Apple-Walnut Breakfast Bread

A new recipe from Forks Over Knives! And it’s a bread recipe! After making it once, my first impression was that the apple flavor is a little too subtle for my taste. It’s definitely noticeable, but I like a stronger apple flavor and using only applesauce wasn’t quite enough to get it there. I think the walnuts are a great addition or the bread might be a little plain. You could also easily add unsweetened dried cranberries, or perhaps even chopped dried apple slices. The bread is fairly thick – which I like a lot in my breads– without being overly chewy. 


Servings: 1 loaf

  • 1½ cups unsweetened applesauce
  • ¾ cup packed dark brown sugar (Sucanat would be best)
  • ⅓ cup plain unsweetened plant-based milk (I use almond)
  • 1 flax egg (1 tbs. ground flax seeds mixed with 2 tbs. warm water)
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup chopped walnuts


Preheat oven to 375°F.

If you haven’t already done so, mix the flax and warm water. Allow it to set for at least a couple minutes. This will create a gel-like consistency that acts as an egg replacer.

In a large bowl mix together the applesauce, sugar, milk, and flax egg. Stir until smooth, then set aside.

In a separate medium-sized bowl, combine the flour, baking soda and powder, salt, and cinnamon. Mix the dry ingredients together, then pour them into the wet ingredients until just blended. Stir in the walnuts, then pour the batter into a 9×5″ loaf pan. Spread and smooth the batter evenly. 


Silicone pans are the best thing ever

Bake 30-35 minutes (Note: After making this recipe multiple times, I’ve found I have to leave it in the oven much longer than 30-35 minutes. I typically have to let it bake for a minimum of 45 minutes up to an entire hour. The outside of the bread will be very browned bordering on burnt-looking, but if you don’t leave it in this long the middle of the bread will still be uncooked goop. Don’t worry about the browning crust–it doesn’t get crunchy or crusty.), or until an inserted toothpick comes out clean. Cool in the pan for about 20 minutes before removing the loaf to cool for an additional 20 minutes on a wire rack.

The first time I made this I cooked it for 27 minutes and it was still a bit gooey through the center third of the loaf. You might need to leave it in the full 35 or even longer. Check in several places with a toothpick before taking it out of the oven.


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