I am trying to be in denial about the fact it is already November, this effort is failing miserably, as the pumpkins are out on the nature table, as are a dozen acorn caps. Racoon is visiting Mouse in his cozy pumpkin house, and wispy haired gnomes roam freely across the shelf-scape. The Autumn Leaf Fairy is descending from sky (hanging from the thermostat, we are still in denial and prefer a cozy down comforter to using the heater… I’m sure we will change our minds soon!), and we have a lantern to light our way through the early dark of evening.
I have also been actively seeking out uses for apple butter. I had a batch that didn’t get canned (thanks freak heat wave!) so it has been sitting in a doubled half-gallon ziploc bag in the back of the fridge. My favorite use of apple butter so far has been to use it in an apple butter spice bread. It is moist, well spiced, and makes three good-sized loaves.
Apple Butter Spice Bread
- 4 cups whole wheat flour
- 1 1/2 cups cane sugar
- 1 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 2 eggs
- 3/4 cup apple butter
- 1 1/2 cups milk
- 1 cup honey
- Preheat oven to 325*F, grease three 8.5 x 4.5 loaf pans
- Combine flour, sugar, baking soda, baking powder, and spices.
- In separate bowl, whisk together eggs, apple butter, milk, and honey.
- Add wet to dry, mixing well to combine.
- Pour batter evenly into greased loaf pans (8 1/2 x 4 1/2)
- Bake for 45 min, or until an inserted toothpick comes out clean (check at 40 min.)
- Cool in pan for 15 min., gently remove from loaf pan and allow to finish cooling on rack.