This loaf is unapologetically autumnal. I stopped by Scott Farm this weekend and couldn’t resist their apple butter. Left with a few jars and, naturally, too many apples. This recipe doesn’t call for fresh ones (they’re destined for a Gâteau Invisible), but if you’re that kind of person, go ahead and fold some in. It’ll only make your kitchen smell better.
Ingredients
Wet Ingredients
- 1 cup apple butter
- ½ cup pumpkin purée
- 10 Tbsp butter, browned
- 1 cup light brown sugar
- 2 eggs
- ⅓ cup labneh or Greek yogurt
- 1 tsp vanilla extract
Dry Ingredients
- 255 g all-purpose flour
- 1½ tsp baking soda
- 1½ tsp salt
- 2½ tsp pumpkin pie spice
Method
- Preheat oven to 350°F (175°C).
- Butter a 9×5” loaf pan and line it with parchment, leaving an overhang for easy removal.
- In a small saucepan, brown the butter until nutty and fragrant. Let it cool slightly.
- In a large bowl, whisk together apple butter, pumpkin purée, brown sugar, browned butter, eggs, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, salt, and spices.
- Fold the dry ingredients into the wet mixture until just combined—don’t overmix.
- Pour the batter into the prepared pan and bake for about 70 minutes, or until a tester inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then lift out and let cool completely. Serve warm or at room temperature.
Notes
- Next time I might try to top this off with a streusel topping
Source
Adapted from Molly Baz’s Brown Butter & Labneh Banana Bread Cake — reworked with apple butter instead of bananas.