We’ve always been fans of the classic Waldorf salad’s crisp apples and walnuts, so we created this irresistible Waldorf Bread Recipe to bring those flavors into your kitchen. It’s a simple twist on traditional bread that adds a touch of sweetness and crunch, perfect for breakfast or a snack.
Our recipe draws from early 20th-century American roots, making it a fun nod to culinary history while staying easy to bake at home. Whether you’re new to bread-making or a seasoned pro, you’ll love how our straightforward steps yield a moist, flavorful loaf that’s sure to become a favorite.
Ingredients
In our Waldorf Bread Recipe, we focus on fresh, high-quality ingredients that blend the crisp apples and walnuts of the classic salad into a moist, flavorful bread. We’ve organized this list by the order of use, with prep specifics noted for accuracy and ease.
Dry Ingredients
- 2 cups all-purpose flour – Sifted to ensure a light texture, forming the base of our bread.
- 1 teaspoon baking powder – Fresh and measured precisely to help the bread rise evenly.
- ½ teaspoon baking soda – Combined with the baking powder for optimal lift and tenderness.
- ½ teaspoon salt – Enhances the overall flavor without overpowering the natural sweetness.
- 1 cup granulated sugar – Provides a balanced sweetness that complements the tart apples.
Wet Ingredients
- 2 large eggs – Beaten lightly before adding for better incorporation and structure.
- 1 cup milk – Whole milk preferred for richness; use at room temperature for smooth mixing.
- ¼ cup vegetable oil – Adds moisture and helps create a tender crumb.
Add-Ins
- 2 medium apples – Granny Smith variety recommended, peeled and chopped into ½-inch pieces to maintain crunch and tartness.
- 1 cup walnuts – Toasted and roughly chopped for enhanced nutty flavor and texture, evoking the original Waldorf salad.
This selection ensures our Waldorf Bread Recipe delivers a confident, delicious result every time, perfect for home bakers seeking a simple yet impressive treat.
Equipment
To prepare our Waldorf Bread Recipe successfully, we rely on a few essential tools that ensure precise measurements and even baking. These items help us blend the fresh apples and toasted walnuts seamlessly with the dry and wet ingredients, creating that moist, flavorful loaf inspired by the classic Waldorf salad.
Here’s a list of the key equipment we’ll need, organized by the order of use in the recipe:
- Large mixing bowl: We start by combining the dry ingredients like sifted all-purpose flour and baking powder in this bowl to avoid lumps and ensure even distribution.
- Medium mixing bowl: For the wet ingredients, such as beaten eggs and vegetable oil, we use this to keep things separate before incorporating them.
- Measuring cups and spoons: Accuracy is crucial for our recipe’s success, so we use these to measure out ingredients like granulated sugar and whole milk precisely.
- Whisk or wooden spoon: We employ a whisk for blending the wet and dry mixtures smoothly or a spoon for folding in the Granny Smith apples and toasted walnuts without overmixing.
- Loaf pan (9×5 inches): This is where our batter goes to bake, providing the perfect shape for a golden, textured bread that’s ideal for breakfast or snacking.
- Oven thermometer: To guarantee the bread bakes at the optimal temperature, we recommend this for monitoring our oven’s accuracy.
- Cooling rack: After baking, we transfer the loaf here to cool evenly, preserving its moist interior and preventing sogginess.
By gathering these tools beforehand, we streamline the process and achieve consistent results every time we bake our signature Waldorf Bread.
Instructions
We guide you through our simple yet flavorful Waldorf Bread Recipe, blending crisp apples and toasted walnuts for a moist, aromatic loaf that’s perfect for any occasion. Let’s dive into the steps to achieve bakery-quality results right in your kitchen.
Prep the Ingredients
Before we begin mixing, prepare your ingredients to ensure everything integrates smoothly and enhances the bread’s texture and taste. Start by sifting 2 cups of all-purpose flour along with 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt into a large mixing bowl to aerate them and remove lumps— this step guarantees a lighter crumb in our Waldorf Bread.
Next, in a medium bowl, beat 2 large eggs until fluffy, then stir in 1 cup whole milk and 1/2 cup vegetable oil for a rich, moist base. For the star add-ins, core and dice 2 medium Granny Smith apples into 1/2-inch pieces to capture their tart crunch, and toast 1 cup walnuts in a dry skillet over medium heat for 5 minutes until fragrant, then roughly chop them. These preparations not only highlight the fresh, nutty flavors but also ensure even distribution throughout the dough.
Mix the Dough
Now that our ingredients are ready, we combine them to form a cohesive dough that captures the essence of the classic Waldorf salad. In the large bowl with the sifted dry ingredients, create a well in the center and pour in the wet mixture—eggs, milk, and oil—then use a whisk to stir vigorously until just combined, taking care not to overmix and keep the batter smooth yet slightly lumpy for optimal rise.
Gently fold in the diced Granny Smith apples and chopped toasted walnuts using a wooden spoon, ensuring they’re evenly distributed for bursts of tartness and crunch in every bite. This step infuses our Waldorf Bread with its signature moist texture and nutty aroma, resulting in a batter that’s ready for the next phase.
Let the Dough Rise
Although our Waldorf Bread uses baking powder and soda for a quick rise, we recommend letting the dough rest to develop its flavors and improve the crumb structure. Transfer the mixed dough to a greased bowl, cover it loosely with a clean kitchen towel, and set it in a warm, draft-free spot for about 15-20 minutes.
This brief resting period allows the leavening agents to activate fully and the apples to release subtle juices, enhancing the bread’s overall moisture and taste without the need for yeast—ensuring a confident, foolproof process even for novice bakers.
