Apple Walnut Flax Seed Bread

This bread is glorious. It can be a nice breakfast bread and it is sweet enough to serve as a light dessert in the evening. If you like the taste of apple, I suggest you just very roughly chop half of the apple up so you can really taste them when you are eating the bread. I chopped mine up too fine and I forgot they were there.

You could also use pecans instead of walnuts if you want to, just throw in whatever you have on hand. I didn't have 3/4 of a cup. I also added 1/2 cup of ground flax seed instead of 1 tablespoon. Why, you ask? Look at Facts about Flax here.

I got this recipe from the wonderful Joy the Baker. She has a new cookbook out.

Apple Walnut Flax Seed Bread

Makes 1 loaf
1 C All-Purpose flour
3/4 C Whole Wheat Flour (Or 1/2 C Whole Wheat Flour and 1/4 Buckwheat Flour)
3/4 C Brown Sugar, Packed
2 t Baking Powder
1 t Baking Soda
1/2 Salt
pinch of nutmeg
2/3 C Buttermilk
1/3 Cup unsalted butter (**You can substitute butter for ground flax seed - 3 tablespoons of ground flax per tablespoon of butter)
1 t vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 coarsely chopped apples
1 Tablespoon (to 1/2 C) ground flax seed
3/4 C coarsely chopped walnuts, divided (or whatever you have on hand)
cinnamon and sugar for sprinkling on top

Preheat oven to 350 degrees and spray loaf pan with non-stick cooking spray and set aside.
In a bowl, whisk together dry ingredients.
In a smaller bowl, whisk buttermilk, eggs, vanilla extract, and unsalted butter together. (**If you are using flax seed instead of butter, add it to the dry ingredients instead.)
Add wet ingredients to dry ingredients, slowly incorporating all ingredients together. Add grated apples, chopped apples, and half of the chopped walnuts to the batter and fold to incorporate.
Transfer batter to loaf pan. Sprinkle the rest of the chopped walnuts and cinnamon sugar on top.
Bake in the oven for 40-50 minutes.
Let bread cool in pan on a wire rack for 15 minutes before consuming.