Cinnamon Apple Walnut Bread

This sweet and nutty loaf makes the most of the flavors of fall.



  • 1 Honeycrisp apple peeled, cored, and chopped
  • ¼ cup of walnuts, chopped
  • ⅓ cup brown sugar
  • 1 teaspoon of ground cinnamon
  • ½ cup butter
  • ⅔ cup of white sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1½ cups of all-purpose flour
  • ¼ teaspoon of salt
  • 2 teaspoons of baking powder
  • ½ cup of whole milk


  1. Preheat your oven to 375°F.
  2. Grease and flour your All-Clad Pro-Release Nonstick Loaf Pan and set aside.
  3. Using an All-Clad Forged Paring Knife peel, core, and chop your apple. Set aside with your chopped walnuts.
  4. In a small mixing bowl, mix the brown sugar and cinnamon and set aside.
  5. In a large mixing bowl, add the white sugar and butter. Using a hand mixer cream together until smooth. Roughly 3 minutes.
  6. Add the eggs into the sugar and butter mixture one at a time. Beat until fully combined. Add the vanilla extract and stir until incorporated.
  7. In a separate bowl, combine the flour, salt, and baking powder. Slowly fold into the wet mixture in three parts until fully incorporated.
  8. Add the milk to the mixture and combine until smooth.
  9. Pour half of the prepared batter into the loaf pan. Top with half of the apples, walnuts, and cinnamon sugar. Lightly press the apple mixture into the batter using a silicone spatula. Add the remaining batter and once again top with the remaining apples, walnuts, and cinnamon mix and lightly press down into the batter.
  10. Using a toothpick, swirl the brown sugar cinnamon mixture on top to create a fun design.
  11. Place the loaf pan in the preheated oven and bake for 45 minutes to one hour or until fully cooked. Check by inserting a toothpick into the center of the loaf. If it comes out clean the batter is fully cooked.
  12. Let cool on a cooling rack before turning over and removing from the loaf pan.

Pro Tip:

Turn leftover slices into an autumnal French toast for a seasonal twist on a classic breakfast.


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