Description
This Apple Cider Cinnamon Bread is a delightful fall treat featuring a moist, tender crumb infused with warm spices and the sweet tang of reduced apple cider. Topped with a buttery cinnamon sugar crust, this cozy loaf is perfect for breakfast, a snack, or dessert during the cooler months.
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
- Reduce the Apple Cider: In a saucepan over medium heat, simmer the apple cider until it has reduced to about 1/2 cup. This concentrates the flavor and sweetness. Remove from heat and allow to cool completely.
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing 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 well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Batter: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix as this can make the bread dense.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool slightly before adding the topping.
- Add the Cinnamon Sugar Topping: While the bread is still warm, brush the top with the melted butter. In a small bowl, mix together the granulated sugar and ground cinnamon, then sprinkle evenly over the buttered surface. Press lightly to help the topping adhere.
Notes
- Ensure the apple cider reduction cools completely to prevent curdling the eggs when mixed.
- Use sour cream or Greek yogurt interchangeably based on preference for moisture and tang.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For a festive twist, add chopped nuts like walnuts or pecans to the batter before baking.
- This bread freezes well; wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: apple cider bread, cinnamon bread, fall baking, spiced bread, homemade loaf, cozy bread recipe
