Dishing Up the Dirt

Spiced Apple & Maple Walnut Bread

I posted a teaser of this recipe on instagram the other day and folks have been emailing me that they want the recipe ASAP. So, as promised, here it is! Taylor has declared this his favorite breakfast of the season and per his request, I’ve made two more loaves (keeping one in the freezer) so he can have a slice every morning for the foreseeable future. This bread is extremely moist, hearty, and will fill your kitchen with warming spices as it bakes in the oven. I made a few batches of applesauce this fall from our neighbors apples and I was happy to crack open jar for this recipe. This is a lovely bread to make on a snowy winter day and tastes best when enjoyed with a cup of coffee and your favorite breakfast date.

Cheers from Tumbleweed Farm!

Spiced Apple & Maple Walnut Bread

Prep Time: 15 minutes    Cook Time: 50 minutes    Serves: 1 loaf

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/4 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/4 cup walnut oil
  • 1 cup unsweetened applesauce
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup diced apple (peeling is optional)
  • 1/2 cup roughly chopped walnuts
  • 1-2 tablespoons turbinado sugar for topping (can sub with brown sugar)


  1. Preheat the oven to 350F with a rack in the middle. Lightly grease a 9 by 5 inch loaf pan and set it aside.
  2. Sift together the flours, baking soda, spices and salt.
  3. In a large bowl vigorously whisk together the almond milk and apple cider vinegar. Let it rest for 5 minutes. Beat in the eggs, maple syrup, walnut oil, applesauce and vanilla. Whisk in the flour mixture without over-beating. Fold in the diced apple and walnuts. Pour the batter into the prepared loaf pan and sprinkle the top with the turbinado sugar.
  4. Bake in the oven until the bread is firm to the touch and a toothpick comes out clean when inserted in the middle. About 45-50 minutes. Let the bread cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.


*Store the bread at room temperature wrapped tightly in plastic for 3-4 days

Leave a Reply

12 thoughts on “Spiced Apple & Maple Walnut Bread

  1. Sarah | Well and Full says:

    Honestly, I would make this bread just to have my kitchen smell amazing like baking spices 😉

  2. Anna says:

    How do you defrost the bread after it’s been frozen?

    1. Andrea says:

      I just pull the whole loaf out of the freezer ( I wrap it in plastic wrap) and let it come to room temperature. I hope this was helpful!

  3. Elisa Hirsch says:

    Just love your recipes! You’re an amazing cook! Can another type of oil be substituted for the walnut oil, please? Thank you!

    1. Andrea says:

      Try grapseed oil!! Or you can even try a light olive oil (not extra virgin!) Happy baking!

  4. Rita Daniels says:

    I made this bread the same day you posted it and it is now my favorite bread! Great job on this recipe. I saw pictures of the snow there so stay warm. Regards

    1. Andrea says:

      Awesome! Isn’t it lovely! So happy you’re enjoying it as much as we are. Happy baking. xo

  5. Amy says:

    cinnamon, ginger, nutmeg and all spice in one recipe is all I need to get baking. Thank you for sharing

    Amy |

  6. Stephanie says:

    Made this yesterday & the entire fam loved it. I used up some sad wrinkly apples. Substituted regular milk for the almond milk & grapeseed oil (thanks andrea for the tip) for walnut. My husband & son asked me to make it again today. So excited for your book.

    1. Andrea says:

      yay! so happy the whole family loved it. Cheers!

  7. Holly says:

    I really want to make this, but I can’t use whole wheat pastry flour, what gluten free flour can I use instead, will it still work?

  8. Lia says:

    This recipe was a rare DUD fail for me. The flavors were amazing but the batter was way too wet. I cooked the recommended time and use my cake tester and it came out clean. But after cooking and cutting, the middle was mush.

    I know it’s extra work but adding weights to the baking recipes would be amazing. My hunch is that is the culprit here since a cup can vary dramatically in weight depending on the method and baker. May try again with a bit more flour.

Sign up

Fresh recipies delivered to your inbox!