This is an adaptation of mom’s famous banana bread recipe. I found myself with oodles of apples this fall, and had to make apple butter or face losing them completely. Slowly, but surely, finding ways to use the jar after jar stocked in my pantry. This way is perhaps my favorite.
Apple Butter Bread yield: 1 loaf
½c high fat butter, unsalted
1c sugar, unrefined, unbleached
2 eggs, large
1½ c flour, all purpose and unbleached
1t baking soda
1t sea salt
1c apple butter
½c Greek yogurt
1t vanilla extract
1t ground cardamom
1t nutmeg, ground
Preheat oven to 350F.
Butter a 9in x 5in x 3in loaf pan and set aside.
Using an electric mixer, cream the sugar and butter until light and fluffy.
Add eggs one at a time until fully incorporated.
In a non-reactive mixing bowl, combine flour, baking soda and salt. Whisk until fully incorporated. Add creamed butter and mix until just combined. Don’t overwork. Then add the apple butter, yogurt, vanilla, and mix together gently but make sure to fully combine batter.
Pour batter into prepared loaf pan and bake until toothpick inserted in the center of the cake comes out clean (about 1 hour).
Let cool in pan for 5-10min and then flip out of pan. Enjoy warm slices with apple butter smeared on top.