Wild Recipes

Apple and Black Walnut Bread Infused with Mugolio Syrup

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This past March, my kids and I walked into the woods behind our house, clearing branches from the little path we made to our tree fort by the stream. While we walked, we found several pine tree limbs on the ground, covered in tiny pinecones. I had seen a video online not long before that on how to make your own Mugolio syrup; a sweet aromatic syrup made from sugar and the sap from newly formed pinecones. Originating in Italy and traditionally made from Mugo pines, I decided to give it a go with the Eastern White Pine we’d found in our back yard.

In September I boiled the syrup down until it thickened and sifted it through a cheesecloth, storing it in a glass jar. It’s wonderfully earthy and reminds me of the taste of buckwheat honey and fall spices. We gathered a couple dozen dropped walnut husks from our Black Walnut tree this year and cleaned them up, letting them cure on our counter for several weeks as well. I hope you love it just as much as we did.

Prep time: 15 minutes
Cook time: 60-70 minutes
Servings: 8

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Apple and Black Walnut Bread Infused with Mugolio Syrup

Recipe by Natalie Auer
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Course: Wild Recipes


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  • 2 C All-purpose flour

  • 1 C Granulated sugar

  • 1 Tsp Baking soda

  • 1 ⁄2 Tsp Salt

  • 1 Tsp Cinnamon

  • 2 Large eggs

  • 1 C Unsweetened apple sauce

  • 1/3 C Cooking oil (I used olive)

  • 1 Tbsp Mugolio syrup (Can be purchased online, or made at home, replace with molasses if you can’t find any)

  • 2 C Diced Rome apples (or apple of choice)

  • 1 ⁄2 C Chopped black walnuts (If you’re unable to harvest your own like I did, store-bought traditional walnuts are just fine)


  • Preheat oven to 350 degrees Fahrenheit
  • Dice apples into small cubes and chop walnuts.
  • Combine flour, baking soda, salt, and cinnamon in separate bowl and set aside.
  • In a small bowl add sugar, mugolio, eggs, oil, and apple sauce, mixing well.
  • Add wet ingredients into dry, mixing slowly until all lumps are gone.
  • Pour in apples and walnuts and mix until combined.
  • Pour into a buttered bread pan (9×5 Glass Bread pan) and bake in oven for 60-70 minutes.
  • Gently press the center of the loaf, it should spring back up when ready.
  • Best served fresh from the oven or lightly toasted with a pad of butter. Enjoy!

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Natalie Auer

Natalie Auer is an avid cook and new hunter/angler. She lives in the beautiful Hudson Valley of New York State with her two sweet children and wonderful husband Jon. She attended college in Poughkeepsie New York at Marist College School of Business and studied Fine Arts. She works in banking and loves to spend as much time as she can outdoors with her family.

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