This apple cider bread is loaded with apples, hard apple cider and plenty of fall flavor. It’s easy to make and tastes even better the next day.
Fall is around the corner and I am already planning my recipes starting with this loaded apple cider bread. It is packed with fall flavor and I’m not just talking apples. There’s nutmeg, cinnamon and hard apple cider in this 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 try to hold off until September, but somehow I always seem to start the fall baking before then. Just take my apple crisp bars for example.
But apple cider is my true weakness when it comes to fall. Fresh apple cider, hard apple cider, sparkling apple cider—you get the idea. It’s just so darn good!
I wanted to make some type of apple bread, but wanted to be sure that the apple flavor was abundant. So I thought, “Why not put apple cider in it?” But I didn’t stop there. I then decided to put hard apple cider into this loaf.
Hence the name loaded apple cider bread.
It’s that type of thinking that gets me into trouble. Okay, maybe not trouble (unless I have one to many hard ciders while baking and forget to take the bread out of the oven), but it does bring my baking into unchartered territory at times.
Thankfully adding an alcoholic liquid to a loaf of apple cider bread does not end poorly. In fact, quite the opposite. I think the strong cider made this bread even better than using regular cider. It made the flavors that much stronger and that much better for fall.
Of course if hard cider isn’t your thing, regular apple cider works just as well for this recipe (trust me, I tried it that way too!)
The moral of this story is to try baking out of the box. Any regular apple bread would do, but experimenting with new ingredients can result in even better baked goods. Or maybe that’s the hard cider talking…
Loaded Apple Cider Bread
- 2 cups (240 g) unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup (1/2 stick or 57 g) unsalted butter, room temperature
- 1/2 cup (112 g) granulated white sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs
- 1/2 cup (120 ml) hard apple cider*
- 2 1/4 cups chopped apples about 3 small apples, peeled and cored**
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- Preheat oven to 350° F. Grease and flour a 8x5-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 and sugars. Beat in eggs one at a time. Add in flour mixture alternately with cider—about half at a time, ending with flour. Mix just until combined.
- In a small bowl, toss apples with lemon juice. Stir apples into the batter using a rubber spatula or large spoon.
- Transfer batter into the prepared pan. Bake 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.
**I used Gala apples for this recipe. I suggest a crisp apple and feel free to use more than one kind!
Inspired by Recipe Girl.