Spicy Apple Nut Bread

This bread smells like fall should smell.

Whole wheat pastry flour keeps it tender while grated Granny Smith apples add moisture and a subtle tartness that plays off the honey sweetness.

A generous hand with the spice rack (cinnamon, ginger, allspice, and nutmeg) gives every slice a warm, fragrant kick, and chopped walnuts bring crunch to the crumb.

No refined sugar anywhere in sight. Just honey, eggs, and real fruit doing the work.

Chef Tips

• Grate the apples on the large holes of a box grater. Fine shreds disappear into the batter, while larger pieces keep some texture.
• Mix only until moistened. Overmixing whole wheat batter develops gluten and makes the bread tough. A few lumps are fine.
• Test early. Start checking with a toothpick at 50 minutes. The grated apple adds moisture, so baking time can vary depending on how juicy your apples are.

Variations

• Add a cup of raisins or dried cranberries for pops of fruity sweetness throughout.
• Swap walnuts for pecans for a richer, butterier nut flavor.
• Top with a simple honey glaze (honey thinned with lemon juice) drizzled over the cooled loaf.