Apple Butter Bread Two Recipes

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.

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 (TWO RECIPES)

Steps:

• Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl.
• In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the raisins and chopped nuts. Add the apple butter mixture to the dry ingredients and blend together. Pour half the mixture in a loaf pan that has been sprayed with cooking spray. Gently spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake at 350 degrees for 55 to 65 minutes or until done.
• To bake "my mistake loaf" just put all the apple butter in the wet ingredients and blend into the dry ingredients. I cut up dried pineapple pieces and added with the nuts instead of the raisins. Pour the whole batter into the loaf pan and bake as above.
• This makes a heavy moist bread that is delicious.
• Any kind of nuts can be used and any kind of dried fruit that your prefer.
• This can be sugar free using Splenda Brown Sugar blend and Margo's Apple Butter recipe using Splenda.

APPLE BUTTER (BREAD MACHINE)

Steps:

• Place all ingredients in bread pan. Set to jam cycle and start.
• After cycle is finished, pour into containers and refrigerate.
• Note: Commercial applesauces vary greatly in the amount of moisture. If the consistency is not thick enough for you, run it through the jam cycle again, checking a few times for consistency. Several reviewers mention having to do this.

APPLE BUTTER BREAD

Steps:

• Combine flour, sugar, and cinnamon; set aside.
• Combine eggs, butter, apple butter, and milk; beat well.
• Stir in pecans and raisins.
• Add flour mixture, stirring just until dry ingredients are moistened.
• Spoon batter into a greased and floured 9- x 5- x 3-inch loafpan.
• Bake at 350 degrees F.
• for 65 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove to wire rack and cool completely.