This apple cider bread is loaded with fresh apples, spiced cider and plenty of fall flavor. It’s simple to make and tastes even better the next day. It’s the perfect recipe to try if you are looking for an easy fall quick bread!

apple cider bread with cinnamon glaze and three slices cut off the loaf

I always start my fall baking off with recipes that use apples. They are the first in season and there are so many recipes that use them. I love a good quick bread recipe so I decided to make an apple cider bread with fresh apples and a cinnamon glaze. It tastes like apple cider donuts, but as a quick bread with chopped apples in every bite!

Why You’ll Love This Recipe

  • Lots of flavor. The apple cider, fresh apples and warm spices make for a tasty treat!
  • Quick and easy. The batter comes together in minutes, then all you have to do is bake!
  • Amazing texture. The moist and tender crumb envelops the apple pieces in every bite.
  • Delicious glaze. I use it on my pumpkin scones and people love it!
  • Perfect fall treat. Whether you enjoy a slice for breakfast or an afternoon snack, this bread is perfect for a crisp fall afternoon.

Ingredient Notes

apple cider bread ingredients labeled with text
  • Apples: Tart crisp apples work best! I like Honeycrisp or Granny Smith. Peel them, then chop into pieces.
  • Apple cider: Fresh spiced cider will provide the best flavor.
  • Spices: Cinnamon and cloves are my favorite to use in apple recipes. If you don’t have ground cloves, you can substitute with allspice or nutmeg.
  • Lemon juice: This helps keep the apples crisp and fresh. I recommend fresh lemon juice, not bottled.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Add some more mix-ins. Chopped nuts, such as walnuts or pecans, would be a delicious addition as would raisins. I suggest 1/2 cup mixed in with the apples.

Try a streusel topping. Whisk together ¾ cup flour⁣, ¼ cup light brown sugar⁣, 2 Tablespoons sugar⁣, ½ teaspoon cinnamon. Stir in 1/4 cup melted butter and put the mixture in the fridge while you make the bread batter. Sprinkle streusel on top right before baking.

Make muffins. Try my apple cider muffin recipe for this variation. They are so delicious!

How to Make Apple Cider Bread

photo collage demonstrating how to make batter for apple cider bread
  1. Make an apple cider reduction. Over medium-low heat, simmer the cider in a saucepan. Once the cup simmers down to about 1/2 cup, set aside to cool.
  2. Whisk together dry ingredients—flour, baking powder, baking soda, cinnamon, cloves and salt. Set aside.
  3. Combine butter, brown sugar and sugar in a bowl using an electric mixer. Add eggs one at a time.
  4. Alternate adding dry ingredients and cider to the wet ingredients.
photo collage demonstrating how to make apple cider bread with chopped apples in a loaf pan.

Expert Tips

Use the right apples. Tart, crisp apples are best. I prefer Granny Smith, Honeycrisp or Braeburn. Soft, sweet apples will make the bread turn out mushy.

Measure your ingredients properly especially the flour. If you don’t have a kitchen scale, fluff up your flour with a fork and spoon it into a measuring cup. Level it off with a knife (never pack down flour!)

Use room temperature ingredients. They will mix together more easily to create a smooth batter. As a result, the texture of the bread will be more tender.

Let the bread cool before adding the glaze. If the bread is still warm, the glaze will become thin and messy. It helps to take the bread out of the pan after 10 minutes so it cools more quickly.

spoon drizzling glaze on top of apple cider bread

Storage Tips

Store in an airtight container at room temperature for 3 or 4 days.

Freeze after the loaf has completely cooled. Securely wrap it in plastic wrap and store in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.

Recipe FAQ

What are the best apples for baking?

Granny Smith, Honeycrisp or Braeburn are my go-to’s. However, my mom swears by Northern Spy and many people love Jonagold too.

Why is my bread is dry?

Most likely the bread was overbaked. Check that your oven temperature is correct with an oven thermometer. It’s also possible too much flour was added. Use a kitchen scale for accurate measuring.

Can I use apple juice?

Yes, in a pinch, you can use apple juice instead (I suggest unfiltered). Double the spices to make up for the loss of flavor that spiced cider would provide.

loaf of apple cider bread with glaze and three slices on top of parchment paper
slice of apple cider bread with chunks of apples and glaze dripping down

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

apple cider bread with cinnamon glaze and three slices cut off the loaf

Get the Recipe: The BEST Apple Cider Bread

This apple cider bread is loaded with fresh apples, spiced cider and plenty of fall flavor. It’s easy to make and tastes even better the next day.
5 (14 ratings)

Ingredients

Apple Cider Bread

  • 1 cup (240 ml) fresh apple cider, to be reduced to 1/2 cup
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 6 Tablespoons (100 g) unsalted butter, room temperature
  • ½ cup (112 g) granulated white sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 ¼ cups chopped apples, about 3 small apples, peeled and cored**
  • 1 tablespoon (15 ml) freshly squeezed lemon juice

Cinnamon Glaze

  • ½ cup (60 g) confectioners' sugar
  • ½ teaspoon ground cinnamon
  • 2-4 teaspoons whole milk

Instructions 

Apple Cider Bread

  • Preheat oven to 350° F. Grease and flour a 9×5-inch loaf pan.
  • Make the apple cider reduction. In a medium saucepan over medium heat, bring 1 cup cider to a simmer. Cook until reduced to approximately 1/2 cup, about 10 to 15 minutes. Transfer to a bowl and cool completely
  • In a medium bowl, whisk together the dry ingredients—flour, baking powder, salt, baking soda, cinnamon and cloves.
  • In a separate large bowl, use an electric mixer to cream together butter, sugar and brown sugar. Add eggs one at a time, beating well after each addition. Alternate adding flour mixture and apple cider, ending with flour. Mix just until combined (avoid over mixing).
  • In a small bowl, toss chopped apples with lemon juice. Stir apples into the batter using a rubber spatula or large spoon.
  • Transfer batter into the prepared pan. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then remove to a wire rack and let cool completely.

Cinnamon Glaze

  • In a bowl, whisk together confectioners' sugar and cinnamon. Add milk 1 teaspoon at a time until desired consistency is reached (I usually use about 3 teaspoons). Use a spoon to drizzle icing over cooled loaf. Slice and enjoy!

Notes

Best apples for baking: Granny Smith, Honeycrisp or Braeburn.
Store in an airtight container at room temperature for 3 or 4 days.
Freeze for up to 3 months. Wrap cooled loaf in plastic wrap and place in an airtight container in freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and serving.
Serving: 1slice, Calories: 290kcal, Carbohydrates: 52g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 361mg, Potassium: 143mg, Fiber: 2g, Sugar: 31g, Vitamin A: 275IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 2mg

Inspired by Recipe Girl.

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