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1
Preheat oven to 350F. Grease and/or line a 9 x 5 inch loaf pan with foil.
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2
Chop apples into a microwave-safe bowl, sprinkle in about a tablespoon of water, cover with plastic wrap and microwave on high for 5 minutes.
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3
Remove carefully from microwave, place in medium mixing bowl, and mash slightly with a whisk.
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4
Add butter and yogurt, and when mixture has cooled slightly, whisk in eggs one at a time until fully combined. Whisk in vanilla extract.
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5
In a large mixing bowl, combine dry ingredients except for walnuts, sifting until completely mixed. Then stir in walnuts.
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6
Add wet ingredients to dry ingredients and whisk gently until just combined (mixture should resemble a very chunky batter).
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7
Pour into prepared loaf pan, place in middle rack of oven, and bake for 50-60 minutes, or until top is golden brown and bread is springy and a toothpick/fork/knife comes out clean. Check on your bread at about the 30-45 minute mark and tent with foil if the top is browning too quickly.
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8
Allow to cool approximately 10-15 minutes before turning out onto a rack or dish to cool completely. Serve immediately or store in foil/plastic wrap at room temperature or in the fridge until such time as you choose to devour it.
