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.
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 (4 g) baking powder
- 1 teaspoon (5 g) salt
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon (1 g) 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 (2) large eggs, room temperature
- 2 ¼ cups (285 g) 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 (1 g) ground cinnamon
- 2-4 teaspoons (10 ml) whole 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 55 to 60 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