Apple Butter Bran Bread Recipes

APPLE BUTTER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan.
• Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl.
• Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

APPLE BUTTER QUICK BREAD

Steps:

• Heat 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.
• In 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.
• Add 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.
• Sprinkle 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.

APPLE-RHUBARB BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts., Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.

BREAKFAST APPLE BRAN LOAF

Steps:

• Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
• Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
• While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
• Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
• Slice with a serrated knife and serve with butter on the side.
• Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.

APPLE BUTTER BRAN BREAD

Steps:

• 1. Stir together flour, baking powder, soda and salt. Set aside.2. Combine Kellogg's® All-Bran® cereal, apple butter and lemon juice. Let stand about 2 minutes or until cereal softens.3. In large mixing bowl, beat together shortening and sugar until thoroughly combined. Add egg. Beat well. Stir in cereal mixture and raisins. Add flour mixture, stirring only until combined. Spread in 9 x 5 x 3-inch loaf pan coated with cooking spray..4. Bake at 325°F about 1 1/4 hours or until wooden pick insert near center comes out clean.. Let cool in pan 10 minutes before removing from pan. Place on wire rack to cool completely. Wrap with plastic wrap.

APPLE BUTTER BRAN BREAD

Steps:

• 1. Stir together flour, baking powder, soda and salt. Set aside.2. Combine Kellogg's® All-Bran® cereal, apple butter and lemon juice. Let stand about 2 minutes or until cereal softens.3. In large mixing bowl, beat together shortening and sugar until thoroughly combined. Add egg. Beat well. Stir in cereal mixture and raisins. Add flour mixture, stirring only until combined. Spread in 9 x 5 x 3-inch loaf pan coated with cooking spray..4. Bake at 325°F about 1 1/4 hours or until wooden pick insert near center comes out clean.. Let cool in pan 10 minutes before removing from pan. Place on wire rack to cool completely. Wrap with plastic wrap.

APPLE BUTTER BREAD

Steps:

• Combine flour, sugar, and cinnamon; set aside.
• Combine eggs, butter, apple butter, and milk; beat well.
• Stir in pecans and raisins.
• Add flour mixture, stirring just until dry ingredients are moistened.
• Spoon batter into a greased and floured 9- x 5- x 3-inch loafpan.
• Bake at 350 degrees F.
• for 65 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove to wire rack and cool completely.

APPLE BUTTER BREAD

Steps:

• In a mixing bowl, combine the apple butter, cinnamon and cloves.
• Whisk in the water, then oil, then brown sugar, then the eggs (not all together). Mix until smooth.
• Sift together (important so you don't get white lumps in your dark bread), flour, baking soda and salt. Then combine with the apple butter mixture and mix until smooth.
• Pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans.
• Bake at 350F for 65-70 minutes for the 9-inch pan or 45-50 minutes for the mini-loaves.
• Let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack.