Apple Cider Bread
A soft and flavorful quick bread made with fresh apples, reduced apple cider, and warm spices. Finished with a sweet cinnamon glaze, this loaf is perfect for breakfast, snacks, or dessert and makes a cozy fall treat.
Equipment
- 1 kitchen scale
- 1 medium saucepan
- 1 mixing whisk
- 1 hand mixer
- 2 medium mixing bowls
- 1 rubber spatula or large spoon
- 1 9x5 inch Loaf Pan
- 1 Wire Cooling Rack
Ingredients
For the Apple Cider Bread:
- 1 cup 240 ml fresh apple cider, reduced to ½ cup
- 2 cups 250 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 6 tablespoons 100 g unsalted butter, room temperature
- ½ cup 112 g granulated sugar
- ½ cup 100 g light brown sugar, packed
- 2 large eggs room temperature
- 2 ¼ cups about 3 small apples, peeled, cored, and chopped
- 1 tablespoon 15 ml fresh lemon juice
For the Cinnamon Glaze:
- ½ cup 60 g powdered sugar
- ½ teaspoon ground cinnamon
- 2 –4 teaspoons whole milk
Instructions
- Prepare the oven and pan: Set your oven to 350°F (175°C) so it has time to heat fully before the batter is ready. Lightly grease a 9×5-inch loaf pan with butter or nonstick spray, then sprinkle in a small amount of flour, tapping out the excess. This coating prevents sticking and helps the bread release smoothly after baking. Place the prepared pan aside until needed.
- Reduce the apple cider: Pour 1 cup (240 ml) of fresh apple cider into a medium saucepan and set it over medium heat. Allow the cider to simmer gently, stirring once or twice, until it reduces by half to about ½ cup (120 ml). This will take 10–15 minutes and will create a thicker, more concentrated liquid. Transfer the reduction to a bowl and let it cool completely before using it in the batter.
- Mix the dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground cloves. Whisking blends everything evenly and prevents clumps of baking powder or spices from appearing in the batter later. Set this bowl aside while you prepare the wet mixture.
- Cream the butter and sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed until the mixture becomes light, fluffy, and creamy—about 2–3 minutes. This step is key because it traps air in the mixture, giving the bread a tender, cake-like texture once baked.
- Add the eggs: Crack the two large eggs into a small bowl first to avoid shells, then add them one at a time to the butter mixture. Beat well after each addition until the eggs are fully blended in. The batter should look smooth and slightly glossy. Eggs provide structure, moisture, and richness to the bread.
- Combine the batter with cider and flour: Alternate adding the flour mixture and the cooled cider reduction into the butter mixture, beginning and ending with the flour. Mix gently on low speed until just combined. Stop mixing as soon as no streaks of flour remain, since overmixing at this stage can make the bread tough instead of soft.
- Prepare and add the apples: In a small bowl, toss the peeled, chopped apples with lemon juice. This prevents discoloration and balances the sweetness with a hint of brightness. Using a spatula or large spoon, carefully fold the apple pieces into the batter until they are evenly distributed. Be gentle to avoid deflating the batter.
- Transfer and bake the bread: Spoon the batter into the prepared loaf pan and spread it out evenly with a spatula. Lightly tap the pan on the counter to release any trapped air bubbles. Bake on the middle rack for 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the bread browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
- Cool the loaf properly: Remove the pan from the oven and let the bread rest for 15 minutes in the pan. This short cooling time helps the loaf firm up and makes it easier to remove. Carefully run a butter knife around the edges, then transfer the loaf to a wire cooling rack. Allow it to cool completely—about 1½ to 2 hours—before slicing or glazing.
- Make the cinnamon glaze: In a small bowl, whisk together the powdered sugar and ground cinnamon. Add milk a teaspoon at a time until the glaze reaches a smooth, pourable consistency that isn’t too runny. Typically, 3 teaspoons of milk works perfectly. If it’s too thin, add more sugar; if too thick, add a touch more milk.
- Glaze and serve the bread: When the loaf is fully cooled, drizzle the glaze over the top with a spoon, letting it drip naturally down the sides. Allow the glaze to set for a few minutes, then slice and serve. The bread can be enjoyed plain, with a pat of butter, or alongside a warm beverage for the ultimate fall-inspired treat.
Notes
- Use Granny Smith, Honeycrisp, or Braeburn apples for the best texture and balance of sweet-tart flavor.
- Reducing the cider is essential—it concentrates the flavor and prevents excess liquid in the batter.
- Avoid overmixing the batter once the flour is added; it can make the bread dense instead of tender.
- Always let the bread cool fully before glazing, or the icing will melt into the loaf.
- This bread tastes even better the next day as the flavors meld and the texture becomes moister.
