• Crank the oven to 350.  Line a 9 x 5 loaf pan with aluminum foil, leaving extra on the sides for “handles.”
• Grease the loaf pan.  Butter or baking spray will work, but a sparingly small smear of bacon fat adds a layer of flavor.
• In medium bowl, cream the butter and sugar together.
• Add apple butter and buttermilk. You can do this by hand or use a mixer, just make sure the ingredients are well mixed.
• Add eggs, give it a good stir.  Mixture should be smooth and creamy.
• In large bowl, whisk dry ingredients together.  Make a well.
• Add wet ingredients, stirring in just enough to moisten.  The batter should be just a smidge thicker than pancake batter. 
• Pour batter in prepared loaf pan.  Pick up pan a couple of inches off the table and drop gently to level batter. 
• Bake 25-35 minutes, rotating once through the cycle.  Bake until apple bread is browned.  A toothpick inserted will come out clean.  The bread will slightly pull away from sides. 
• Remove from oven.  I use the aluminum “handles” to remove bread from pan and let cool on a cutting board or cooling rack. 

Serving Suggestions

Apple bread is the perfect breakfast or snack to pair with coffee, pumpkin spiced tea, or mulled apple cider with a nip of bourbon.

Consider griddling slices of apple bread.  For savory dinners on the go, top with an egg, apple butter, and ham.  For a griddled dinner desert, smear with apple butter, sprinkle on black walnuts, and add a dollop of bourbon infused whipped cream.  

For an unusual treat, cube leftover slices and make a trifle layered with whipped cream, nuts and apple butter.