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Apple Cinnamon Walnut Bread

The epitome of American comfort food with apples, cinnamon, walnuts and white bread.
Apple Cinnamon Walnut Bread
Yield 2 loaves



  • 4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 2 teaspoons table salt
  • 1/2 cup milk
  • 1 cup water
  • 1/4 cup butter


  • 2/3 cup granulated sugar
  • 4 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter (melted)
  • 2 cups apples (peeled, cored and thinly sliced)
  • 1 cup walnuts


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (or milk)


  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2equal parts. Let rest 10 minutes.
  • Prepare filling: Combine sugar and cinnamon in small bowl; set aside.
  • Prepare pans: Grease two 8½x4½-inch bread pans; set aside.
  • Roll or pat each dough into a 12x8-inch rectangle. Brush one dough with melted butter; sprinkle with half of cinnamon mixture. Place half the apple pieces and walnuts evenly over dough. With a rolling pin, push apples, walnuts and cinnamon sugar lightly into the dough. Roll dough tightly, starting with the short (8-inch) end; pinch edges to seal. Repeat with the second dough.
  • The dough is very soft and sticky. Carefully lift and place pieces into prepared pans. Press dough to fit pan, and smooth top. Cover; let rise until almost double in size, or until indentation remains after touching.
  • Preheat oven to 350°F.
  • Bake for 35-40 minutes, until golden brown. Place a tented piece of aluminum foil over breads during the last 15 minutes to prevent over-browning. Remove from oven after baking and brush tops of loaves with remaining melted butter. Remove from pans; cool on wire rack 10-20 minutes.
  • Prepare glaze: Combine glaze ingredients. Drizzle on loaves.
  • Delicious when served warm.


Photo by Laura Kasavan.