Apple Butter Quick Bread
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick cooking spray
- 1cup/130 grams all-purpose flour
- ½cup/60 grams whole-wheat flour
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½teaspoon ground allspice
- ¼teaspoon freshly grated nutmeg
- ½teaspoon fine sea salt
- ½cup/120 milliliters vegetable, or other neutral, oil
- ½cup/100 grams granulated sugar
- ½cup/110 grams dark brown sugar
- 2large eggs, at room temperature
- 1½teaspoons vanilla extract
- ¾cup/180 milliliters apple butter
- ¼cup/60 milliliters plain yogurt
- Turbinado sugar, as needed, for finishing
Nutritional analysis per serving (8 servings)
398 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 5 grams protein; 269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
The first time I made this, I thought it was too sweet, but had amazing potential. I've refined the recipe to be a bit healthier: skip the white sugar entirely (without increasing the amount of brown sugar), even up the ratio of white to whole wheat flour (3/4 C of each), and skip the turbinado sugar topping. I also make this recipe as muffins, dropping the cooking time down to 23 mins. Either way, it's a total hit in my house and disappears the same day I make it or the very next day.
Hi, in Germany we don't know apple butter. Could someone tell me how to prepare it?
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At the last minute, I had to substitute the apple butter, since it had gone bad. I subbed in peach butter and followed the rest of recipe as written. After it was cooked, the middle collapsed as it rested. Not sure why. I loved the flavors and next time will use less sugar.
Delicious but lacking in apple flavor. I made my own Apple sauce perhaps I added too much spice to this sauce so bread was like a deep spiced bread. I skipped white sugar and used half brown sugar it was still very good. Would remake with pumpkin butter or fig butter (Trader Joe’s). Good base recipe.
I omitted the granulated sugar, used a heaping teaspoon of apple pie spice, and made into jumbo muffins for 27 minutes. So, so delicious warm, my toddler took it right out my hand.
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