1cup(240 ml) fresh apple cider, to be reduced to 1/2 cup
2cups(250 g) all-purpose flour
1teaspoonbaking powder
1teaspoonsalt
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonground cloves
6Tablespoons(100 g) unsalted butter, room temperature
½cup(112 g) granulated white sugar
½cup(100 g) packed light brown sugar
2large eggs, room temperature
2 ¼cupschopped apples, about 3 small apples, peeled and cored**
1tablespoon(15 ml) freshly squeezed lemon juice
Cinnamon Glaze
½cup(60 g) confectioners' sugar
½teaspoonground cinnamon
2-4teaspoonswhole milk
Instructions
Apple Cider Bread
Preheat oven to 350° F. Grease and flour a 9x5-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.