Autumn is settling in to Sydney and bringing with it a delicious array of seasonal fruits, vegetables and nuts. This month’s Sweet Adventure’s Blog Hop focuses on seasonal produce and gave me a chance to develop a recipe with two of my favourite autumn ingredients – apples and walnuts! Naturally I had to add spices to the loaf – cinnamon is apple’s best friend and nutmeg is warming and a perfect flavour for the cooling days. I topped off the loaf with a streusel topping – a satisfying sweet buttery crunch.
- 2 cups diced apples about 1 1/2 large
- 1 cup brown sugar
- 120 g butter softened
- 1 egg room temp
- 1 1/4 cups plain flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 cup chopped walnuts
- 1/4 cup chopped walnuts
- 1/4 cup brown sugar
- 2 tbsp plain flour
- 1/2 tsp cinnamon
- 2 tbsp melted butter
- Preheat oven to 180°. Grease a loaf tin with butter (or use a silicon non-stick one).
- Cream butter and sugar together until light and fluffy in a large bowl.
- Add egg and continue beating until well combined.
- Stir in diced apples.
- Sift flour, cinnamon, nutmeg and baking soda into bowl. Add chopped walnuts and mix thoroughly.
- Transfer mixture to prepared pan.
- In a small bowl, combine all the ingredients and stir until well combined and crumbly.
- Sprinkle streusel mixture over the top of loaf before putting into the oven.
- Bake for 40-45 minutes or until the loaf is brown and crusty on top and a skewer comes out clean.
- Cool loaf in tray on rack.
I also made a batch into little muffins, this recipe makes 12 cupcake-sized treats. Make sure you fill each liner with mixture nearly all the way (about 7/8 full) as the mixture doesn’t rise much.