BROWN BUTTER OAT APPLE WALNUT BREAD

1. Begin by browning the butter. Melt the butter in a saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As soon as the butter melts, remove about 1 tablespoon and set aside to grease the loaf pan.
   As the butter melts, it will start to turn from yellow to a deeper golden color and toasty bits will start forming around the edges. When the butter starts to foam up and give off a nutty aroma, the brown bits will start to really show up. Take it off the heat immediately to avoid burning. Pour the butter and scrape the browned bits into a heatproof bowl or liquid measuring cup to cool down while you prepare the other ingredients.
2. Preheat oven to 350° F. Then use the reserved melted butter to grease and flour, or sugar, a 9"x5" loaf pan. I like to use sugar instead of flour because it adds a nice subtle crunch and sweetness to the exterior of the bread loaf.
3. Give the walnuts a rough chop, then spread 1 cup walnuts and 1/2 cup oats evenly on baking sheet, reserve the remaining walnuts and oats for topping. Transfer the baking sheet to the oven and toast the walnuts and oats for 8-10 minutes, until they begin to smell toasty and nutty. Set aside to cool.
4. In a large mixing bowl, whisk together the toasted oats, flour, cinnamon, cardamom, baking soda, baking powder and salt.
5. In another bowl whisk together the granulated sugar, brown sugar, cooled browned butter, grated apples and buttermilk until well mixed.
6. Whisk in the eggs, one at a time. Followed by the vanilla.
7. In 3 additions, mix the wet ingredients in with the dry. Stirring to combine between additions. Only stir until just combined, then stir in the toasted walnuts.
   Pour the batter into the prepared loaf pan. Top with remaining walnuts and oats, then sprinkle with sparkling or raw sugar.
8. Bake at 350°F for 60-70 minutes. The loaf should turn a deep golden brown and a toothpick inserted in the center should come out clean when ready.
   Allow to cool in the pan for at least 15-20 minutes, then carefully invert the loaf and remove it from the pan. Transfer it to a cooling rack to finish cooling.

WHIPPED HONEY BUTTER

1. While the bread cools, whip up that easy Whipped Honey Butter. I like using my stand mixer with the whisk attachment but you can use a hand mixer or even mix it by hand. Just whip that butter and honey together until it's light and fluffy and undeniably creamy.
2. Slice and serve the Apple Oat Walnut Bread with the Whipped Honey Butter and sprinkle with sea salt flakes to taste.