Apple Butter Bread
A copious amount of apple butter infuses this bread with flavor.
Serves: 16 1 slice servings
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups apple butter
- 1/2 cup plus 2 tablespoons apple juice
- 2 tablespoons walnut or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup dark raisins or currants
- 1/4 cup chopped walnuts (optional)
- Place the flour, baking powder, baking soda, and nutmeg in a large bowl, and stir to mix well. Add the apple butter, apple juice, oil, and vanilla extract, and stir just until the dry ingredients are moistened. Fold in the raisins or currants and, if desired, the walnuts.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for 45 to 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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