Apple Cider Bread with Cinnamon Glaze
This apple cider bread is loaded with apples, apple cider and plenty of fall flavor. It’s easy to make and tastes even better the next day. It’s the perfect recipe to try if you are a beginner baker or if you’re looking to bring something to a friend’s house.
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.
Why this recipe works
There is a lot of apple flavor in this bread thanks to fresh apples and good apple cider. You can make the quick bread batter in minutes and add a simple glaze for additional sweetness.
- Apples: Tart crisp apples work best! I like Honeycrisp or Granny Smith. Do not use soft apples like Macintosh.
- 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.
Step by step instructions
- Preheat oven to 350 F. Line a 9×5-inch loaf pan with parchment paper.
- Whisk together dry ingredients—flour, baking powder, baking soda, cinnamon, cloves and salt.
- Combine butter, brown sugar and sugar in a bowl using an electric mixer. Add eggs one at a time.
- Alternate adding dry ingredients and cider to the wet ingredients. Stir in chopped apples by hand.
- Bake at 350 F for 50 minutes.
- Whisk glaze ingredients together and drizzle over the cooled bread.
How to make cinnamon glaze
I love a good spiced glaze on fall desserts and cinnamon glaze is incredibly simple to make. All you need is confectioners’ sugar, cinnamon and whole milk. Whisk the 1/2 teaspoon cinnamon into 1/2 cup confectioners’ sugar and add milk until desired consistency is reached (I usually use 2 to 4 teaspoons). Use a spoon to drizzle the glaze over the cooled loaf.
This glaze is very similar to the one I use on my pumpkin scones. If you’d like more spice, try adding a pinch of cloves, ginger and nutmeg to the icing.
Use the right apples. Tart, crisp apples are best. 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!)
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.
Frequently Asked Questions
Granny Smith, Honeycrisp or Braeburn are my go-to’s. However, my mom swears by Northern Spy and many people love Jonagold too.
Keep bread in an airtight container at room temperature for 2 or 3 days or in the refrigerator for 5 days.
Yes, but without the icing. Once the loaf has completely cooled, securely wrap it in aluminum foil or 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 icing.
Recipes that use fresh apples
Did you pick too many apples at the orchard? Or do you just love baking with apples? Either way I have a few recipes for you to try! My favorite way to bake apples is in an apple crisp. It simple, delicious and reheats well. However, my most popular fall recipe is apple crisp bars with a shortbread crust.
Here are some more of my favorite apple recipes for fall.
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Apple Cider Bread
Apple Cider Bread
- 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
- ½ cup (120 ml) fresh apple cider, room temperature
- 2 ¼ cups chopped apples, about 3 small apples, peeled and cored**
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- ½ cup (60 g) confectioners' sugar
- ½ teaspoon ground cinnamon
- 2-4 teaspoons whole milk
Apple Cider Bread
- Preheat oven to 350° F. Grease and flour a 9×5-inch loaf pan.
- 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 for at least 20 minutes, then remove to a wire rack and let cool completely.
- 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 cool apple cider bread. Slice and enjoy!
Inspired by Recipe Girl.