Recipe of the Week: Apple Butter Bread


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.

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.