Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour, plus 1 tbsp for apples
- 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (120 ml) pure maple syrup
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 2 large eggs, room temp
- 1/3 cup (80 g) plain Greek yogurt, 1/4 cup (60 ml) milk
- 2 tsp vanilla (plus 1/4 tsp maple extract, optional)
- 2 cups (about 2 medium) apples, peeled and 1/4-inch diced
- 2 tsp lemon juice
- 1 cup (110 g) toasted walnuts, chopped
- 1 tbsp turbinado sugar (topping, optional)
- Glaze (optional): 3/4 cup (90 g) powdered sugar + 2 tbsp maple syrup + 1 tsp milk + pinch salt
Do This
- 1. Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with a parchment sling; lightly grease.
- 2. Toast walnuts on a sheet pan for 8 minutes; cool and chop.
- 3. Peel and dice apples; toss with lemon juice and 1 tbsp flour.
- 4. Whisk dry: flour, baking powder, baking soda, salt, cinnamon, nutmeg.
- 5. Whisk wet: butter, maple syrup, brown sugar, eggs, yogurt, milk, vanilla. Fold in dry just to combine; fold in apples and walnuts.
- 6. Fill pan, sprinkle turbinado sugar. Bake 60 minutes at 350°F; cool 10 minutes, unmold, cool 15–45 minutes, glaze and slice.
Why You’ll Love This Recipe
- Cozy fall flavors: real maple syrup, warm spices, tender apple pockets, and toasted walnuts.
- Moist, not dense: a balanced batter with butter and Greek yogurt keeps the crumb tender for days.
- Simple, one-bowl mixing: no mixer required and pantry-friendly ingredients.
- Versatile: enjoy plain, with a maple glaze, or as muffins for grab-and-go breakfasts.
Grocery List
- Produce: 2 medium baking apples (Honeycrisp, Braeburn, or Pink Lady), 1 lemon
- Dairy: Unsalted butter, plain Greek yogurt, milk, 2 large eggs
- Pantry: All-purpose flour, pure maple syrup, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, fine salt, walnuts, vanilla extract, powdered sugar, turbinado sugar (optional), maple extract (optional)
Full Ingredients
For the Apple–Maple Walnut Loaf
- 2 cups (240 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (120 ml) pure maple syrup (Grade A, amber preferred)
- 6 tbsp (85 g) unsalted butter, melted and cooled 5 minutes
- 2 large eggs, at room temperature
- 1/3 cup (80 g) plain Greek yogurt (2% or whole), at room temperature
- 1/4 cup (60 ml) milk (whole or 2%), at room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp maple extract (optional, enhances maple flavor)
- 2 cups apples, peeled and 1/4-inch diced (about 2 medium; 240–260 g)
- 2 tsp fresh lemon juice
- 1 tbsp all-purpose flour (to toss with apples)
- 1 cup (110 g) walnuts, toasted and roughly chopped
For the Topping (Optional)
- 1 tbsp turbinado sugar (for a sparkly, crisp top)
- 2 tbsp chopped toasted walnuts (reserve from above)
For the Maple Glaze (Optional)
- 3/4 cup (90 g) powdered sugar
- 2 tbsp (30 ml) pure maple syrup
- 1 tsp milk (plus more by drops, as needed)
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Preheat the oven to 350°F (175°C) with a rack in the center. Line a 9×5-inch loaf pan with a parchment sling so the long edges overhang, and lightly grease the pan and parchment. This ensures easy release and clean edges.
Step 2: Toast and chop the walnuts
Spread walnuts on a small baking sheet and toast in the preheating oven for 8 minutes, until fragrant and a shade darker. Cool, then roughly chop. Reserve 2 tablespoons for topping if you like a nutty crust.
Step 3: Dice the apples
Peel and core the apples, then dice into 1/4-inch pieces. Toss with lemon juice to prevent browning, then sprinkle over 1 tablespoon flour and toss again to lightly coat. This helps suspend the fruit so it doesn’t sink while baking.
Step 4: Combine the dry ingredients
In a large bowl, whisk together the flour (240 g), baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined and aerated.
Step 5: Mix the wet ingredients
In a medium bowl, whisk the melted, cooled butter with maple syrup and brown sugar until glossy and smooth. Whisk in the eggs one at a time until fully incorporated, then whisk in the yogurt, milk, vanilla, and maple extract (if using) until no streaks remain.
Step 6: Make the batter and fold in the apples and walnuts
Pour the wet mixture into the dry ingredients. Using a spatula, fold gently just until the flour disappears; a few small lumps are okay. Fold in the floured apples and chopped walnuts until evenly distributed, taking care not to overmix.
Step 7: Bake the loaf
Scrape the batter into the prepared pan, smoothing the top. Sprinkle with turbinado sugar and the reserved walnuts, if using. Bake at 350°F (175°C) for 60 minutes, rotating the pan halfway through. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (or when the center registers 200–205°F on an instant-read thermometer). If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
Step 8: Cool, glaze, and slice
Cool in the pan for 10 minutes, then lift out using the parchment and place on a wire rack. Whisk the glaze ingredients until smooth and pourable; add milk by drops if needed. Drizzle over the loaf once it’s warm but not hot. For clean slices, cool at least 45 minutes before cutting; for a warm, cozy slice, 15 minutes is sufficient but expect a slightly softer crumb.
Pro Tips
- Weigh your flour (240 g) for the most consistent, tender crumb.
- Tossing the apples with a little flour keeps fruit from sinking and helps prevent gummy spots.
- Room-temperature eggs and dairy help the batter emulsify for a smooth texture.
- If your maple flavor seems subtle, a tiny splash of maple extract boosts it without extra sweetness.
- For an extra-crisp top, do not cover the loaf while cooling; the turbinado sugar will stay sparkly.
Variations
- Pecan Swap: Replace walnuts 1:1 with toasted pecans for a softer, buttery crunch.
- Apple-Cranberry Loaf: Fold in 1/2 cup fresh or dried cranberries along with the apples for bright pops of tartness.
- Maple Muffins: Divide batter into 12 lined muffin cups and bake at 375°F (190°C) for 18–20 minutes; glaze lightly.
Storage & Make-Ahead
Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerate up to 5 days. For longer storage, slice and freeze pieces in a zip-top bag for up to 2 months; thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes. Toast walnuts up to 1 week ahead and keep airtight. You can dice apples up to 12 hours in advance; toss with lemon juice and refrigerate in an airtight container.
Nutrition (per serving)
Approximate per slice (1/10 loaf) with glaze: 390 calories; 46 g carbohydrates; 19 g fat; 6 g protein; 2 g fiber; 250 mg sodium. Without glaze: about 340 calories.
