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Apple Cider Cinnamon Bread Recipe

Apple Cider Cinnamon Bread Recipe
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★★★★★

5 from 17 reviews

A deliciously moist and flavorful Apple Cider Cinnamon Bread featuring a tender crumb infused with warm spices and sweet apple cider reduction, topped with a crunchy cinnamon sugar crust. Perfect for breakfast, brunch, or an afternoon treat.

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 the Apple Cider: In a saucepan over medium heat, simmer the apple cider until it reduces down to about 1/2 cup. This concentrates the flavor. Remove from heat and allow it to cool completely before using.
  2. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well or line it with parchment paper to prevent sticking.
  3. Mix Wet Ingredients: In a large mixing 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 the mixture is smooth and well 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 to ensure even distribution of leavening agents and spices.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients while gently stirring 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 with a spatula. Place in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool slightly but stay warm.
  8. Add the Cinnamon Sugar Topping: While the bread is still warm, brush the top generously with the melted butter. Mix the granulated sugar and ground cinnamon together and sprinkle evenly over the buttered surface. Press lightly on the topping so it adheres to the bread.

Notes

  • Reducing the apple cider intensifies its flavor and prevents excess moisture in the bread.
  • You can substitute sour cream with Greek yogurt for a tangier taste and slightly healthier option.
  • Make sure not to overmix the batter to keep the texture soft and fluffy.
  • If you prefer a nuttier flavor, adding 1/2 cup chopped walnuts or pecans is a great option.
  • Store the bread wrapped in plastic or airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; slice before freezing and toast slices when ready to serve.

Nutrition

Keywords: apple cider bread, cinnamon bread, apple cinnamon loaf, spiced bread, breakfast bread

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