Apple Cider Cinnamon Bread
Moist fall-inspired quick bread made with reduced apple cider, cinnamon, and fresh apples.
Equipment
- Mixing bowls
- Loaf pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Bread Batter
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp cloves optional
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 0.75 cup apple cider reduced to 0.5 cup
- 0.5 cup milk or buttermilk
- 1 cup diced apples peeled
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- Simmer apple cider until reduced to 0.5 cup. Cool.
- Whisk dry ingredients together in a bowl.
- Cream butter and sugars until fluffy.
- Add eggs and vanilla, mix well.
- Mix in cider and milk.
- Fold in dry ingredients, then apples.
- Pour into pan and bake 50–55 minutes.
Notes
Cool fully before slicing. Store airtight up to 4 days.