Apple Bread Recipe with Walnuts (2024)

FAQs

Why do walnuts turn bread purple? ›

A reaction between gallic acid naturally found in walnuts and iron in flour results in purple discoloration. This transformation occurs in an acidic environment, which is facilitated by the acids released during the fermentation process in bread dough.

Avoid soft, mushy apples. I use Granny Smith because overall, its flavor and texture are the best for baking. I also love sweet apples in this bread like Honeycrisp, Fuji, and Pink Lady. Applesauce: If you don't have unsweetened applesauce, use the same amount of plain yogurt or sour cream.

They are just getting toasted and developing depth of flavor. If they didn't all they would taste like are raw walnuts. It's a good thing.

The fibre content of walnuts may cause issues for your digestive system. While moderate amounts catalyse digestion, too many walnuts can lead to gastronomical issues like diarrhoea, bloating and stomach pain. Eating too many walnuts can also cause kidney stones because of their high oxalate content.

Many baking recipes call for nuts. But the really smart ones call for toasted nuts. To say browning brings out the flavor in nuts is a decided understatement: A bit of heat applied for a small amount of time “blooms” raw nuts, releasing their aromatic volatile oils and “caramelizing” their surface.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

About 3/4 of an average sliced or cubed apple equates to a single cup. However, it really depends on the size of your apple and how you'll be cutting it. In a perfect world, you'll start with a medium apple. It's about the same size as a tennis ball (or about 2 ½ – 2 ¾ inches in diameter).

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

However, Kanney says, “If a nut has spoiled or gone rancid, recognizable by a sour or bitter flavor, the nut is no longer good and should be thrown away.” Whelan agrees that once the nuts have turned this corner, there's no amount of sugar or butter or time spent in a hot oven that will save them.

Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they're rancid.

What does walnuts do in baking? ›

Use walnuts in all kinds of sweet and savoury dishes to add a delicious, nutty flavour to cakes, breads, pestos, sauces, salads, chutneys and more.

For example, baked goods containing yeast have a higher chance of a color reaction due to the acids created by the yeast as it ferments, and the time it takes for the dough to rise. Try blanching your walnuts in boiling water for one minute prior to baking to eliminate the purple coloring in your bread.

Psyllium husk contains an antioxidant in the outer layer of the psyllium husk seed called anthocyanin that can turn your bread or other baked good purple if too much of the powder is used. What is this? This is often only an issue when you're using psyllium husk powder.

Adding anthocyanins to the bread not only turns it purple: due to a chemical reaction with the starch enzymes, it slows the digestion rate by 20%. What is more, 80% of the antioxidant qualities are preserved in the breadcrust and crumbs when baked at 200 degrees Celsius.

The bread, which is not yet on the market, is made with anthocyanins—antioxidant-rich flavonoids that give certain foods a purple hue—extracted from black rice. The result, says Weibiao, is a tasty, nutrient-rich bread that's digested 20 percent more slowly than the carb-y goodness you've been eating your whole life.