Apple Walnut Flaxseed Bread and Hypothetical Questions

I have a question, hypothetical of course.

Let’s pretend a young female went on an apple-consumption frenzy. Let’s pretend that it started with a trip to the grocery store where a box of apple-cinnamon tea, 4 granny smith apples, 3 honeycrisp apples, and a gallon of apple cider were all purchased. Let’s say, hypothetically, she went home and lit an apple-cinnamon scented candle because she likes that particular scent. She sipped her favorite apple-cinnamon spice tea while she ate a bowl of oatmeal, oatmeal that had some apples and cinnamon thrown in for good measure. Then, hypothetically, she perused her favorite food blogs for apple recipes while eating not one, but two of those amazing honeycrisp apples. Once inspired, she baked a loaf of drool-worthy apple-walnut bread. Hypothetically, once the bread was cool enough to touch, she ate a good portion of the bread. What did she drink with that amazing apple-walnut bread? Hot apple cider spiced with cinnamon of course…. of course, hypothetically.

Is it too much apple?

Actually, don’t answer that.

Apple Walnut Flaxseed Bread

Source: Joy the Baker
Printable Recipe

1C AP flour
3/4C whole wheat flour
3/4C brown sugar, packed
2tsp baking powder
1tsp baking soda
1/2tsp salt
1tsp cinnamon
pinch of nutmeg
2/3C buttermilk
1/3C unsalted butter, melted and cooled slightly
1tsp vanilla
2 eggs, lightly beaten
1C grated apples
1/2C coarsely chopped apples
1T flax seeds
3/4C chopped walnuts, divided
extra cinnamon-sugar (optional)

Preheat oven to 350. Spritz a 9×5 inch loaf pan with no-stick spray.
In a bowl, combine flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a different bowl, whisk buttermilk, eggs, butter, and vanilla.
In a different bowl, toss together grated apples, chopped apples, flax seeds, and half of chopped walnuts.
Add the dry ingredients to wet ingredients. Fold in apple-walnut mixture. Stir until just combined.
Pour/spoon batter into pan. Top with sugar-cinnamon mixture and remaining walnuts.
Bake at 350 for 40-50 minutes, until a toothpick comes out clean. Let cool for about 10-15 minutes in the pan, then invert onto cooling rack and allow to cool… or start eating like me 🙂

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