Apple Butter Bread Food

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:

• 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 BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. Prepare a 9 X 5 loaf pan with baking spray.
• Cream together the butter and sugar.
• Add the eggs and half of the buttermilk. Beat until smooth.
• In another bowl whisk together the flour, salt, baking soda, cinnamon, cloves, and nutmeg.
• Add half of the flour mixture to the wet ingredients in the bowl. Beat, and then add the rest of the buttermilk. Beat again, and then add the rest of the flour mixture. Beat until just combined.
• Stir in the apple butter until the batter is an even color.
• Pour the batter into the prepared pan.
• Bake 55-65 minutes, checking the center with a toothpick that comes out clean.
• Let the cake cool and turn it out of the pan before glazing.

APPLE BUTTER RECIPE

Steps:

• Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
• Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

CARAMEL APPLE BUTTER BREAD

Steps:

• 1. Lightly coat a 9x5 loaf pan with nonstick spray. Preheat oven to 325 degrees F for glass loaf pan or 350 degrees F for metal loaf pan.
• 2. In a large bowl, cream together butter, sugar and brown sugar. Stir in yogurt and baking powder until well combined. Add eggs and vanilla; combine well.
• 3. In a separate small bowl, combine flour, pumpkin pie spice, salt and nuts; fold into creamed batter until combined- do not over mix!
• 4. Spoon half of mixture into prepared pan. Spread caramel apple butter over batter in pan, then spread remaining batter over apple butter. If desired, run a knife through batter to give a swirled appearance but it is not necessary.
• 5. In a small bowl, combine together ingredients for streusel topping using a fork or your fingers until mixture resembles coarse crumbs. Sprinkle evenly over batter in pan.
• 6. Bake in preheated oven for about 60 minutes or until a toothpick comes out clean. Completely cool bread on wire rack before slicing.

PEANUT BUTTER APPLE BANANA BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the the first seven ingredients, through vanilla, and whisk to combine.
• Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
• Add the bananas, apples, and fold gently to combine.
• Add the peanut butter chips and fold gently to combine.
• Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
• Bake for about 60 to 65 minutes (I baked 63 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. **
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
• Optionally, serve with or glaze with Peanut Butter, Honey Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze.

APPLE BUTTER BREAD FOR BREAD MACHINE

Steps:

• Add ingredients in order given to the bread pan.
• Set on Sweet cycle (or Basic), 2 lb size.
• Check during the first mixing if the dough is too wet and add some extra flour if necessary.

APPLE-BUTTER BANANA BREAD

Steps:

• Preheat oven to 350°.
• Grease and flour bottom and sides of a 9x5 pan only about 1/2 inch up sides of pan and set aside.
• In a large bowl combine flour, baking powder, cinnamon, baking soda, salt and nutmeg until blended and set aside.
• In a medium bowl combine eggs, banana, apple butter, sugar and oil and blend.
• Combine egg mixture to flour mixture, stir just until moistened and pour into prepared pan.
• Bake at 350° about 45 minutes or until bread tests done with a toothpick.
• Cool bread in pan for about 5-10 minutes and then remove from pan and cool completely on a wire rack.
• It's best to refrigerate before serving.
• *** NOTE: For nut topping, mix sugar and flour together and cut in cold butter with a pastry blender until mixture resembles course crumbs. Stir in nuts and top bread before baking.

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-PECAN QUICK BREAD

Steps:

• Prepare the Streusel Topping: Stir together coarsely chopped pecans, flour, brown sugar, melted butter, cinnamon, and salt. Let stand 30 minutes. Crumble into small pieces.
• Prepare the Bread: Meanwhile, preheat oven to 350°F. Beat butter and cream cheese in bowl of a heavy-duty stand mixer on medium speed until creamy, about 2 minutes. Gradually add brown sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together flour, baking powder, baking soda, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended. Stir in Slow-Cooker Apple Butter, chopped toasted pecans, and vanilla. Spoon batter into 2 greased (with vegetable shortening) and floured 8- x 4-inch loaf pans. Sprinkle top of batter evenly with Streusel Topping.
• Bake in preheated oven until a long wooden pick inserted in center of each loaf comes out clean and sides pull away from pans, 50 minutes to 1 hour, shielding tops of pans with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool loaves in pans on wire racks 10 minutes. Remove from pans; cool completely, about 1 hour.

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

Steps:

• Preheat oven to 350 and grease a loaf pan with nonstick cooking spray. Do not forget this part because bread is not easy to get out unless you prepare the pan.
• Add all dry ingredients - all purpose flour, baking soda, cinnamon, baking powder and salt in a small mixing bowl and mix well. Set bowl aside.
• Now, in a separate bowl, add we ingredients - sugar, oil and eggs to a mixing bowl and mix well.
• Add milk and apple butter into wet ingredient bowl and mix well.
• Fold in flour ingredients and mix just until batter combined (do not over mix).
• Pour apple butter bread batter into prepared loaf pan and bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Its important to note that all ovens are a bit different, so start watching around the 45-50 minute mark and every 5 minutes after. Some times bread comes out without batter on the toothpick but a bit of bread, and that is when I pull it.
• Let bread cool ENTIRELY before removing from pan and slicing to serve.
• Wrap in plastic cling wrap and then foil around that to keep moist and ready to serve. Leave on counter (not in fridge)

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.