Apple cider bread recipe
When the crisp air of fall arrives, there’s nothing quite like the comforting aroma of freshly baked bread filling your home. If you’re looking for a fall twist on traditional quick bread, this apple cider bread recipe is the perfect addition to your seasonal baking repertoire. Combining the warm, fruity flavors of apples with the classic fall spices, this cider bread recipe makes for a delightful treat that pairs beautifully with your morning coffee or afternoon tea.
Perfect for Fall Baking
This apple cider bread recipe is incredibly easy to make and a fun way to welcome the fall season. It’s the perfect addition to your autumn baking lineup, and its versatility means you can enjoy it for breakfast, as a snack, or even as a dessert.
The moist crumb, enhanced by the addition of apple cider, creates a bread that’s both comforting and flavorful, making it a must-try for anyone who loves homemade cider bread or is looking for a new seasonal recipe.
Whether you’re making it for a family gathering, a cozy morning at home, or as a gift for a friend, this apple cider bread is sure to become a household staple. With just the right balance of sweetness and warmth, it’s the bread that’ll have you eagerly anticipating cooler days and all the wonderful flavors fall brings.
VARIATIONS ON Apple Cider Bread
I love making this apple cider bread recipe with a mixture of butter and vegetable oil. You’ll often see one or the other in cider bread recipes, but I choose to do a mix of the two.
The reason for this is that the butter (especially once it’s browned) adds a rich, nutty flavor while the oil lends to a lighter crumb. I find that butter can make certain cakes and breads a bit dense, while oil keeps things lighter and airier.
In this particular recipe, the combination of apple cider and browned butter gives the bread the fall flavors, and the oil contributes to a moist, tender texture that makes each bite a warm hug for your taste buds.
There are many ways to “finish” apple cider bread, and one of the best parts is the variety of topping options available.
You can add a decadent maple icing for a sweet finish, or sprinkle on some cinnamon sugar for more of that apple cider doughnut effect.
But, for me, the most satisfying topping is my apple-pecan mixture. This topping enhances the apple flavor of the bread without overwhelming it with too much sweetness.
This is the same topping I use on my apple pecan cheesecake (which is a crowd pleaser, if you haven’t tried that one out yet!). The combination of crunchy pecans and tender apples brings out the natural richness of the cider, and is the perfect way to include actual apple pieces without nestling them into the actual bread.
Why You’ll Love Apple Cider Bread
There’s something about the flavor of apple cider that makes it the perfect ingredient for fall-inspired baked goods. The slight tang from the cider enhances the flavor of the apples, creating a bread that is rich without being overly sweet.
Whether you prefer it with a maple icing or a cinnamon sugar crumb, the possibilities are endless. But if you ask me, the apple pecan topping is the true star, offering the ideal balance of texture and flavor.
So, the next time you’re craving something that feels like fall in a bite, reach for this easy apple cider bread recipe. It’s sure to become your go-to bread for the season.
Apple Cider Bread Recipe
This moist and flavorful apple cider bread is topped with a crunchy apple-pecan mixture, perfectly balancing the sweetness of fall without being too sugary.
Ingredients
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup dark brown sugar, packed (159 g)
- 1/4 cup granulated sugar (50 g)
- 1/4 tsp nutmeg (0.5 g)
- 1 tsp cinnamon (2.6 g)
- 1/2 tsp baking powder (2 g)
- 1/2 tsp baking soda (1.5 g)
- 1/4 tsp salt (2 g)
- 1/4 cup unsalted butter, melted until slightly browned (57 g)
- 1/4 cup vegetable oil (50 g)
- 2 large eggs (100 g)
- 1 3/4 cups apple cider (NOT apple cider vinegar) (360 g), reduced to 3/4 cup (180 g)
- 1/4 cup whole milk or 2% milk (57 g)
- 1 tsp vanilla (4 g)
- Baking spray or softened butter, to grease (as needed)
Topping
- 2 cups cubed honey crisp apples (about two medium apples), peeled (226–240 g)
- 1/2 tsp ground cinnamon (1.3 g)
- 1/2 cup brown sugar (106 g)
- 6 tbsp chopped pecans (42 g)
Instructions
- Preheat the oven and prepare the pan:
Preheat the oven to 350F. Grease a loaf pan with baking spray or softened butter. Temporarily set the pan aside. - Reduce the cider:
In a small saucepan over high heat, bring the apple cider to a boil, then reduce to medium heat to simmer. After about 7-10 minutes, the cider should reduce to 3/4 cup. Pour into a measuring cup and set aside to cool. - Brown the butter:
In the same (now empty) saucepan, melt the butter over low heat. Swirl the butter every minute until the foamy bits turn golden brown. Remove from heat and pour into a large mixing bowl. - Mix the sugar:
To the bowl with the browned butter, add both sugars and stir until the mixture resembles wet sand. Let it cool for a few minutes. - Make the topping:
In a large separate bowl, combine the cubed apples, cinnamon, brown sugar, and chopped pecans. Set aside. - Prepare the batter:
To the cooled sugar/butter mixture, add the eggs and vanilla. Stir well to combine. Then, stir in the vegetable oil and milk. - Whisk in the cider:
Switch to a whisk and slowly pour in the cooled apple cider, whisking as you go to prevent curdling. - Add the dry ingredients:
Stir in the flour, baking soda, baking powder, spices, and salt. Whisk until the batter is mostly smooth, with just some really small lumps remaining. Pour the batter into your prepared pan. - Add the topping:
Gently scoop the apple topping and distribute it over the batter until the top is fully covered. Some apple pieces will sink into the batter, which is fine. - Bake:
Bake for about 1 hour and 10 minutes, checking at the 55 minute mark. The bread is done when it forms a crust, no longer has gooey parts on top, and a toothpick comes out clean when inserted into the center. - Cool:
Let the bread rest in the pan for 10 minutes before removing and allowing it to cool completely on a wire rack.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 59mgSodium: 200mgCarbohydrates: 56gFiber: 2gSugar: 36gProtein: 5g
What temperature for the oven?
Thanks for catching that, Matt! It’s 350°F in the oven! 🙂
Beeta, are you referring to Apple cider with alcohol…which is a BC favourite here…or the cloudy orchard apple cider. ..which is also abundant? I am thinking the latter.
Not too long before my day with Veronique. I have chosen my menu …such anticipation!
Hi Cath! The cloudy nonalcoholic kind! 🙂 Hope you have so much fun with Véronique! <3