Apple butter is a thick, fruity, cinnamony spread that is simple to make from just a few ingredients if you have your own apple trees. We don’t have trees and only picked up enough apples for some apple crisp baking, this year. So no canning for me. Fortunately, apple butter is readily available, year-round, in the jam and jelly aisle of most supermarkets. It’s non-dairy, even though “butter” is part of the name. That’s just referring to its smooth, spreadable consistency. Apple butter reminds me of everything I love about fall — cooler, crisp air; lots and lots of baking and the aroma of warm spices, like cinnamon, wafting from my kitchen. It’s not just great as a spread on toast and English muffins, it’s fabulous to bake and cook with, too. I had a chance this week to create a recipe using Musselman’s Apple Butter and oh man! — it hits on every delicious count. This recipe would be great for gift-giving and for holiday buffet tables. You can serve it warm from the oven, but our family likes it, best, served cold. The rich, warm flavors of the apples and spices, and the moist texture, are magnified after a few hours in the refrigerator. Like other quick breads, you should be able to make this ahead and freeze it for several months. I definitely wouldn’t hesitate to make it into muffins, either. I hope your family enjoys Apple Butter Quick Bread as much as mine has.
- ½ cup butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- ¾ cup apple juice
- 1 teaspoon vanilla
- 1 cup apple butter
- 1 cup white whole wheat flour
- 1 cup unbleached, all purpose flour
- 1 teaspoon salt
- 1½ teaspoons baking soda
- 2 teaspoons cinnamon
- Cream the butter and sugars together.
- Mix in the eggs,
- the apple butter and apple juice
- and the vanilla.
- Beat until well combined.
- Add the dry ingredients and continue mixing until everything is incorporated and a thick batter is formed.
- Pour the bread batter into a well-greased loaf pan and bake at 350 degrees for 65-70 minutes.
- Serve this delicious bread, warm from the oven or cool and then refrigerate. Our family likes it best cold, as the moistness and flavor are magnified after being chilled.
- As you can see from this picture, my loaf formed a slight indentation in the top of the loaf. I'm not sure why, but it didn't affect flavor, texture or doneness in any way, so if yours does the same -- no worries. It will be fabulous!
- To freeze, wrap cooled bread tightly in plastic wrap and then insert in a ziptop freezer bag or wrap with two layers of aluminum foil.
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I received a jar of Musselman’s Apple Butter, recipe cards and a spurtle to test them in my own kitchen and create a recipe. No monetary compensation was received and a positive review was not required. The views and opinions expressed are wholly my own and based on my personal experience with the product. The recipe is a Busy-at-Home original.