When the apple harvest is upon us, apples in all forms begin to insinuate their way into the foods of fall from my kitchen.
When your husband is gifted cases of homegrown organic apples, then your kitchen goes into high gear.
Our home has smelled like an orchard for the past weeks as I process the harvest for fall.
Apple Chips, Apple Sauce, Apple pie filling, apple cobbler, but most seems to be making its way to apple butter.
I followed a Alisha Fleming’s lead to make my apple butter in a crockpot, choosing to leave out the honey while it cooked. I like the simplicity of unsweetened apple butter, figuring I can always add a bit of sweetener later in my recipes.
- 1 cup apple butter- homemade or store bought
- 3 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups [url href=”http://glutenfreedoctor.com/gluten-free-flour-mix-whole-grain/” title=”Gluten-Free Flour Mix-Whole Grain”]Whole Grain Flour[/url] mix
- 1 cup [url href=”http://glutenfreedoctor.com/gluten-free-flour-mix-white/” title=”White Flour Mix”]White flour mix[/url]
- 2 teaspoons baking powder
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup pecans (optional)
- Grease a 4×8 loaf pan or a 9×9 square pan.
- Preheat oven to 350 degrees
- Combine the apple butter, eggs, sour cream and vanilla in a mixing bowl.
- Beat well to combine and make just a bit fluffy.
- Stir together remaining ingredients except pecans in a second bowl till the mixture is a uniform color.
- Combine the two mixtures, stirring till you have a single color batter.
- Pour into prepared pan.
- Sprinkle with pecans if desired.
- Bake for 60-70 minutes till the bread pulls away from the sides, is golden brown and a toothpick inserted in the center comes out clean.
Most of the time, we just don’t use a apple butter as a spread on bread.