Chai Spiced Apple Walnut Bread
Two moist loaves of quick bread studded with fresh apples and walnuts, warming chai spices woven through the crumb. The blend of cinnamon, ginger, cloves, cardamom, nutmeg and black pepper builds depth without overpowering the apple. Oil keeps the texture tender; use three teaspoons of spice mix for subtle warmth or four for bolder flavor.
Ingredients
- 3 eggsapplesauce + baking powder0.25 cup applesauce + 0.25 tsp baking powder per eggdietary
removes:eggs
Full guide → - 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 1 cup apple, peeled and grated
- 1 tsp vanilla extract
- 3 cups all-purpose flourwhole wheat flour0.75dietary
subtle nuttiness, denser crumb
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp chai spice mix(optional)
- 2 cups apples, peeled and chopped
- 1 cup walnuts, chopped
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground cardamom
- ½ tsp ground nutmeg
- ¼ tsp ground black pepper
Instructions
- 1
Preheat oven to 325 degrees. Line two 8 by 4-inch loaf pans with parchment paper, leaving about an inch hanging over the sides, and spray lightly with non-stick cooking spray.
- 2
Stir together all ingredients for the chai spice mix in a small bowl.
- 3
In a stand mixer fitted with the paddle attachment, lightly beat the eggs. Add sugar, vegetable oil, grated apple and vanilla extract, beating until well combined.
- 4
In a separate bowl, stir together flour, salt, baking soda, baking powder and chai spice mix. Slowly add these dry ingredients to the wet ingredients in the mixer, beating on low speed until fully incorporated. Stir in chopped apples and walnuts.
- 5
Divide batter evenly between the two prepared loaf pans. Transfer to the preheated oven and bake for 55 minutes, or until a toothpick inserted into the middle comes out mostly clean.
- 6
Remove loaf pans from oven and place on a wire rack to cool for 10 minutes. Using the overhanging parchment paper, lift the bread loaves out from their pans and place on a wire rack to continue cooling. Once cooled, slice and serve.
Tips
The recipe lists chai spices both as a mix to prepare separately and as individual ground spices. Use three teaspoons of the prepared mix for subtle warmth or four teaspoons for bolder chai flavor.
Good to Know
Wrap cooled loaves tightly in plastic wrap and keep at room temperature for 2-3 days. Freeze wrapped loaves for longer storage.
Batter can be prepared up to 4 hours ahead and refrigerated before baking. Baked loaves freeze well for up to 3 months.
Slice and serve at room temperature or lightly toasted. Pairs well with coffee, chai tea or butter.
Common Mistakes
Do not overmix the batter after adding dry ingredients to avoid dense, tough crumb
Do not skip the 10-minute cooling period in the pan before removing to avoid structural collapse
Substitutions
slightly less tart
removes:eggs
Full guide →