Apple Butter Bread
A soft, moist, and flavorful quick bread infused with apple butter and cinnamon. This loaf is simple to make, bakes beautifully, and is perfect for breakfast, snacks, or sharing with family and friends.
Equipment
- 2 standard loaf pans (8x4-inch)
- 2 Large Mixing Bowls
- 1 medium whisk
- 1 Mixing spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wire cooling rack
- Non-stick baking spray or shortening for greasing
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs
- 1 cup neutral cooking oil such as canola or vegetable
- 2 cups apple butter homemade or store-bought
- ½ cup milk
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat. This ensures even baking and a golden, tender loaf.
- Prepare the pans: Lightly grease two standard 8x4-inch loaf pans using non-stick spray, butter, or shortening. Make sure all corners and sides are coated to prevent sticking.
- Mix the dry ingredients: In a large mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Whisk together until the mixture is evenly blended and lump-free. Set aside.
- Combine the wet ingredients: In another large bowl, whisk the sugar, eggs, and oil until smooth and well combined. Stir in the apple butter and milk, mixing until the batter has an even consistency.
- Bring the batter together: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently with a spatula or spoon, mixing only until everything is just incorporated. Avoid over-mixing to keep the bread tender.
- Fill the pans: Divide the batter evenly between the two greased loaf pans, smoothing the tops with a spatula for even baking.
- Bake the bread: Place the pans in the preheated oven and bake for 50–60 minutes. The bread is ready when a toothpick inserted in the center comes out clean, or when the top springs back gently when pressed.
- Cool the loaves: Remove the pans from the oven and let the bread cool completely in the pans on a wire rack. This helps the loaves firm up and release easily.
- Store properly: Once cooled, wrap each loaf tightly in plastic wrap, then place in a zip-top bag. Store at room temperature for up to 3 days, or refrigerate if your kitchen is warm or if keeping longer.
Notes
- Use room-temperature eggs for better mixing and even texture.
- Homemade apple butter gives a fresher, spiced flavor, but store-bought works well too.
- Do not over-mix the batter—this ensures a soft, tender crumb.
- Greasing pans thoroughly prevents the loaves from sticking.
- A toothpick test or gentle spring-back touch is the best way to check doneness.
- Bread tastes even better the next day as flavors develop.
- Wrap tightly for freshness; the loaves stay moist for several days at room temperature.