i'd rather be baking

One thing I’m loving about Utah is the abundance of cheap, beautiful produce. Recently this has meant apples (especially my favorite, Granny Smiths!) at prices I haven’t seen since last October. I’m not sure what the cause of this bounty is, but I’m not complaining.

I know what you must be thinking: it’s March, nearly April. Who cares about apples right now? And don’t we all have bathing suits to fit into soon, anyhow? Let me tell you: you need this bread.

Clearly, we all should care about apples year-round, and not just when ciders and pies surround us. And on the second count, this bread is definitely a part of the solution, not the problem.

It’s full of all sorts of things your doctor would wholeheartedly approve of, including a punch of protein and some of that fruit stuff you’re supposed to eat every day. I know, I don’t eat enough of it either.

Trust me on this one. Do a little chopping, a little whisking, and before you know it, you’re a little bit healthier. But you don’t have to tell the kids that.

Apple Walnut Flax Bread
Joy the Baker

Makes one loaf

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk*
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided
cinnamon and sugar for sprinkling

Preheat oven to 350°F.

Grease and flour a 9×5×3-inch loaf pan and set aside.

In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.

In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.

Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.

Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.

Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping.

*In lieu of buttermilk, I used just a smidge less than 2/3 cup of plain yogurt and made up the difference with milk. It’s not an exact science, but it works for me.

High-Altitude Notes: Decrease baking powder to 1 1/2 teaspoons and baking soda to 3/4 teaspoon. Bake at 375°F for 40-45 minutes.