Apple Butter Bread By Keni I Made It

Apple Butter Bread By Keni

Good4U 11 years ago
Apple Butter Bread By Keni
Apple Butter Bread
For Keni Day 02/15/14

A nice tasty almost savory loaf/bread, which was easy to put together. I wasn't sure how much sugar to sprinkle on top as she had said, using Apple Butter with no sugar added was best. I bought Apple Butter that had sugar in it, so I just sprinkled a bit, maybe 3 tsp. of raw sugar on the top. Next time I make this I think I would use more sugar on top. I would also cut down on the nutmeg amount, as I think there must be some in the Apple Butter I used. I found it a bit over powering alone, but it is good with some butter and honey, or jam, on top. I haven't toasted a piece of it yet, but I bet it would be good, as she suggested, as a side to a pork meal. I greased the loaf pan, which was not in her instructions, but the loaf came out of the pan very easily. It took over an hour or more before the bamboo stick I was testing it with came out clean. I was worried when I cut it, because the bottom half of the loaf was darker than the top half, but her picture shows that hers did that as well. All and all it is a nice different tasty savory loaf. Thanks so much Keni:) RIP my friend.
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frankieanne 11 years ago said:

That is a gorgeous loaf of bread! Apple butter is great as an ingredient, I have found. I probably would have greased the pan as well. Just for safety. Lovely results!

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mommyluvs2cook 11 years ago said:

That is very pretty! It looks like Keni used mini loaf pans, how cute :)

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Good4U 11 years ago said:

Thanks guys:)
Frankie, I originally bought the Apple Butter to make those ribs that you made in the crock pot with it in. Now I think I might have enough left to use it up for that.

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NPMarie 11 years ago said:

It a beautiful loaf! I remember always having apple butter sammies when I was a little girl:)

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pointsevenout 11 years ago said:

Good loaf. Good flavor. Have yet to taste it room temperature.
Used 8x loaf pans. Baked for 45 minutes. Internal temperature read 200F, a hallmark for yeast risen baked breads. So I pulled them. But the loaves still had a darker line on the bottom that looked like the loaves could have been baked longer.
Maybe the 200F test is not valid for quick risen breads.
Sprayed one loaf pan and left the other one dry. I could tell that the sprayed loaf clearly pulled away from the sides of the pan before dumping them over. And when dumped, left little to no residue although the non-sprayed pan only left a very thin layer.
Both loaves did not leave a residue when tested with the temperature probe and tested springy on top and bottom of the loaves.
So if the bottom of the loaves were almost done, another 15 minutes bake should do fine.

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