Apple butter is pretty new to me. I’ve known about it for a long time but the idea of spreading it on toast just didn’t seem overly appealing for whatever reason. Not until I took a stop at The Big Apple did I realize how amazing it is in baked goods.
Stupid as it may sound, I didn’t properly read the instructions my first look through and didn’t realize this recipe made two loaves—you’d think the four cups of flour would have clued me in but on, I blindly persevered and ended up with far too much loaf (or so I thought). I don’t own two loaf pans so when I realized my mistake, I took a square baking pan and pour the second half of the batter in, planning to ice them and make squares. To my amazement I didn’t end up having to toss some of it out and it tasted great.
I adapted this recipe from Dizzy, Busy and Hungry. I changed a few things around but kept the same general ingredients and steps. I do feel the need to say don’t mind the sloppy photography on this one, it’s getting dark where I live at about 5pm this time of year which makes it a bit tougher.
Ingredients
Makes 2 loaves
- 4 cups whole wheat flour
- 1 and ¾ cups coconut sugar
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 and ½ tsp. ground cloves
- 1 tsp. ground nutmeg
- 2 eggs
- ¾ cup apple butter
- 1 and ½ cups milk
- 1 cup pure maple syrup
Method
Preheat oven to 325 degrees F.
In a large bowl, combine the flour, sugar, baking soda, baking powder, ginger, cinnamon, cloves, and nutmeg. In a separate bowl, combine the eggs, apple butter, milk, and maple syrup. Mix the wet ingredients into the dry ingredients until just combined.
Pour batter evenly into two 9×5 inch loaf pans. Bake for 1 hour, until a toothpick inserted in the center comes out clean. Cool and remove from loaf pan. Spread a mixture of softened cream cheese and apple butter for an extra rich flavour.
the vegetarian ginger 
Wow this looks really delicious… And now I’m intrigued by apple butter too!!
You should definitely give it a try! Great flavours for the colder months especially
I made too much apple butter and no one likes it as much as jam in my house so that jars have been sitting forlornly on the shelves. I found that cakes were the best way to go with it and I love the look of this one. I’ll definitely be trying it out soon – thank you for sharing it! Yummy 🙂
I think your photos are lovely but this time of year is tough for good lighting isn’t it? I’ve been having to take everything outside to get any decent photos recently and even then they’re getting blurred … meh. Let’s just hope for sunshine in those few daylight hours!
Homemade apple butter sounds amazing though! It ends up being tough in the winter months for sure, the motivation to cook and go outside drops to zero. Any tricks you use for better low light photog?
Your photos are really good, you don’t need tips!
Well, I suppose a strong natural-light lamp (like a daylight lamp) might be good, or mirrors to reflect any natural light you’ve already got – you can buy quite cheap photographers’ reflectors online. A light box (I think you can make them quite cheaply with a cardboard box and white sheets) but they’re only good for smaller set up photos. And then photo editing (I use PicMonkey) where you can edit the exposure on the photos to make them brighter and sharpen up the details.
Hope this helps 🙂
I never though to use mirrors that’s a great idea! Also I’ve been wanting to purchase some kind of day light bulbs for a while but haven’t gotten around to it. I got a lighting kit a while ago but it’s so impossible to use! I’ll give these a try 🙂
I am so glad you liked the recipe! I love what you did with it and I love your photo. Thanks for stopping by my blog, I am glad to have found yours!
Thanks for the great recipe Kristin!
Apple butter reminds me of my childhood! This recipe sounds amazing! I would love to work it into a gluten free, dairy free loaf….and, I just happen to have home made apple butter in my fridg! I’ll have to get on this! Thanks!
I’m not always the best with dairy-free suggestions but my mom is gluten-free and she likes the new Robin Hood GF flour. I also know potato starch, rice flour and xanthum gum work well for baking too. Good luck 🙂
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