¼cup(1/2 stick or 57 g) unsalted butter, , room temperature
½cup(112 g) granulated white sugar
½cup(100 g) light brown sugar, packed
2large eggs,, room temperature
½cup(120 ml) fresh apple cider
2 ¼cupschopped apples, about 3 small apples, peeled and cored**
1tablespoon(15 ml) freshly squeezed lemon juice
½cup(60 g) confectioners' sugar
Apple Cider Bread
Preheat oven to 350° F. Grease and flour a 9x5-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!
Best apples for baking: Granny Smith, Honeycrisp or Braeburn.Storing apple cider bread: Keep in an airtight container at room temperature for 2 or 3 days or in the refrigerator for 5 days.Freezing apple cider bread (no icing): Wrap cooled loaf in aluminum foil or plastic wrap. Store in an airtight container in freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and icing.Recommended tools: Kitchen scale, hand mixerand loaf pan.