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Tuesday, March 20, 2012

Apple Walnut Flax Bread

While apples and apple bread might seem more like fall fare, there is certainly nothing wrong with enjoying them in March. This bread has great flavor and texture. It is moist and sweet and makes a great breakfast or snack. It was so good that my college-student-brother asked for the recipe, I assume so that he can make it in his college apartment and share with some friends.
Apple Walnut Flax Bread
from: www.examiner.com
yield: 1 loaf

What You Need
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 pinch fresh ground nutmeg {or dried}
1 cup brown sugar, packed
1/4 cup plus 2 Tbsp. applesauce
2 Tbsp. unsalted butter, melted and cooled
1 egg, plus 1 egg yolk
1/2 tsp. vanilla
1 1/2 cups apples {about 2 medium}, diced
1/2 cup walnuts, coarsely chopped
1 Tbsp. flax seeds
raw sugar {Regular sugar will work too.}

What To Do
1. Preheat oven to 325 degrees F. and spray a loaf pan with nonstick cooking spray.
2. In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk to combine thoroughly. Set aside.
3. Combine applesauce, butter, and sugar and beat thoroughly with an electric mixer to combine. Add egg and egg yolk and beat to combine thoroughly. Beat in vanilla. Turn mixer to low and add flour mixture, a little at a time, beating until just combined. Stir in apples, walnuts, and flax seed.
4. Scrape batter into prepared loaf pan {batter will be quite thick} and spread evenly. Sprinkle top with raw sugar.
5. Place loaf pan in oven and bake until toothpick inserted into center comes out clean, about 80-90 minutes {Mine only took about 60 minutes, so watch closely!} Let cool slightly in pan. Turn onto a wire wrack to finish cooling.

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2 comments:

  1. did you use whole flax seeds? i bought a coffee grinder and ground some up....i think I like them better that way, and read that you get the nutrition from them better that way.

    ReplyDelete
  2. No, I left them whole. I've never tried them ground. I think they give a nutty texture when they're whole.

    ReplyDelete