What to do with....

Apple Butter. For our wedding favors we gave out jars of apple butter from our favorite orchard that we go to every fall. I love getting the apple butter and putting it on an english muffin or a bagel. But there's only so many that I can eat before the jar just sits in the fridge and starts to take up space. We also have a couple extra jars of the apple butter left over and I needed to find a way to start using them up so when I saw this recipe I knew I had to try it.

Apple Butter Pound Cake
Source/Adapted From: Our Share of the Harvest Blog
Makes: 1 9x5 Loaf Pan
Ingredients
1 1/2 cups all-purpose flour
1/4 tsp salt
1 stick butter, softened
2/3 c sugar
1/2 tsp vanilla extract
1/2 cup apple butter
3 eggs, room temperature
1 apple peeled and chopped - My addition!

Directions
Preheat oven to 330 degrees F.  Grease one loaf pan.  In a medium bowl, sift together the flour and salt.  Set aside.  In the bowl of a mixer fitted with a paddle attachment, cream butter and sugar for a full 8 minutes (I wasn't able to beat mine for that long since I only have a hand mixer).  It should be very light in color and fluffy in texture.  Beat in vanilla extract and apple butter until thoroughly combined.  Crack eggs into a small bowl and beat slightly.  Add in increments to the butter mixture, beating to combine after each addition.  Add flour mixture to butter mixture in increments, beating only until just combined after each addition.  Fold in apple pieces. Spoon batter into prepared pan, tapping to release bubbles and smoothing the top.  Bake for 40-50 minutes or until a cake tester inserted in the center comes out clean.

This bread was absolutely delicious. As an avid apple butter fan, I would absolutely sacrifice a jar of the tasty treat to put into this bread. It was nice and moist, and I loved the addition of the apple pieces in it, it gave it a little something extra. I've already made this bread a few times and can't wait to make it again, my Dad especially seems to enjoy it!