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Apple Cider Cinnamon Bread Recipe

Apple Cider Cinnamon Bread Recipe
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★★★★★

4.8 from 18 reviews

A moist and flavorful Apple Cider Cinnamon Bread that combines the warmth of cinnamon and nutmeg with the subtle tang of apple cider. This quick bread features a buttery cinnamon sugar topping for an extra touch of sweetness and spice, perfect for autumn breakfasts or cozy snacks.

Ingredients

Scale

For the Bread

  • 1 1/2 cups apple cider (for reducing)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Cinnamon Sugar Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter (for brushing)

Instructions

  1. Reduce Apple Cider: In a saucepan over medium heat, simmer 1 1/2 cups of apple cider until reduced to about 1/2 cup. This intensifies the apple flavor. Once reduced, remove from heat and let it cool to room temperature.
  2. Prepare Loaf Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy release after baking.
  3. Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, brown sugar, eggs, sour cream (or Greek yogurt), vanilla extract, and the cooled reduced apple cider until thoroughly combined.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mixing these separately helps distribute the leavening agents and spices evenly.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the bread tender and moist.
  6. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Loaf: Once baked, allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely or until just warm.
  8. Add Cinnamon Sugar Topping: While the bread is still warm, brush the top generously with melted butter. Sprinkle evenly with the cinnamon sugar mixture (made by combining the granulated sugar and cinnamon). Press lightly to set the topping into the surface for added flavor and texture.

Notes

  • Reducing apple cider concentrates the flavor; ensure it cools before mixing with eggs to avoid curdling.
  • Substitute sour cream with Greek yogurt for a slight tang and moist texture.
  • Do not overmix the batter; overmixing can make the bread tough.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Can be served warm or toasted with butter for extra comfort.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free baking flour blend.

Nutrition

Keywords: apple cider bread, cinnamon bread, quick bread, autumn bread, spiced bread, fall baking

Find it online: https://tastewithamy.com/apple-cider-cinnamon-bread-recipe/