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Easy Apple Butter Bread

By: Lisa from Two Bears Farm
Lisa from Two Bears Farm
This image courtesy of

If you're looking for a delicious way to use up apple butter, try this sweet Easy Apple Butter Bread. Served warm with fresh butter, it makes a wonderful sweetbread that the family will love.

  • 2 cups self rising flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 4 tablespoons melted butter
  • 6 ounces vanilla yogurt
  • 3/4 cup apple butter


  1. Preheat oven to 350 degrees F.
  2. Combine eggs, butter, apple butter, yogurt and beat well. In a separate bowl, combine dry ingredients.
  3. Mix well with moist ingredients until all is smooth.
  4. Pour in loaf pan and bake for 70 minutes, or until a tester inserted in the center comes out clean.

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1st time I made this I used a disposable loaf pan. It overflowed so if you use a disposable loaf pan make 2. The 2nd time I made them as muffins. I libbed the muffin tin with baking papers and filled them just past 1/2 full. Cooked at 350 for 45 minutes. They came out excellent.

I love apple butter. My mother has been looking for an apple cookie that tastes like apple. They all seem to fall short. I am curious if this really has an apple taste and if so, perhaps the apple butter in the cookie recipe would work better than what she is doing now. This looks great and doesn't seem like it would be over the top sweet.

Any recipes for "Apple Butter" out there?

Coarsely chop up apples - if you have a food mill, chop them cores, peels and all. Cook in barely enough liquid (water or cider) to cover them until they're mushy. Run through a food mill or press through a sieve until pureed and seeds/cores/peels separated out. Add spices to taste and half as much sugar as puree (by volume). Cook in a wide pot, stirring regularly (or cook in a crockpot on high, with the lid off) until the puree is dark brown and plops from a spoon (rather than pouring - not runny any more). Can it like jam, or refrigerate - it lasts a week or two in the fridge, 6 months to a year canned and kept in the pantry (cool, dark place).


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