Apple Butter Almond Bread Recipes

APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

APPLE BREAD

Steps:

• Preheat your oven to 350 degrees F and lightly coat an 8x4-inch loaf pan with baking spray. Set aside.
• Spread the walnuts in a single layer on an ungreased baking sheet. Place in the oven and bake until toasted and fragrant, about 8 to 12 minutes, stirring once throughout. DO NOT WALK AWAY during the last few minutes and set a timer. Nuts love to burn the very moment you stop watching. Transfer to a cutting board. Once cool enough to handle, roughly chop and set aside.
• In a large mixing bowl, combine the white whole wheat flour, baking soda, cinnamon, and salt.
• In a separate bowl, whisk together the applesauce, canola oil, milk, sugar, egg, and vanilla until smooth.
• Make a well in the center of the dry ingredients, then add the wet ingredient all at once. Mix in by hand just until combined. The batter will look very thick and stiff.
• Fold in the apples and walnuts. It will be hard to do because the batter is so thick. Use a rubber spatula and smush and push it around gently but firmly as needed. Distribute the apples and walnuts as evenly as you can.
• Pour the batter into the prepared loaf pan. With the back of a rubber spatula, press and smooth the top so it is mostly flat. For the cinnamon sugar topping, stir the cinnamon and coarse sugar together in a small bowl. Sprinkle evenly over the top of the batter.
• Bake for 25 minutes, loosely tent with foil, then bake for 20 additional minutes, until a toothpick inserted in the center comes out clean without any wet batter clinging to it.* Place on a wire rack and let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. Enjoy warm or at room temperature.

APPLE BUTTER ALMOND BREAD

Steps:

• Preheat oven to 350F, grease a loaf pan.
• In a large mixing bowl combine brown sugar, honey, apple butter, almond butter, egg replacer and almond milk until well blended.
• Add the flours, baking soda, baking powder, salt, and spice, stir in until just mixed.
• Fold in almonds and half the cereal.
• Spread in the prepared pan and top with remaining cereal.
• Bake for 60 minutes, or until tests done.

APPLE BUTTER QUICK BREAD

Steps:

• Heat the oven to 350 degrees, and lightly grease a 9-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, allspice, nutmeg and salt to combine. Set aside.
• In a large bowl, whisk the oil, sugar and brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and whisk well after each addition to incorporate. Whisk in the vanilla extract.
• Add the flour mixture and stir just to combine. Add the apple butter and yogurt and mix well to incorporate. Pour the batter into the prepared loaf pan and spread into an even layer.
• Sprinkle the surface of the loaf generously with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

APPLE BUTTER BREAD

Steps:

• In a mixing bowl, combine the apple butter, cinnamon and cloves.
• Whisk in the water, then oil, then brown sugar, then the eggs (not all together). Mix until smooth.
• Sift together (important so you don't get white lumps in your dark bread), flour, baking soda and salt. Then combine with the apple butter mixture and mix until smooth.
• Pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans.
• Bake at 350F for 65-70 minutes for the 9-inch pan or 45-50 minutes for the mini-loaves.
• Let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack.

APPLE BUTTER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan.
• Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
• Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.