Apple Cider Cinnamon Bread: A Cozy Fall Loaf Recipe
This Apple Cider Cinnamon Bread is a cozy, flavorful fall loaf perfect for baking season. With a tender crumb infused with warm spices and the sweetness of reduced apple cider, it’s topped with a crunchy cinnamon sugar butter glaze for the perfect seasonal treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (for brushing)
Instructions
- Reduce Apple Cider: In a saucepan over medium heat, simmer apple cider until it reduces from 1 1/2 cups to about 1/2 cup. Remove from heat and allow to cool completely to avoid cooking eggs later.
- Prepare Pan and Oven: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, sour cream (or Greek yogurt), vanilla extract, and the cooled reduced apple cider until smooth and combined.
- Mix 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.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender and moist.
- Bake the Bread: Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Add Topping: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool slightly but remain warm. While still warm, brush the top with melted butter and evenly sprinkle the cinnamon sugar topping. Press lightly to set the topping.
Notes
- Reduce the apple cider slowly over medium heat to concentrate the flavor without burning it.
- If sour cream is unavailable, Greek yogurt is a perfect substitute for moisture and tang.
- Do not overmix the batter to prevent a dense loaf.
- Use a toothpick test to check for doneness to avoid under or over baking.
- The cinnamon sugar topping adds a sweet crunch that can be adjusted to taste or omitted for a softer crust.
- Store leftovers in an airtight container at room temperature for up to 3 days.
