the apples is a big time saver. To be honest, you don’t even really need to peel the apples either. Wash, shred, and let them soak with the sugar. The sweet shreds will be nicely distributed throughout the cooked bread. You no longer need to worry about all the chunks sinking to the bottom.
You can easily omit the walnuts and dates. Or add raisins and pecans. The apples sweetness is a good palette for experimenting with what’s left in the cupboard. I wouldn’t recommend olives however.
Make 2, freeze 1 to reheat in the depths of February.
Apple Walnut Date Quick Bread
Ingredients
- 2 peeled large baking (something firm and tart) apples (suggested varieties: Granny Smith, Pink Lady, Jonagold, or Honeycrisp apples)
- 1 c. sugar
- 1/4 c. vegetable oil
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 c. chopped toasted walnuts, optional
- 1/2 c. chopped dates
- 1 1/2 c. all-purpose flour
- 1/2 T. baking powder (1/2T = 1.5 tsp)
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 T. cinnamon
- ½ tsp. pumpkin pie spice mix (or nutmeg)
Instructions
- Preheat oven to 350° F. Grease and flour a 8" x 4" loaf pan.
- Using the large holes on a box grater, shred the peeled apples (do not use the core).
- In a large bowl, combine the shredded apples and sugar, and let sit for 15 minutes until sugar dissolves.
- Add oil, eggs, vanilla, walnuts to the sugar/apple mixture. Stir to incorporate.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and spice mix. Add the dates and stir.
- Add dry ingredients into the apple mixture. Stir until just combined. Pour into prepared loaf pan.
- Bake 55 minutes, or until golden and center tests done with a toothpick. Or 205 degrees F.
- Remove pan from oven and let cool on rack, in the pan for 10 minutes. Then turn bread out onto the rack to cool completely before slicing.
Notes
Walnuts and dates are optional. Bread is just as tasty with only shredded apples.
A parchment sling in the loaf pan will make getting the bread out even easier.
Bread can be easily frozen (once completely cooled) for up to six months.
Recipe can be doubled to make two loaves at once.
