Recipe by Bruce Stone
"The wonderful taste of apple butter in a very easy to make bread. Your family will love it!"
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1 1/2 cups
1 1/4 cups
When I made this recipe, I did prepare it a tad differently. I combined all the wet ingredients together in a medium sized bowl (including the butter, which I did melt) and then all the dry ingredients in a seperate bowl. I tossed the raisins and chopped nuts into the dry ingredients before I folded the dry ingredients into the wet to prevent the raisins/nuts from sinking to the bottom of the muffin cups and also overmixing. I added a teaspoon of pure vanilla extract and substituted pecans for walnuts. Before folding the raisins in, I soaked them in hot apple juice for 20 minutes. I did make muffins out of this recipe, I got 12 smallish muffins out of one recipe. Baked at 350*, my muffins were done at 20 minutes. These muffins turned out moist, delicious and perfectly sweet. NOTE: I did use a homemade (and very heavy on the seasonings) apple butter in this recipe which made any extra seasonings unnecessary.
I've made this twice. The first time with apple butter (homemade) and according the the recipe. It was delicious. The second time with pear butter and a tsp. of orange extract. It was exquisite! I also changed the technique and did it Sarah Jo's way because I was tired and in a hurry and and it worked just as well. I recommend experimenting with different fruit butters and extracts!
Delicious! I used homemade apple butter, but I had been just a tad conservative on spices so I did add the cloves and nutmeg, too. Used golden raisins simmered in apple cider for just a minute to plump them. Bread came out moist, sweet and fragrant....fell apart as I turned it out of the loaf pan, but that was no fault of the recipe, just my own impatience! Will make this one often!
AWESOME!! Was very moist and had great flavor that reminds me of all the things I love about the fall. Thank you for the great recipe
Very easy to make and yummy. Perfect for Fall. Accidentally made a loaf with 1/4 cup of apple butter because I misread the ingredients. Still turned out okay but pretty flat, more like brownies. The second loaf I made correctly and it was much better, more like bread.
Had a ton of homemade apple butter from my mother-in-law; this was the perfect use for it, since it was not going to get eaten up, even with putting some in the freezer! The bread turned out moist and flavorful. I microwaved the raisins with some cider to plump them up, strained out the cider, then tossed them with some flour to prevent them sinking -- recommended. I'll go back to this recipe the next time I have extra apple butter.
this was awesome!!!!! I love Fall flavors
!!!! This was awesome, better than just throwing some apple butter on toast. Tastes like fall, my favorite season! Thanks for this great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Butter Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 122
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