Tag: Walnut

GLAZED APPLE WALNUT BREAD – Butter with a Side of Bread by Gordon Ramsay

Apple walnut bread is a sweet apple bread recipe with walnuts! Perfect apple quick bread recipe with a light glaze that everyone loves!

Apple walnut bread is a sweet quick bread recipe that you are going to love. It’s very moist and versatile so feel free to adapt it over time and make a few changes here and there to get it to fit your own tastebuds.

Walnut Bread Tip

Lining your bread pans with parchment paper will really help to keep the bread stay together when you go to pull your loaf out of the pan. Don’t you hate when you go to remove a quick bread from the loaf pan only to have the bottom part break into sections and leave your hard work ruined?

Sure it tastes great, but now you cant stick it in the toaster or make matching slices. Parchment paper is the key to a successful bread loaf bottom! Grease and flour work well too, but they require more effort and I like things simple and easy.

What Type of Apples Should I Use?

I like to use Pink Ladies but you can use any tart apple for a nice contrast to the sweetness in the bread. Good baking apples like Granny Smith apples are able to withstand the baking process without becoming too mushy or grainy like a softer apple variety.

Can You Make Mini Apple Bread Loaves?

This recipe makes 1 large loaf of bread and 1 mini loaf, but it can be adapted to make 3 smaller mini loaf versions as well. Make the recipe as directed and then divide the batter into 3 prepared mini loaf pans. You’ll need to adjust the cooking time so after 35 minutes start checking it with a toothpick every 5 minutes to make sure that they don’t become overbaked or burnt.

Apple Bread Ingredients

-1 cup Smooth Unsweetened Applesauce

-1/2 cup Sugar plus 1 tbsp for sprinkling

-1/2 cup Packed Light Brown Sugar

-2 large Eggs

-1/4 cup Canola or Vegetable Oil

-1/4 cup Plain (or Vanilla) Yogurt

-1 tsp Vanilla Extract

-2 cups Flour

-1 tsp Baking Powder

-1/2 tsp Baking Soda

-3/4 tsp Salt

-1/2 tsp Cinnamon

-1/8 tsp Nutmeg

-1 cup Apple, peeled, cored, and finely diced

-1/2 cup Chopped Walnuts

How to Make Double Apple Walnut Bread

Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350° degrees F.

In a large mixing bowl, combine the applesauce, sugar, brown sugar, eggs, oil, yogurt, and vanilla extract in. Whisk well to blend everything together.

In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of the dry ingredients with a wooden spoon and then pour in the applesauce mixture. Stir just enough to combine, but do not overmix. Fold in the apples and walnuts.

Scrape the batter into the prepared pan and smooth the top with a spoon. Evenly sprinkle one tablespoon of sugar over the top. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 50 to 55 minutes.

Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.

AVOID SUNKEN BREAD

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

Double Apple Walnut Bread

Apple walnut bread is a sweet apple bread recipe with walnuts! Perfect apple quick bread recipe with a light glaze that everyone loves!

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Course: bread, Breakfast, Snack/ Dessert

Cuisine: American

Keyword: Apple Walnut Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 16

Calories: 185kcal

Ingredients

1 cup Unsweetened Applesauce
1/2 cup Granulated Sugar plus 1 tbsp for sprinkling
1/2 cup Brown Sugar packed
2 large Eggs
1/4 cup Canola Oil
1/4 cup Plain (or Vanilla) Yogurt
1 tsp Vanilla Extract
2 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1 cup Apple, peeled, cored, and finely diced
1/2 cup Chopped Walnuts

Instructions

Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Also grease a mini loaf pan. Heat the oven to 350°F.
Combine the applesauce, sugar, brown sugar, eggs, oil, yogurt, and vanilla extract in a large bowl. Whisk well to blend.
In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not overmix. Fold in the apples and walnuts.
Scrape the batter into the prepared pans and smooth the top with a spoon. Evenly sprinkle one tablespoon of sugar over the top. Bake on the center oven rack about 30 to 35 minutes for the mini loaf and 50 to 55 minutes for the large loaf. (Loaf will register 200 degrees F on a cooking thermometer.)
Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling.
OPTIONAL GLAZE: Whisk 1/2 cup powdered sugar with 2-3 TBSP HOT water. Drizzle on cooled bread and let set.

Nutrition

Can I Use Sweetened or Cinnamon Flavored Apple Sauce?

You can but note that the bread will turn out sweeter and if you use the cinnamon flavored, you may wish to omit the ground cinnamon unless you think you’ll like that much in one recipe. I personally love cinnamon, so I see nothing wrong with this but others may not like it so rich since it can be an overwhelming flavor.

Can You Freeze Apple Bread?

Yes! This bread freezes so well! Once your loaf has finished completely cooling down and is at room temperature, wrap it well with plastic wrap and place it into an airtight storage container like a gallon sized Ziploc bag. This should be able to get your double apple walnut bread to last up to 3 months in the freezer.

