Apple Butter Einkorn Bread

Apple butter brings concentrated fruit, gentle spice, and lasting moisture to einkorn quick bread. A reserved ribbon through the center makes each slice feel generous without weighing down the crumb.

Ingredients

Dry ingredients

• 300 g fresh-milled einkorn flour
• 6 g baking soda
• 4 g baking powder
• 5 g fine salt
• 4 g ground cinnamon
• 1 g ground nutmeg

Wet ingredients

• 240 g apple butter, divided
• 2 large eggs
• 100 g light brown sugar
• 100 g unsalted butter, melted and cooled
• 120 g plain whole-milk yogurt
• 5 g vanilla extract

Method

1. Heat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with a parchment sling.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl whisk 160 g apple butter, eggs, brown sugar, melted butter, yogurt, and vanilla until smooth.
4. Fold wet into dry just until combined. Einkorn batter becomes gummy when overmixed.
5. Spread half the batter in the pan. Spoon the remaining 80 g apple butter down the center, keeping it away from the edges. Cover with remaining batter and make one shallow swirl with a knife.
6. Bake 55–65 minutes, until the center reaches about 200°F (93°C) or a tester beside the apple-butter ribbon emerges with moist crumbs.
7. Cool in the pan 15 minutes, then lift to a rack and cool completely before slicing.

Fresh-milled notes

Good to know: Use thick apple butter, not applesauce. Thin fruit purée can leave a damp line around the swirl.

Good to know: Mix einkorn only until the dry flour disappears; its gluten weakens quickly under prolonged mixing.

Good to know: Tent loosely with foil if the top browns before the center is finished.

Keep learning

Use the Fresh-Milled Flour Guide, consult the hydration guide, troubleshoot dense bread and sticky dough, and browse the recommended tools guide.

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