Apple Walnut Flaxseed Bread

Breads and I have a love/hate relationship. I love them with my whole heart, but my backside does not. TMI? Sorry, let's try this one. I love eating them, but I hate (maybe I'm just intimidated) making them. There seems to be a paradox with bread. The beatings every hour. The covering of the bowl in a warm place...yada yada... it all seems so time consuming. I tend to venture for the bread recipes that don't involve all that. Yes, I know. Good bread involves time. And yes, I believe that...to an extent.
But here's a recipe that is plain goodness in a bread pan, involves no beatings or coverings and doesn't take half the day to make it. And that makes me a happy girl. I like that this recipe calls for a combination of grated apple and chopped apple. The grated apple gives amazing moisture to the batter (almost like zucchini bread) while the chopped apple is just fun to eat and look at. I like it best for breakfast served warm topped with jam or butter. Enjoy!

Apple Walnut Flaxseed Bread
From: Joy the Baker

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided
cinnamon and sugar for sprinkling

Preheat oven to 350 degrees F.
Grease and flour a 9×5x3-inch loaf pan and set aside.
In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.
Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.
Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.
Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.
Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping.