Apple Butter Sour Cream Bread

• 2 Cubes of Butter, softened (1 cup)

• 2 C. Sugar

• 2 Eggs

• 1 Pint Jar of Louisburg Cider Mill Apple Butter

• 1/2 C. Sour Cream

• 2 C. Flour

• 1/2 tsp. Salt

• 1/2 tsp. Baking Powder

• 1 tsp. Baking Soda

• 1 tsp. Ground Cloves

• 1 tsp. Cinnamon

• 1/2 tsp. Nutmeg

Preheat oven to 325º. Grease and flour 2 9x5 loaf pans.

In a large bowl, cream together the butter and sugar. Add the eggs one at a time and mix well. Add the apple butter and sour cream and blend well. Add the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg to the mixtue and mix together on low speed. Pour into prepared pans.

Bake for 65 to 75 minutes, or until a fork comes out clean. Cool in pan about 10 minutes. Lightly run a knife around the edges of pan to help from sticking. Turn out onto a cooling rack.