2cgluten free all-purpose flourspoon and leveled method, suggestion in post
½teaspoonxanthan gumomit if your GF all-purpose flour contains this or guar gum
1teaspoonbaking soda
½teaspoonsalt
½teaspoonground nutmeg
½teaspoonground cinnamon
½teaspoonground cloves
Wet Batter Ingredients
¾cgranulated sugar
½cdairy free butterroom temperature, suggestion in post
2large eggs
1capple butter
½cdairy free yogurtsuggestion in post
Nutmeg Glaze
1½cconfectioner's sugar
6-8teaspoonapple ciderapple juice or dairy free milk can be substituted
1teaspoonfresh grated nutmeg optional, ground cinnamon can also be used
Instructions
Preparing the Batter
Preheat the oven to 350°F. Lightly spray 9x5-inch loaf pan with nonstick spray; set aside.
In a large bowl, whisk together all the dry ingredients and set aside.
With a standing mixer or handheld mixer, cream together the butter and sugar well.
Beat in the eggs, one at a time.
Then stir in the apple butter.
Next alternatively add the dry ingredients to the mixing bowl with the yogurt. Scrape down the sides and bottom of the bowl frequently, but don't overmix.
Transfer the batter to the loaf pan and bake for 55 minutes, or until a toothpick inserted into the middle of the loaf pan comes out clean.
Allow the bread to cool completely before adding the glaze.
Nutmeg Glaze
In a large bowl, combine the confectioner's sugar with 6-8 teaspoon of apple cider (apple juice or dairy free milk work too).
Add in the freshly grated nutmeg.
Transfer the glaze to the refrigerator and allow to stiffen for 15-20 minutes.
Then once the bread is completely cool, glaze the loaf using an angled spatula.
Cut, serve, and enjoy.
Notes
Store leftovers covered and in the refrigerator so the frosting doesn't stick to plastic wrap or aluminum foil.