"The wonderful taste of apple butter in a very easy to make bread. Your family will love it!" — Bruce Stone
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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.
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.
* 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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