Moist Apple Butter Bread
This apple butter bread is moist, spiced, and full of cozy apple flavor. Made with apple butter and simple ingredients, it’s an easy quick bread you can bake for Fall weekends or share during the holidays. Enjoy it warm with coffee or as a sweet snack any time of day.
Equipment
- 1 9X5-inch loaf pan
- 1 whisk
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 225 grams apple butter
- 200 grams granulated sugar
- 25 grams brown sugar light or dark
- 112 grams vegetable oil
- 2 large eggs room temperature
- 120 grams milk dairy or non-dairy, room temperature
- 2 teaspoons vanilla extract
- 200 grams all purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoons allspice
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it with nonstick spray.
- In a large mixing bowl, whisk together the apple butter, granulated sugar, brown sugar, oil, and eggs until the mixture looks smooth and well combined.225 grams apple butter, 200 grams granulated sugar, 25 grams brown sugar, 112 grams vegetable oil, 2 large eggs
- Add the milk and vanilla extract, whisking again until fully incorporated.120 grams milk, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix only until you no longer see streaks of flour. Overmixing can make the bread dense instead of soft and tender.200 grams all purpose flour, ¼ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoons allspice
- Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached.
- Let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely (about 1 hour). Then slice and enjoy!
Notes
- Measure the flour correctly: Too much flour can make the bread dense and dry. For the best results, weigh the flour with a kitchen scale or use the spoon-and-level method (spoon it into your measuring cup and level it off with a knife).
- Use room temperature ingredients: Cold eggs or milk can cause the batter to mix unevenly. Let them sit out for about an hour before baking.
- Check for doneness: Every oven bakes differently. Start checking the bread around 50 minutes. If the top is browning too quickly, loosely cover it with foil for the remaining bake time.
- Storage: Once fully cool, store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it for up to 3 months. Wrap slices tightly in plastic wrap and thaw at room temperature.
Nutrition
Serving: 1sliceCalories: 320.8kcalCarbohydrates: 48.3gProtein: 3.7gFat: 12.8gSaturated Fat: 2.3gPolyunsaturated Fat: 6.7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 34.2mgSodium: 265mgPotassium: 79.6mgFiber: 1.1gSugar: 31.1gVitamin A: 73.3IUVitamin C: 0.2mgCalcium: 38.5mgIron: 1.2mg
Tried this recipe?Let us know how it was!