Old Fashioned Amish Apple Butter Loaf – Easy and Moist
This Old Fashioned Amish Apple Butter Loaf is an easy, moist quick bread made with rich apple butter, warm cinnamon, brown sugar, and simple pantry ingredients. Perfect for breakfast, brunch, fall baking, afternoon coffee, or a cozy homemade dessert.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup apple butter
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and apple butter until smooth and well combined.
- Gradually add the dry ingredients to the apple butter mixture, alternating with the milk. Mix just until combined. Do not overmix the batter.
- Gently fold the chopped pecans into the batter if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra pecans over the top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack and allow it to cool for another 15–20 minutes.
- Slice the cooled apple butter loaf and serve plain, with butter, cream cheese, powdered sugar, or a drizzle of maple glaze.
Notes
- Apple Butter: Use a thick, flavorful apple butter for the richest apple flavor and best texture.
- Don't Overmix: Once the flour is incorporated, mix only until no dry streaks remain. Overmixing can make the loaf dense.
- Pecans: Pecans are optional. Walnuts can also be used if preferred.
- Doneness: Start checking the loaf around the 50-minute mark because oven temperatures and loaf pans can vary.
- Cooling: Allowing the loaf to cool before slicing helps the crumb set and produces cleaner slices.
- Storage: Store tightly covered at room temperature for up to 2 days or refrigerate for longer storage.
- Freezing: Wrap individual slices or the entire cooled loaf tightly and freeze for up to 3 months.
Nutrition Facts
- Calories: 320 kcal
- Total Fat: 13 g
- Saturated Fat: 6 g
- Cholesterol: 60 mg
- Sodium: 270 mg
- Total Carbohydrates: 47 g
- Dietary Fiber: 2 g
- Total Sugars: 25 g
- Protein: 5 g