Walnut Honey Yoghurt Apple Loaf

Walnut Honey Yoghurt Apple LoafThe Mopp has embarked on a refined-sugar eating plan to help support a friend.  This has created quite a challenge in the kitchen as I now am baking dairy-free, refined-sugar free treats.  I like challenges and am having fun discovering a whole new world of recipes using honey.

This recipe is adapted from Cultures for Health Nutty Honey Yogurt Zucchini Loaf.  As it contains yoghurt, it isn’t dairy-free so the daughter has missed out this time.  However, with the nuts included, she’d have turned her nose up at it anyway, so no loss there.

Walnut Honey Yoghurt Apple LoafI replaced the pecans with walnuts as walnuts are more readily available here in New Zealand (and therefore, less expensive).  My brother has a walnut tree and generously shares the harvest with me so these walnuts are spray free nuts.  I have converted the recipe into grams as the American cup sizes differ to that in New Zealand.

The recipe calls for Greek-style yoghurt.  I have used homemade unsweetened natural yoghurt which is not particularly thick.  I occasionally will drain the yoghurt to thicken it up but often find the recipe doesn’t suffer from yoghurt/yogurt that is less thick than specified.
Walnut Honey Yoghurt Apple Loaf
As we are in Winter I swapped out the zucchini for grated Fuji apple.  Honey-flavoured baking can take a little getting used to as honey is a very dominant flavour even when using a mild honey. This loaf is lovely and moist but the Mopp loved it with smeared with butter, so he treated it as a sweet quick bread rather than a loaf-shaped cake.

I’ll make this loaf again but am tempted to add in some raisins for texture.  I also think the walnuts could be toasted to amp up their lovely flavour.
Walnut Honey Yoghurt Apple Loaf

Walnut Honey Yoghurt Apple Loaf


  • 255 g standard (all-purpose) flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 100 g (1 cup) walnuts, finely chopped
  • 170 g (1/2 cup) honey
  • 2 large eggs
  • 125 ml (1/2 cup) mild flavoured oil
  • 125 g (1/2 cup) unsweetened natural yoghurt
  • 1 cup grated apple


  • Preheat the oven to 165ºC.
  • Grease and line a loaf tin.
  • Sift together the dry ingredients.
  • Stir in the walnuts and toss to coat in the flour mixture.
  • Combine the honey, eggs, oil and yoghurt and whisk until combined.
  • Add the honey mixture and grated apple to the dry ingredients and fold together gently until the ingredients are just incorporated.
  • Spoon the batter into the prepared loaf tin and bake 50-60 minutes or until cooked.
  • Cool 5-10 minutes before turning out onto a cake rack to cool completely before storing in an airtight container.
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