Apple Butter Cinnamon Raisin Loaf


one 9-x-5-inch loaf pan
16 to 20 slices



About this Recipe

Recipe from Back to Baking Whitecap Books, 2011

Like pumpkin purée, apple butter lends moisture and sweetness to baked goodies. Be certain to buy pure apple butter, which is made only of apples, slowly cooked down to concentrate their taste and sweetness. Because of this natural sweetness, no sugar is needed in this recipe.

warm pizza dip


  • 1 cup pure apple butter
  • ½ cup apple or orange juice
  • 2 eggs
  • 1 medium apple, peeled and coarsely grated
  • 2 cups whole wheat flour
  • 1 tbsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup raisins
NOTES: The loaf will keep, well-wrapped, for up to 3 days. The loaf can be frozen, but do not refrigerate.

Step by Step Instructions

Step 1

Preheat the oven to 325°F and grease a 9-x-5-inch loaf pan.

Step 2

In a large bowl, whisk the apple butter, apple or orange juice and eggs. Stir in the grated apple.

Step 3

In a separate bowl, stir the flour, baking powder, cinnamon, allspice, baking soda and salt. Add this to the apple butter mixture and stir just until evenly blended. Stir in the raisins and scrape the batter into the prepared pan, spreading to level.

Step 4

Bake the loaf for 45 to 50 minutes until a tester inserted in the center of the loaf comes out clean. Cool the loaf in the pan for 20 minutes, then turn it out to cool completely before slicing.