Apple Butter Quick Bread
Apple butter gives this bread a deep autumnal flavor and helps keep it moist for several days after baking. Whole-wheat flour adds a bit of heartiness to the batter, which can be made using only one bowl and a whisk.
- Serves: 8 persons
- Nonstick cooking spray
- 1cup/130 grams all-purpose flour
- ½cup/60 grams whole-wheat flour
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½teaspoon ground allspice
- ¼teaspoon freshly grated nutmeg
- ½teaspoon fine sea salt
- ½cup/120 milliliters vegetable, or other neutral, oil
- ½cup/100 grams granulated sugar
- ½cup/110 grams dark brown sugar
- 2large eggs, at room temperature
- 1 ½teaspoons vanilla extract
- ¾cup/180 milliliters apple butter
- ¼cup/60 milliliters plain yogurt
- Turbinado sugar, as needed, for finishing
Step 1Heat the oven to 350 degrees, and lightly grease a 9-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, cinnamon, allspice, nutmeg and salt to combine. Set aside.
Step 2In a large bowl, whisk the oil, sugar and brown sugar until well combined (you may need to switch to a rubber spatula after a bit). Add the eggs one at a time and whisk well after each addition to incorporate. Whisk in the vanilla extract.
Step 3Add the flour mixture and stir just to combine. Add the apple butter and yogurt and mix well to incorporate. Pour the batter into the prepared loaf pan and spread into an even layer.
Step 4Sprinkle the surface of the loaf generously with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.