Apple Butter Bread is one of my favorite ways to use homemade apple butter! It is soft, moist, and full of warm cinnamon and nutmeg, with a little maple syrup for extra flavor. I love making it with my Slow Cooker Apple Butter, but store-bought apple butter works, too.
The apple butter gives this bread plenty of cozy apple flavor without needing any chopped apples. And that simple apple cider glaze on top makes each slice even better! Be sure to try my Apple Cider Donut Bread as it is another delicious recipe to enjoy!
Ingredients & Substitutions
- Flour: All-purpose flour works best for this bread. I have not tested this recipe with other types of flour.
- Sugar: Granulated sugar adds sweetness without changing the apple butter flavor.
- Leavening and spices: Baking soda, baking powder, cinnamon, nutmeg, and kosher salt give the bread its lift and warm flavor.
- Eggs: Use room-temperature eggs for a smoother batter and more even baking. Out of eggs? Try one of my egg substitutes!
- Maple syrup: Adds sweetness and a light maple flavor. Pure maple syrup is best.
- Butter: I use unsalted butter. If using salted butter, you can reduce the kosher salt slightly.
- Apple butter: Homemade or store-bought apple butter will work. This is where most of the apple flavor comes from, so use one you really enjoy. Then, use it for my apple butter cake!
- Vanilla and milk: Vanilla adds flavor, while milk helps keep the bread soft and moist. Whole or 2% milk works well.
- Glaze: Confectioners’ sugar and apple cider make a simple glaze for the cooled bread. Add a little extra cider if needed to get the right drizzling consistency.
Tips for the Best Apple Butter Bread
- Use thick apple butter. A thick apple butter gives the bread a richer apple flavor without adding too much moisture to the batter.
- Don’t overmix the batter. Stir just until the ingredients are combined. A few small lumps are fine.
- Watch the loaf near the end of baking. Start checking at 50 minutes. If the top is getting too dark before the center is done, loosely tent it with foil.
- Let it cool completely. The bread needs time to finish setting, and a cool loaf makes it much easier to add the glaze without it melting right off.
- Wait to glaze until serving. This is especially helpful if you are making the bread ahead or freezing it.
FAQs
Can I use store-bought apple butter?
Absolutely! Store-bought apple butter works well in this recipe. Just make sure you use a thick apple butter rather than applesauce, since they have different textures and flavors.
Can I make Apple Butter Bread without maple syrup?
I recommend keeping the maple syrup in the recipe. It adds sweetness and a subtle maple flavor that pairs really well with the apple butter. I have not tested the bread with a substitute.
Why did my bread sink in the middle?
A loaf that sinks can be caused by underbaking, overmixing the batter, or opening the oven door too early. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be sure not to overmix once the wet and dry ingredients are combined.
Can I make this bread without the glaze?
Yes! The bread is flavorful enough to serve on its own, so the glaze is optional. That said, the apple cider glaze adds a little extra sweetness and apple flavor that I really like.
How to Serve Apple Butter Bread
- For breakfast: Serve a thick slice with coffee, tea, or a warm mug of apple cider.
- As a snack: Add a little butter to a slice for an easy afternoon treat.
- For brunch: Slice it up and add it to a fall breakfast or brunch spread alongside other baked goods.
How to Store Apple Butter Bread
Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 3 days. If possible, store it without the glaze and add the glaze just before serving.
Refrigerator: I don’t recommend refrigerating the bread, as it can dry it out.
Freezer: Wrap the cooled, unglazed bread tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature, then add the glaze before serving.
Apple Butter Bread
Ingredients
- 1 ¾ cups (219 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ½ cup maple syrup
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 cup (272 g) apple butter
- 1 teaspoon vanilla extract
- ⅓ cup milk
Apple Cider Glaze
- ½ cup (62.5 g) confectioners' sugar
- 1 tablespoon apple cider, plus more as needed
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, maple syrup, melted butter, apple butter, vanilla, and milk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes. If the top is browning too quickly, loosely tent the loaf with foil during the last 10 to 15 minutes of baking.
- Let the bread cool in the pan for 15 minutes. Use the parchment to lift it out and transfer it to a wire rack to cool completely.
- For the glaze, whisk the confectioners’ sugar and apple cider until smooth. Add a little more cider if needed to reach a drizzling consistency. Drizzle over the cooled bread.
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