Apple Walnut Sour Cream Bread

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A delicious bread. Try not to eat the whole loaf at one sitting! Adapted from Cook Now Serve Later cookbook. New England, Scandinavian, Mid Atlantic, South, West, Mid West

Ingredients Nutrition


  1. Preheat the oven to 350°F In a small bowl, sift together flour, baking powder, baking soda, cardamom, and salt. Set aside.
  2. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating until smooth.
  3. Fold dry ingredients and sour cream alternately into the creamed mixture until just combined. Don't over mix! The batter should be a little thick and lumpy. Fold in apple and walnuts and spread into a greased and floured 9x5x3-inch loaf pan and smooth out the top.
  4. Bake for 1 hour at 350°F or until a toothpick inserted in the center comes out clean. Let cool upright in the pan for 10 minutes, then turn out on a wire rack and cool. Wrap tightly in foil and store at room temperature overnight.
  5. Serve either plain or with cream cheese. Enjoy!
  6. Makes 1 loaf.


Most Helpful

This was so moist and tasty. I made it again but made smaller loaves and froze them for later. A winner at this house.

bigbadbrenda September 18, 2010

A lovely lovely moist bread! I really didn't taste the apple but it was, as I said before- "LOVELY"! Thank you Sharon!!! Made during ZWT3 by a Fellow Floozie - Remembering Amy!

Chef Mommie June 21, 2007

Just check out these ingredients - sour cream, apple and walnuts - and you'll have an idea of just how delicious this bread is! YUMMY! And it was so quick to make that I know I'll be making this again, even when I'm super-busy, which is too much of the time! I also loved the vanilla and cardamom in this bread. I made this for the 2006 ZWT German Bread Challenge. A wonderful ZWT discovery I'm really glad to have found! Thank you, Sharon!

bluemoon downunder June 10, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a