Description
This delightful Apple Cider Bread combines the warm flavors of cinnamon, cloves, and fresh apples with a rich apple cider reduction for a moist, flavorful loaf. Perfect for breakfast or an afternoon snack, it features a cinnamon glaze that adds a sweet finishing touch.
Ingredients
Bread Ingredients
- 1 cup fresh apple cider (to be reduced to 1/2 cup)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 6 Tablespoons unsalted butter (room temperature)
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 2 large eggs (room temperature)
- 2 1/4 cups chopped apples (about 3 small apples, peeled and cored)
- 1 tablespoon freshly squeezed lemon juice
Glaze Ingredients
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon ground cinnamon
- 2-4 teaspoons whole milk
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the bread from sticking during baking.
- Make cider reduction: In a medium saucepan over medium heat, bring 1 cup of fresh apple cider to a simmer. Allow it to cook and reduce until it measures about 1/2 cup; this typically takes 10 to 15 minutes. Once reduced, transfer it to a bowl and let it cool completely.
- Whisk dry ingredients: In a medium bowl, combine the flour, baking powder, salt, baking soda, ground cinnamon, and ground cloves. Whisk these ingredients together to ensure even distribution.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs and alternate mixing: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, alternate adding the dry flour mixture and the cooled apple cider reduction to the butter mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Toss apples with lemon juice and fold in: In a small bowl, toss the chopped peeled and cored apples with freshly squeezed lemon juice. Gently fold these apples into the batter using a rubber spatula or large spoon.
- Transfer batter and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 15 minutes, then remove it from the pan and place it on a wire rack to cool completely before glazing.
- Make cinnamon glaze: In a small bowl, whisk together the confectioners’ sugar and ground cinnamon. Gradually add whole milk 1 teaspoon at a time until the glaze reaches your desired drizzling consistency. Usually about 3 teaspoons are used.
- Glaze the cooled loaf and serve: Use a spoon to drizzle the cinnamon glaze over the cooled loaf. Once glazed, slice and enjoy your Apple Cider Bread.
Notes
- Ensure the apple cider reduction is completely cooled before mixing the batter to prevent curdling.
- Do not overmix the batter; this will keep the bread tender and moist.
- For best results, use freshly peeled and cored apples, such as Granny Smith or Fuji, for a balance of sweetness and tartness.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative and use a nondairy milk for the glaze.