Shape and Bake
With the dough rested and full of potential, we shape and bake it to golden perfection, creating a loaf that’s visually appealing and irresistibly fragrant. Grease a 9×5 inch loaf pan and pour the batter in evenly, using a spatula to smooth the top for an even bake.
Preheat your oven to 350°F and place the pan on the middle rack. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown— the aroma of baking apples and walnuts will fill your kitchen, signaling a delightful, textured Waldorf Bread that’s ready to enjoy.
Cool the Bread
Once baked, we cool the bread properly to set its structure and preserve its moist interior, preventing it from becoming soggy. Remove the loaf pan from the oven and let it sit for 10 minutes on a cooling rack before gently loosening the edges with a knife and turning the bread out onto the rack.
Allow it to cool completely for about 1 hour, which helps the flavors meld and makes slicing easier— this final step ensures each piece of our Waldorf Bread delivers a perfect balance of crisp edges and tender, walnut-studded crumb.
Make-Ahead Instructions
To make our Waldorf Bread even more convenient for busy schedules, we offer these make-ahead strategies that preserve its moist texture and fresh flavors of crisp apples and toasted walnuts. Whether you’re prepping for a weekend bake or meal prepping, these steps ensure you maintain the bread’s signature appeal without compromising quality.
Preparing Ingredients in Advance
We suggest getting a head start on the key components to streamline your baking process. Here’s how:
- Dry Ingredients: Combine the sifted all-purpose flour, baking powder, baking soda, salt, and granulated sugar in a large airtight container. This mixture can be stored at room temperature for up to 1 week, keeping the flavors ready for quick assembly.
- Wet Ingredients: Whisk the eggs, whole milk, and vegetable oil together in a separate sealed container. Refrigerate this for up to 2 days to prevent spoilage, ensuring the mixture stays fresh for when you mix the batter.
- Add-Ins: Chop the Granny Smith apples and toast the walnuts ahead of time. Place the chopped apples in a bowl with a squeeze of lemon juice to prevent browning, then store in the fridge for up to 24 hours. For the walnuts, once toasted and cooled, keep them in an airtight bag at room temperature for up to 5 days.
Mixing and Storing Batter
If you prefer to mix the full batter in advance, follow these precise steps for optimal results:
- Prepare the batter as outlined in our step-by-step instructions, but stop before adding the apples and walnuts.
- Transfer the mixed batter to an airtight container and refrigerate it immediately.
- Store for no more than 24 hours to maintain the bread’s rise and moisture—overnight chilling can even enhance the flavors of the apples and walnuts when baked later.
- When ready to bake, let the batter sit at room temperature for about 15-20 minutes to soften, then fold in the add-ins and proceed with shaping and baking as directed.
Storing Baked Waldorf Bread
For baked loaves, we recommend these storage methods to keep the bread’s golden crust and tender interior intact:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 2 days | Wrap the cooled loaf tightly in plastic wrap or store in a bread box to retain moisture and prevent staleness. |
| Refrigerator | Up to 5 days | Place the wrapped bread in the fridge to extend shelf life, but note that it may dry out faster—reheat slices in the oven at 350°F for 5-10 minutes to restore warmth and texture. |
| Freezer | Up to 3 months | Slice the bread first, then wrap individual portions in freezer-safe bags. Thaw overnight in the fridge and warm in the oven for a fresh-baked taste, preserving the crunch of walnuts and tartness of apples. |
By following these make-ahead instructions, we help you enjoy our Waldorf Bread’s delightful blend of flavors anytime, making it a versatile staple in your baking routine.
Conclusion
We’re thrilled to have guided you through this Waldorf Bread adventure. It’s a timeless recipe that blends history with everyday ease.
As we wrap up, remember it’s more than just bread—it’s a canvas for your creativity. Give it a try and let it inspire your next baking session.
Frequently Asked Questions
What is Waldorf Bread?
Waldorf Bread is a unique quick bread inspired by the classic Waldorf salad, featuring crisp apples and walnuts for a moist, flavorful result. It’s simple to make, drawing from early 20th-century American culinary traditions, and perfect for breakfast or snacks. This recipe is accessible for both novice and experienced bakers, blending sweet and nutty tastes into an easy-to-bake loaf.
What ingredients are needed for Waldorf Bread?
The recipe requires dry ingredients like all-purpose flour, baking powder, baking soda, salt, and sugar, plus wet ones such as eggs, milk, and oil. Fresh Granny Smith apples and toasted walnuts add texture and flavor, inspired by the Waldorf salad. Using high-quality components ensures a delicious, moist bread that’s simple to prepare.
What equipment is needed to make Waldorf Bread?
Essential tools include a large mixing bowl for dry ingredients, a medium one for wet, measuring cups and spoons for accuracy, a whisk or spoon for blending, a 9×5 inch loaf pan, an oven thermometer, and a cooling rack. These items help achieve precise measurements and even baking for consistent results.
How do I prepare Waldorf Bread step by step?
Start by mixing dry ingredients in one bowl and wet in another, then combine them. Fold in chopped apples and walnuts. Pour into a greased loaf pan, bake at the recommended temperature until golden, and cool on a rack. The process is straightforward, taking about an hour total, with brief rising for better flavor.
Can I make Waldorf Bread ahead of time?
Yes, prepare dry ingredients and store in an airtight container, or mix wet ones and refrigerate for up to 24 hours. Chop apples and toast walnuts in advance. You can also refrigerate batter before baking or freeze baked loaves for later. This makes it convenient for busy schedules while keeping the bread moist and fresh.
How should I store Waldorf Bread?
Store cooled bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week to maintain moisture. For longer storage, freeze slices or the whole loaf for up to 3 months; thaw at room temperature. Proper storage preserves flavor and texture for the best snacking experience.