Apple Butter Bread Recipe (2024)

FAQs

Why is my apple butter more like applesauce? ›

While both applesauce and apple butter are made by slow-cooking apples with water, spices, and maybe a little sugar until you have something soft and saucy, apple butter is cooked much longer so that the mix cooks down even further to become a thick, glossy, caramelized spread.

The longer you cook it, the thicker it will be. Apple butter is high in natural sugar so if you want don't want to add sugar, then use sweet apples. The thing about sugar is that helps thicken your apple butter. I used about 5 tablespoons of coconut sugar so my apple butter was satisfyingly sweet.

Once the apple butter has cooled and been placed into jars or airtight containers, store using the following guidelines: Refrigerator Storage – You can store the apple butter in the fridge for up to 1 month. Freezer Storage – You can store the apple butter in the freezer for up to 1 year.

Color will depend on the cooking method, how much sugar has caramelized, and even the color of your spices and sugars. Scrape a spatula along the bottom of the pot and note the results: Very thin: If the apple butter immediately fills in the area you just scraped, keep cooking it.

If apple butter is too sweet: Mix in a few squeezes of fresh lemon juice or a little lemon zest to help balance the sweetness.

But the apple butter has a more concentrated, rich flavor. It works wonders in a cake, especially compared to applesauce. Sure, applesauce is great and delivers a lot of moisture to baked goods, but it rarely brings tons of fall, apple flavor. That's why apple butter is here to save the day!

There's no need to thaw the apples first, although you'll probably need to bake your pie about 20 minutes longer if using frozen apples. If you turn the frozen apples into apple butter or applesauce but you're not big on canning, you can freeze both until you're ready to use it.

The only thing apple butter has in common with regular butter is its spreadability. But it's actually more comparable to preserves or jam than it is butter; it's really just concentrated fruit, maybe a bit of sugar, with no dairy in sight.

The only issue with recanning is to be sure the apple butter is heated to 212*F before filling the jars. So we poured the apple butter into a large pot. The larger the better, as the apple butter will sputter and splash when it boils.

Here, we want the fruit to fall apart. Chop, but don't peel or core them, since the skins amp up the apple flavor and the core adds pectin, which helps the apple butter set.

What happens if you don't brown butter enough? ›

Under-browned butter won't carry as much flavor, and won't bring that lovely nuttiness to your bake. It will look lighter as you'll see in the photo below. Over-browned butter will taste bitter or even burnt, and be darker brown in color, as you can see in the photo below.

For example, sweeter apples tend to break down easier than their acidic partners. This means that apples like Red Delicious break down quickly, turning your pie into more of an applesauce than a delectable dessert.

Since you'll be cooking your apples down, your best apple picks for applesauce are softer varieties like Golden Delicious and Fuji. McIntosh has a tender flesh that easily breaks down when cooked, making it a great choice for sauce hausarbeiten schreiben lassen.

What Does Apple Butter Taste Like? The spread should taste like baked apples and a mix of warming spices. It should be sweet but have a tang. Good apple butter will flood your mouth with a mellow rich apple finish, smooth and lush.

Mashed Bananas

Considered as the best applesauce replacement, mashed bananas have the right creamy texture which stands close to applesauce. Just as healthy, bananas are packed with fiber and produce a healthier glucose level.