Applebutterbread Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 250 degrees F. Combine the apples, apple cider, brown sugar and 1/2 teaspoon salt in a large ovenproof pot or Dutch oven over medium heat. Bring to a simmer, partially cover and cook until the apples are soft, about 20 minutes.
• Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Puree the mixture in a blender in batches until smooth (or use an immersion blender).
• Return the mixture to the pot and bake, uncovered, stirring every 30 minutes, until thickened and deep amber, 2 1/2 to 3 1/2 hours (the timing will depend on the kind of apples you use). Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate up to 5 days.
• Try it on: Pancakes, waffles, yogurt, oatmeal, grilled cheese, PB&J, biscuits, cornbread or pork chops

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.

Steps:

• Sift together dry ingredients. Set aside.
• Combine eggs, sugar, oil, milk, and vanilla in a large bowl.
• Add flour mixture; mix gently.
• Fold in apples, nuts and coconut.
• Spoon into lightly greased 9X5 inch pan. Sprinkle top with cinnamon and sugar which have been mixed together.
• Bake 60 minutes at 350 degrees.
• Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
• Mix by hand to avoid overmixing and to insure a tender moist loaf.

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.

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.