Ginger-Spiced Apple Walnut Bread

September 29, 2011
1 Ratings
  • Makes 1 loaf
Author Notes

Nothing makes me salivate more than the aroma of sweet baking spices working their magic in the oven. This super-moist quick bread offers an unexpected twist, thanks to the addition of fresh ginger and molasses. Their flavors add an extra layer of warmth and spice that’s perfect for Autumn. I hope you'll agree this bread offers a great way to celebrate and share the season's apple bounty. —Sugar On My Tongue

What You'll Need
  • Nonstick baking spray
  • 1 cup cup all purpose (AP) flour, plus 1 tsp
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1/2 cup canola oil
  • 2 tablespoons molasses, unsulphured
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup apple juice, unsweetened
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh ginger, grated
  • 2 cups apple, peeled, cored and small diced
  • 1/2 cup walnuts, coarsely chopped
  1. Preheat oven to 350ºF.
  2. Prepare a 5”x9” loaf pan with nonstick baking spray like Baker’s Joy or use butter and dust with flour.
  3. Add flours, baking soda, baking powder, and spices to large bowl and whisk to combine.
  4. In another large bowl, add oil and sugars. Mix together with mixer on medium speed until well combined. Add egg, molasses, apple juice and vanilla, and mix until combined.
  5. Reduce speed to low, and beat in flour mixture in three additions. Be careful not to overmix.
  6. In medium bowl, toss together grated ginger, diced apples, chopped nuts and 1 tsp AP flour until combined and lightly coated with flour. Fold fruit and nut mixture into the batter.
  7. Pour batter into prepared loaf pan. Place pan on a foil-lined, rimmed baking sheet, and bake until a tester inserted in center comes out clean, about 45-60 minutes.
  8. Transfer pan to wire rack and let cool for 15 minutes. Make sure bread has pulled away from sides of the pan (run a thin knife blade along the edges, if necessary, to loosen), and invert pan to remove bread. Cool bread completely on wire rack.

See what other Food52ers are saying.

  • Sugar On My Tongue
    Sugar On My Tongue
  • Carolyne
  • Ascender

3 Reviews

Carolyne August 13, 2015
Can I substitute the apple juice with milk?
Ascender October 5, 2011
Will this loaf survive being sent through the mail? I'm thinking since it is moist, it will keep for a few days but will it arrive as crumbs?
Sugar O. October 5, 2011
Others who bake and mail more often may have more informed opinions on this, but I would think if you're sending it in cooler weather, it should be okay for a few days. Since it is so moist, it does crumble more easily (I stored it in the fridge after baking to keep it firm), so I'd try to ship it in a tin that's the shape of a loaf pan for best results. I also came across this handy chart, which offers tips on safe storage/shipping for a variety of food products. http://www.fsis.usda.gov/fact_sheets/Mail_Order_Food_Safety_Table/index.asp. Hope that helps.