Apple Cider Bread
A warm, inviting loaf filled with sweet apples and cider, perfect for fall mornings or cozy afternoons.
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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Notes
Store in an airtight container at room temperature for up to 3 days. Freezing is also an option for longer storage.