This apple cider bread is like fall wrapped up in a soft and tender loaf cake. It’s spiced with cinnamon and has a punchy dose of apple cider. If you’re tired of all the pumpkin things, give this one a try before the season is over!
This Apple Cider Bread is Perfect for Fall
Spiced apple flavor and a crunchy cinnamon-sugar topping make this quick bread recipe a must-make for fall. It’s great for breakfast, brunch, snacks, and even dessert. It does all the things!
And you don’t actually have to peel and chop up a bunch of apples. Instead, we are using apple cider and reducing it down so the flavor is amped up. It’s such a great step – you get a concentrated apple flavor that has all the fall spice flavor. I think you’re going to love it.
- Apple cider – To get the best apple flavor, use apple cider. It’s like apple juice’s country cousin – it’s raw, unfiltered, and (usually – check the label) unsweetened. To get the biggest apple bang for the buck, we’re reducing the cider first to concentrate the flavor even more.
- All-purpose flour
- Ground cinnamon
- Baking powder
- Baking soda
- Unsalted butter – Be sure to leave the butter out at room temperature for at least 30 minutes before making the bread. This will make it easier to cream with the sugar. I like to slice the butter first so it softens faster.
- Brown sugar – Brown sugar works really well in this bread – the flavor is more complex than granulated sugar. That said, if you only have white sugar, you can use the same amount, and the bread will turn out fine.
- Large eggs
- Pure vanilla extract
- Whole milk – I like to use whole milk because the extra fat makes the bread more tender and soft. You can use the same amount of 2% milk or even almond milk or oat milk if that’s what you have on hand.
How to Make It
Apple cider reduction: We’re getting fancy with the apple cider and reducing it so you get a concentrated flavor and thick consistency. It’s easy – just boil it until the total amount equals about 1/2 cup. It takes about 15 minutes, but the time is worth it. Your apple bread will have so much flavor.
Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and cinnamon in a mixing bowl. Set this mixture aside while you do the next step.
Cream the butter: Place the sugar and butter in a large bowl. Beat them with an electric mixer for a couple of minutes or until the mixture is light and fluffy. Mix in the eggs, vanilla, and the reduced apple cider.
Bring it all together: Turn the mixer to low speed and add the flour mixture and milk, alternating between each. Doing it this way ensures they both get absorbed into the batter without over-mixing it.
Topping: Mix brown sugar and cinnamon in a small bowl.
Bake: Pour the batter into a prepared loaf pan and smooth the top. Sprinkle the sugar topping over the top. Bake the loaf for about 50 minutes. It’s done when a toothpick comes out clean.
- Use the spoon and level method when you measure the flour. This means you should lightly spoon the flour into your dry measuring cup and level it off.
- Once the bread is baked, leave it in the pan for 10 minutes and then carefully turn it onto a wire rack. Allow it to cool to room temperature before slicing it.
- If you want to make it ahead, you can freeze it! Once it’s cooled, wrap it tightly with plastic wrap and place it in a freezer bag. It will keep in the freezer for several months.
- I love this bread for a special fall breakfast or brunch – it pairs great with coffee! You can also serve it as a cake for dessert – add a scoop of vanilla ice cream and a drizzle of caramel sauce if you’re feeling extra.
I hope you try this apple cider bread soon! It’s got all the fall vibes going for it 🍂
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.Print
Apple Cider Bread
This apple cider bread is like fall wrapped up in a soft and tender loaf cake. It’s spiced with cinnamon and has a punchy dose of apple cider.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- 2 cups reduced apple cider (instructions in step 2)
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened
- 1 ¼ cups brown sugar, divided
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- Preheat the oven to 350°F and coat the inside of a 9×5” loaf pan with nonstick cooking spray.
- Pour the apple cider into a small saucepan. Bring it to a boil over high heat. Once it’s boiling, lower the heat to medium-low and simmer the cider until it’s reduced to about 1/2 cup. This will take about 15 minutes. Once it’s reduced, transfer the cider to a heat-proof bowl or container to cool.
- Whisk the flour, baking powder, baking soda, and cinnamon in a medium bowl.
- Cream the butter and 1 cup of brown sugar with an electric mixer in a large mixing bowl. Beat the mixture at medium speed for about two minutes or until it’s light and fluffy. Beat in the eggs, vanilla, and apple cider.
- Adjust the mixer speed to low and alternate between adding the flour mixture and the milk. Do this in a few batches – alternating between the two will ensure the batter is not overmixed.
- Transfer the batter to the prepared loaf pan and smooth the top.
- In a small bowl, combine the remaining ¼ cup of brown sugar and ½ teaspoon cinnamon. Sprinkle the mixture over the top of the loaf.
- Bake the loaf for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Flour: Be sure to use the spoon and level method when you measure the flour. Lightly spoon the flour into a dry measuring cup and then level it off.
Freezing tip: Once the bread is cooled to room temperature, wrap it with plastic wrap and store it in a freezer bag. It will freeze well for several months.
- Serving Size: 1 slice
- Calories: 378
- Sugar: 33g
- Sodium: 123.5mg
- Fat: 14g
- Saturated Fat: 8.2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1.1g
- Protein: 5.9g
- Cholesterol: 80.1mg
Keywords: apple cider loaf, apple cider bread recipe
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.