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Easy Apple Cider Bread Recipe
Ash Tyrrell

Easy Apple Cider Bread Recipe

I baked this apple cider bread for the first time on a chilly Saturday morning, and honestly, my kitchen has never smelled better. The cinnamon and simmering cider filled the whole house before the loaf even hit the oven.
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Prep Time 15 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh apple cider reduced down to about ½ cup — this concentrates the apple flavor so it doesn't get lost in the batter
  • 2 cups all-purpose flour — spoon it into the cup and level it off don't scoop straight from the bag
  • 1 teaspoon baking powder — gives the loaf its lift
  • 1 teaspoon baking soda — works with the acidity in the cider for extra rise
  • 1 teaspoon salt — balances the sweetness
  • 1 teaspoon ground cinnamon — the backbone of that cozy fall flavor
  • ½ teaspoon ground cloves — adds warmth swap with nutmeg if you don't have it
  • 6 tablespoons unsalted butter softened — creams up smoothly for a tender crumb
  • ½ cup granulated sugar — for sweetness and a light texture
  • ½ cup packed light brown sugar — adds moisture and a hint of caramel flavor
  • 2 large eggs room temperature — bind everything together and add structure
  • 2¼ cups chopped apples peeled and cored — use firm, tart apples so they hold their shape while baking
  • 1 tablespoon fresh lemon juice — keeps the chopped apples from browning
  • ½ cup confectioners' sugar — for the glaze
  • ½ teaspoon ground cinnamon — flavors the glaze
  • 2-4 teaspoons whole milk — thins the glaze to a drizzle-friendly consistency

Method
 

  1. Pour the apple cider into a saucepan and simmer it over medium-low heat. Let it cook down until only about half a cup remains, which usually takes 10 to 15 minutes. Set it aside to cool completely before adding it to the batter.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Whisking evenly distributes the leavening and spices. This step only takes a minute but keeps your loaf from having pockets of baking soda.
  3. Using a hand mixer, beat the softened butter with the granulated and brown sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. This creates the airy base your bread needs to rise properly.
  4. Alternate adding the flour mixture and cooled cider into the butter mixture, starting and ending with the flour. Mix just until combined, since overmixing leads to a dense, tough loaf instead of a tender one.
  5. Toss the chopped apples with lemon juice in a small bowl, then gently fold them into the batter using a rubber spatula. The lemon juice keeps the apples looking fresh and prevents excess browning inside the loaf.
  6. Pour the batter into a greased and floured 9×5-inch loaf pan. Bake at 350°F for 55 to 60 minutes, checking with a toothpick for doneness. Let it cool in the pan for 15 minutes before transferring to a wire rack.
  7. Whisk together confectioners' sugar, cinnamon, and milk until smooth and pourable. Once the loaf is completely cool, drizzle the glaze over the top with a spoon. Slice and serve once the glaze has set.

Notes

  • I always use a kitchen scale for my flour because too much flour is the number one reason my early loaves came out dry.
  • I let my butter and eggs sit out for a good 30 minutes before baking, since cold ingredients never blend as smoothly for me.
  • I chop my apples into small, even pieces so they cook through at the same rate as the bread.
  • I wait until the loaf is fully cool before glazing it, because a warm loaf turns my glaze into a runny mess every time.
  • I double the cinnamon in the glaze when I want a bolder cinnamon-forward finish.