A gift of crabapple butter from my friend, artist, and esteemed educator,
Michelle Tillander, inspired this please-come-on-fall! recipe.

The cake-like bread–or bread-like cake–boasts a slightly chewy crust, a moist and tender crumb that is just dense enough, and rich color.

It needs no glaze or topping, although plant-based Greek style vanilla yogurt and a few roasted pecan halves gilds this lily beautifully.

Applebutter Loaf (vegan/plant-based)

1/2 cup applebutter
1/3 cup unsweetened applesauce
1/2 cup molasses
1/4 cup brown sugar (light or dark)
1/2 cup plant-based butter, melted
1/4 cup unsweetened plant-based milk
1 teaspoon vanilla extract
Up to 1 tablespoon cinnamon, apple pie spice, or pumpkin pie spice to taste (if your applebutter is spicy, you might want only 1 teaspoon)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups all-purpose flour
Pinch salt if butter is not salted

Preheat oven to 375°. Grease a standard metal 8.5 x 4.5 inch loaf pan and line crosswise with a 6″ strip of foil if desired for lift-out removal. Spray foil.

Stir or whisk together all ingredients in large bowl until smooth, about 50 strokes. Transfer batter into prepared pan. Bake 42-45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan, remove to serving board or plate, and slice when very slightly warm or room temperature. Avoid slicing while it is too warm, or it will fall apart.