You’ll find that Apple Cider Bread is a warm and inviting loaf ideal for crisp autumn mornings or cozy afternoons. You get a lovely mix of sweet apples, cider flavor, and soft bread in each slice. It fills your home with a gentle spice scent and makes you want to curl up with a fresh cup of tea or coffee. This loaf is easy to make and brings fall magic into your kitchen. It’s perfect for sharing with friends or enjoying as a simple treat with your family.
Why We Love This Apple Cider Bread Recipe
You love this Apple Cider Bread because it brings real fall flavor with minimal effort. You don’t need fancy gear—just basic mixing tools. The bread stays moist thanks to apple cider and fresh apples. It’s lightly spiced with cinnamon and cloves, giving it a gentle warmth that feels just right. It becomes even richer the next day as flavors meld. You can make just one loaf and still have leftovers for snacks or breakfast. It is comfort food in a loaf. Plus, it looks nice sliced on a board or served with a smear of butter or cream cheese. Whether you’re hosting guests or making something just for you, this bread hits all the right notes in taste and ease.
Ingredients about Apple Cider Bread
Here are the ingredients you need to make this Apple Cider Bread. You’ll gather common kitchen staples and fresh apples to bring out crisp, sweet texture.
- 2 cups all‑purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅔ cup granulated white sugar
- ⅓ cup packed light brown sugar
- ¼ cup (½ stick) butter, at room temperature
- 2 large eggs
- ½ cup apple cider
- 2¼ cups peeled and finely diced apples
- 1 tablespoon freshly squeezed lemon juice
You combine dry and wet ingredients carefully so each slice bakes up tender and full of apple bits. The sugars help caramelize the apples just slightly, and the cider soaks into the flour mix, giving subtle fruit notes and extra moisture.
How to Make Apple Cider Bread Directions
Now you’ll go step by step through making the loaf. Follow these directions and you’ll have warm bread ready in about an hour.
Begin by preheating your oven to 350°F. Prepare an 8×5‑inch loaf pan by spraying it with nonstick spray or greasing it lightly. This helps your bread release cleanly when it’s baked.
In a medium bowl, sift the dry ingredients—this means you’ll take the flour, baking powder, baking soda, salt, cinnamon, and ground cloves and sift them together. This ensures that the spices and leavening blend evenly into the flour and gives your bread a lighter texture.
In a large bowl, use an electric mixer to cream together the granulated sugar, brown sugar, and room‑temperature butter. Beat until the mixture becomes smooth and slightly fluffy. Then you add the eggs one at a time, beating after each addition so the batter becomes smooth and fully blended.
Now you alternate adding the dry flour mixture with the apple cider to the sugar‑butter‑egg mixture. Start by adding about half of the flour blend, mix just until it blends in, then pour in some cider, and continue. Finish with the last of the flour. Be careful not to overmix—just stir until everything comes together and there are no dry streaks.
In a small bowl, toss the diced apples with lemon juice. This keeps them bright and stops them from turning brown. Then gently stir those apple pieces into your batter until they’re evenly distributed.
Scoop the full batter into the prepared loaf pan. Smooth the top lightly. Place in the oven and bake about 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with only a few moist crumbs. If it needs more time, give it another few minutes.
Once out of the oven, let the loaf rest in the pan for at least 20 minutes. Then run a knife around the edges, remove the bread, and let it cool completely on a wire rack. Cooling fully helps it set and makes slicing easier.
How to Serve Apple Cider Bread
When it’s completely cooled, slice your Apple Cider Bread about ¾ inch thick. You can serve it plain or spread with soft butter for a creamy contrast. It pairs nicely with a cup of warm black or herbal tea. You might also turn slices into French‑toast style snacks by dipping in beaten egg and gently cooking in a pan—simple and delicious. If you like a bit of crunch, toast a slice lightly under a broiler or toaster, then add a thin spread of apple butter or nut butter. For casual entertaining, arrange slices on a wooden board and serve alongside fresh fruit, nuts, or light jam. Your guests can help themselves easily, and the loaf looks inviting on display. You can also pack a slice in a lunch box or enjoy it cold—it tastes great that way too.
