Ryan Scott - Apple Butter Swirl Sourdough Breakfast Bread

Ryan Scott shows how to spend more time with your family and less in the kitchen with this quick bread.


  • 1 1⁄3 cup warm milk
  • 2 eggs, room temp
  • 6 tablespoons melted butter
  • 1 packet platinum instant sourdough 3 cups bread flour
  • 1⁄4 cup sugar
  • 1 1⁄2 teaspoons sea salt


  • 1⁄2 cup confectioners’ sugar
  • 1⁄2 block (4 oz) cream cheese
  • 1 egg yolk
  • 1⁄4 teaspoon vanilla extract
  • 2⁄3 cup store bought apple butter


  • 1 1⁄2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1⁄4 teaspoon fresh grated nutmeg


  • Stand mixer
  • Pastry brush
  • Spatula
  • Bowl
  • Whisk
  • Scraper
  • Medium bowl
  • Loaf pan
  • Instant-read thermometer

Ryan Scott - Apple Butter Swirl Sourdough Breakfast Bread - Home & Family

Makes 1 2 1⁄2 Pound Loaf

SERVING SIZE: 1 2 1⁄2 Pound Loaf



In a the bowl of a stand mixer, combine the milk, egg and butter . Add the dry ingredients and yeast and mix with the dough hook for 1-2 minutes until fully hydrated. Scrape the sides of the bowl down and continue mixing on medium-low speed for 5 minutes. The dough should be pulling away from the sides of the bowl but still be slightly sticky. Using a bowl scraper, round the dough into a ball and place in a greased bowl. Cover with plastic and a towel and set in a warm place to double in size. This should take about 1 hour.


While your dough is rising, make the cream cheese filling. Put the cream cheese, powdered sugar, egg yolk and vanilla in a food processor and pulse until smooth. Put in the fridge until ready to use.


Once the dough has risen to double its size, turn it out onto a lightly floured work surface. Gently flatten and de-gas the dough with your hands, pushing it into a rectangular shape about 1/2 “ thick and about 1” short of the length your loaf pan. Spread the apple butter on the entire rectangle of dough, leaving just the top 1⁄2” bare. Top the apple butter with your cream cheese filling, still leaving the top 1⁄2” bare. Very carefully roll the rectangle up like a jelly roll, trying not to let the filling squeeze out. When you get to the end, gently stretch the last half inch up and pinch it into the dough log to create a tightly sealed jelly roll log of dough. Tuck the ends in a little bit to seal them and gently transfer the loaf, seam down, into a greased loaf pan. Cover loosely with plastic and a towel and set aside in a warm spot to proof, about 1 hour. The loaf should almost double in size, coming up over the top of the loaf pan by a couple inches.


Preheat the oven to 350f. When the loaf is fully proofed, gently egg wash the entire top and use scissors to cut a pattern of “v”s into the top of the loaf. Sprinkle to top liberally with cinnamon sugar and put in the preheated oven. Bake until the internal temperature reads 200 with an instant-read thermometer and the top of the loaf is deep brown.


Cool the loaf in the pan for 10 minutes, and while it is still pretty hot gently remove it from the pan (you want to do this while the loaf is hot so that the sugars in the apple butter are still warm and pliable. Wait too long and you might have hard caramelized apple butter sticking your loaf to the inside of the pan.). Drizzle with icing while still warm, or if you want more coverage, brush the icing on with a pastry brush. (to make the icing, whisk together the ingredients until smooth.)

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