How Do I Store Apple Walnut Bread?

Store your leftover apple walnut bread in an airtight storage container or plastic zipper topped bag. You can keep it like this on the counter at room temperature for a few days (about 4 or 5 days).

Can’t Get Enough Apple Recipes? Us Either! Check Out These Apple Filled Recipes You’re Going to Enjoy!

This simple apple bread recipe is so delicious and versatile that you’re going to love it. So what are you waiting for? Make your loaf of double apple walnut bread today!

Roquefort Walnut Banana Cake by Gordon Ramsay

Pair Roquefort with banana in a cake? Yes, the combination works surprisingly well and tastes so good. The blue cheese adds just right amount of depth and robust flavor to the banana bread which is moist, soft and so delicious. Once cooled, the cake is then topped with a simple thin glaze and walnuts for a perfect dessert your family will love.
Roquefort is a blue mold cheese made from sheep milk from France. If it’s too intense for you, then use the Gorgonzola mild, Cambozola Black or Danish Blue instead.

Cake	Glaze and Topping, optional
180 g Refined spelt flour (Dinkel #550) 1 tsp Baking soda 1 Large pinch of salt 100 g Butter, melted 150 g Erythritol (or white sugar) 50 g Coconut sugar (or brown sugar) 2 Eggs, medium 1 tsp vanilla extract 1/2 tbsp Lemon juice 100 g Roquefort, crumbled 80 g Toasted walnuts, roughly chopped 2 Very ripe bananas, mashed	100 g Icing sugar, sifted 2-3 tsp Cream or whole milk 1/2 tsp Vanilla extract 30 g Toasted walnuts, roughly chopped

Preheat oven to 180C/160C fan-forced/350F. Grease a 20cm x 10cm x7cm loaf pan. Line base and sides with baking paper. Set aside. Whisk together spelt flour, baking soda and salt.
In a mixing bowl, combine together the melted butter, erythritol and coconut sugar. Add in eggs, vanilla and lemon juice. Mix well.
Stir flour mixture into the butter mixture until smooth. Fold in the crumbled Roquefort, walnuts and bananas. Spread the batter evenly into the prepared pan. Smooth the surface.
Bake in the middle of the hot oven for 50 minutes, cover the cake with a piece of parchment paper or aluminum foil until a toothpick inserted into the center of the loaf comes out clean, about 10 minutes. Remove and cool the cake in the pan for 5 minutes before turning onto a wire rack to cool completely.
Whisk icing sugar, cream and vanilla extract together in a bowl. Stand for 2 minutes or until slightly thickened. Using a spatua or spoon, spread icing over top of cake. Sprinkle the chopped walnuts over. Set aside for 30 minutes to set. Slice and enjoy!

Cinnamon Walnut Rolls by Gordon Ramsay

Soft and fluffy cinnamon rolls filled with a buttery mixture of cinnamon, coconut sugar and walnuts and finished with a simple glaze. You can switch the walnuts for your favourite nuts or seeds or simply leave them out. So the choice is yours! They’re best enjoyed warm with a cup of tea or coffee.

Dough	Filling	Glaze
330 g All-purpose flour 40 g Raw sugar 1/2 tsp Salt 4 g Dried yeast 180 ml Buttermilk 3 tbsp Ghee, melted (or butter) 1 Egg, medium	110 g Ghee or butter, softened 2 tbsp Cinnamon powder 80-100 g Coconut sugar 100 g Walnuts, dried toasted and chopped	120 g Powdered sugar 2 tbsp Milk or cream 1 tsp Vanilla extract

In the bowl of your stand mixer, whisk the flour, the sugar, salt, and dried yeast together. Set aside. In a small saucepan, heat the buttermilk and ghee / butter over low heat until the ghee is melted.
Stir the liquid mixture into the flour mixture. Add the egg and mix with a dough hook at slow speed until the dough comes together. Increase the speed and knead until the dough is soft and elastic.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of oil and return the dough to the bowl. Cover with a plastic film and let the dough rise until almost doubled in size, 1-2 hours.
Turn out the dough and knead briefly. Roll the dough out into a rectangle, about 30cmx40cm. Spread the softened ghee / butter on top. Mix together the cinnamon, coconut sugar and chopped walnuts and sprinkle it all over the dough as evenly as possible.
Divide the dough from the shorter side into 9 even strips and roll up each strip tightly. Place in a 25cmx30cm baking pan lined with baking paper and cover with a large piece of plastic wrap. Place it in the fridge for 8-12 hours.
Two hours before baking, remove the dough from the fridge and let rise in a warm place until puffy. Preheat the oven to 190C/375F. Bake for about 25-28 minutes, until they are golden brown.
Mix the powdered sugar, milk and vanilla together until smooth and lump free. Drizzle over the warm rolls and serve immediately. Store the leftover at room temperature for up to 3 days.

Chef Gordon Ramsay Recipes