Apple Butter Bread
This Apple Butter Bread is a soft, tender quick bread with a golden crust and a deep, caramel-like apple flavor. A little cinnamon keeps everything warm and cozy without overpowering the apple butter, and it uses simple pantry staples plus one jar of apple butter—no peeling, coring, or chopping required. Beginners can bake it with confidence, and experienced bakers will love how little work it takes.
Equipment
- Mixing bowls 1 medium and 1 large
- Whisk
- Spatula
- 9x5 inch loaf pan
- Parchment paper
- Measuring cups
- Measuring spoons
- Hand mixer or stand mixer optional but helpful
- Wire cooling rack
- Aluminum foil
- Toothpick
Ingredients
- 1 ½ cups all-purpose flour 180g
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter 113g, softened
- ¾ cup granulated sugar 150g
- 2 organic eggs room temperature
- 1 cup apple butter 240g
- 1 teaspoon vanilla extract
For Serving (Optional)
- cream cheese for spreading
- honey butter for spreading
- peanut butter for toasting
- vanilla ice cream for serving
Instructions
- Place an oven rack in the center position and preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with unsalted butter and line with parchment paper, leaving overhang on the long sides.
- In a medium bowl, whisk together flour, baking soda, sea salt, and ground cinnamon for about 30 seconds until uniform. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium speed for 2 to 3 minutes until pale, light, and fluffy. Scrape down the bowl as needed.
- Add eggs one at a time, beating well after each. Mix in apple butter and vanilla extract on low speed until fully combined and smooth.
- Add the flour mixture to the wet ingredients in three additions, mixing on low speed or stirring gently until just combined. Do not overmix.
- Pour batter into the prepared loaf pan, spread evenly into corners, and smooth the top. Tap the pan on the counter two or three times to release air bubbles.
- Bake for 50 to 60 minutes. Check at 40 minutes and tent loosely with aluminum foil if browning too quickly. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely for about 1 hour before slicing into 10 even slices with a serrated knife.
Notes
- Use room temperature ingredients: Softened unsalted butter and organic eggs at room temperature mix together more smoothly.
- Do not overmix: Stir the flour in just until it disappears to avoid a dense, tough loaf.
- Read the apple butter label: Choose one with no added spices if you want full control over the cinnamon flavor.
- Test with a toothpick: This simple check keeps you from underbaking or overbaking the loaf.
- Watch the top: Tent the loaf with foil after about 40 minutes if it browns too fast.
- Cool before slicing: Letting the bread cool completely gives you clean, even cuts.
- Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze tightly wrapped for up to 3 months.
- Reheating: Warm slices in a toaster oven or microwave for 10 to 15 seconds to restore softness.
- Variations: Add ½ cup chopped walnuts or pecans, fold in ½ cup diced apples or dried cranberries, increase cinnamon to 1 ½ teaspoons or add ¼ teaspoon nutmeg, drizzle with a powdered sugar and apple cider glaze, or replace half the all-purpose flour with whole wheat flour.
- Make it vegan: Swap unsalted butter for vegan butter and replace eggs with ½ cup unsweetened applesauce or two flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
- Make it gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.
Nutrition
Serving: 1SliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 55mgSodium: 200mgFiber: 1gSugar: 18g
Tried this recipe?Let us know how it was!