Expert Tips: Apple Cider Bread
Here are some expert tips so your loaf turns out perfect every time:
- Use a mix of apple types: Combining firmer apples like Granny Smith with sweeter Granny Gala or Fuji helps maintain apple texture while adding depth of flavor.
- Room‑temperature ingredients: Make sure butter and eggs are at room temperature so they whip together easily and give a smooth batter.
- Don’t overmix: Stir just until ingredients are combined. Overmixing develops gluten and can make the loaf dense instead of tender.
- Test for doneness: Use a toothpick or even a thin skewer—when it comes out clean or with moist crumbs only, your bread is fully baked.
- Let it rest: Cooling in the pan for 20 minutes helps the loaf hold together. Then transfer to a rack to avoid soggy sides.
- Wrap properly: Once cooled, wrap the loaf tightly in plastic wrap or a reusable food wrap. That helps it stay moist and fresh.
- Better next day: If you can wait a day to slice, the flavors become more mellow and the crumb more cohesive. This loaf improves overnight.
How to Store Apple Cider Bread
Store your Apple Cider Bread in a cool, dry spot. Once it cools completely, wrap it in plastic wrap or keep it in an airtight container. Store at room temperature for up to 3 days. If your kitchen is warm or humid, keep it in the fridge—wrapped well—to prevent spoilage. It may dry slightly faster in the fridge, so let slices come to room temperature before eating. You can freeze slices or even the whole loaf (wrapped first in plastic and then foil) for up to two months. Thaw at room temperature or gently warm in a low oven before serving.
Variation of Apple Cider Bread
You can easily adapt this Apple Cider Bread to make different versions:
- Add chopped nuts: Stir in ½ cup chopped walnuts or pecans for crunch.
- Add raisins or dried cranberries: Toss ¼ cup dried fruit in flour before adding it to the batter so it doesn’t sink.
- Use spiced apple cider: Choose a cider already flavored with spice for a deeper warm taste.
- Add a crumb topping: Mix ¼ cup flour, 2 tablespoons sugar, and 1 tablespoon butter until crumbly. Sprinkle on top before baking for a sweet crust.
- Mini loaves or muffins: Divide batter into 12 muffin cups or small loaf pans for portioned bread. Adjust baking time—about 20–25 minutes for muffins, 35–45 for small loaves.
- Glaze finish: Stir together ½ cup powdered sugar with 1–2 tablespoons apple cider; drizzle over cooled slices for a sweet, moist topping.
FAQ about Apple Cider Bread
Can I use something instead of apple cider?
You can substitute apple juice plus a teaspoon of lemon juice or vinegar to mimic cider’s tang. Flavor will be slightly different, but it still works.
Can I use other spices besides cinnamon and cloves?
Yes. You might add nutmeg or ginger for more warmth. Just start with ¼ teaspoon and adjust to your taste.
What apples work best in Apple Cider Bread?
Firm apples like Granny Smith hold texture well while sweeter apples like Gala or Fuji add natural sweetness. Using a mix gives the best result.
Can I make this loaf into muffins or small loaves?
Absolutely. Use muffin tins or mini loaf pans. Bake for shorter time as mentioned above, and always check for doneness early.
Why does the bread taste better the next day?
The flavors from cider, spices, and apples meld overnight. Moisture spreads evenly and the crumb firms slightly, improving texture and taste.
How do I keep this Apple Cider Bread moist longer?
Wrap it well or keep it in a sealed container. Storing at room temperature helps. Freezing or refrigerating also works, just let slices warm a bit before eating.
Apple Cider Bread
Equipment
- Oven
- Loaf Pan
- Mixing Bowls
- Electric Mixer
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 0.125 tsp ground cloves
- 0.67 cup granulated white sugar
- 0.33 cup packed light brown sugar
- 0.25 cup butter (½ stick, at room temperature)
- 2 large eggs
- 0.5 cup apple cider
- 2.25 cups peeled and finely diced apples
- 1 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×5-inch loaf pan.
- Sift together flour, baking powder, baking soda, salt, cinnamon, and cloves in a medium bowl.
- In a large bowl, cream together the granulated sugar, brown sugar, and butter using an electric mixer until smooth.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the dry mixture and apple cider to the sugar-butter-egg mixture, starting and ending with the flour mixture. Mix until just combined.
- Toss the diced apples with lemon juice and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
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