Apple Cider Bread is the perfect fall themed quick loaf recipe!
This bread is full of chunks of fresh apples. It’s very generous with the apples! That makes this kind of a rustic loaf. It’s deliciously lumpy. The bread is flavored with cinnamon and cloves. It has great flavor. Apple Cider Bread is a quick loaf that I make often in the fall months when apples are plentiful!
Apple cider is not so obvious in the store. Locate it in the juice aisle, but there will be far more varieties of apple juice than apple cider. Keep looking though. It’s there! Additionally, during apple season you may find it in a seasonal area of your market.
What’s the difference between apple juice and apple cider?
Apple Cider has not gone through a filtration process of removing the pulp or sediment. Apple Juice has been filtered and processed, and it’s pasteurized to extend the shelf life. Apple Juice is generally not a good substitute for apple cider in recipes because it’s much sweeter.
What kind of apples are best for baking Apple Cider Bread?
The apples in the store are looking good. We usually hit up our local mountains for a day of apple picking. The balance of sweet and tart is perfect for apple bread. You want an apple baked into the bread that won’t fall apart in the process of baking it. Granny Smith is a good choice. Honeycrisp, Fuji or Gala apples can be used for Apple Cider Bread too.
This is a breakfast loaf that is full of apple chunks. It’s slightly sweet with a hint of fall spices. It’s so simple to make and bake and eat. Slices of this Apple Cider Bread happen to be awesome as an afternoon snack too.
Heated with a smear of butter (real butter) is the best way to serve this. And look at all that fruit tucked in there all nice and perfect. It’s my celebratory, kick-start to fall. Bake some Apple Cider Bread sometime soon. Enjoy!
Apple Bread Recipes:
- Dutch Apple Bread
- Fresh Apple Bread
- Apple Butterscotch Bread
- Applesauce Oatmeal Bread
- Praline Topped Apple Bread
- Caramel Apple Monkey Bread
- Apple Fritter Bread
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Apple Cider Bread
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Spray a 8x5-inch loaf pan with nonstick spray.
- In a medium bowl, sift the dry ingredients (flour through cloves).
- In a large bowl, use an electric mixer to cream together the sugars and butter. Beat in the eggs. Add in the flour mixture alternately with the cider- about half at a time, and mix just until combined.
- In a small bowl, toss the apples with lemon juice. Stir into the batter.
- Scoop the batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely.
Notes
- I like to use a combination of apples- for this recipe I used Granny Smith and Gala.
- This bread is one of those that tastes much better the next day. It will keep for several days- just keep in a covered container or wrap well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
smells amazing… in the oven right now. Can’t wait! Great way to use up the apples I picked with my 2 year old son.
I’ve made this twice in the last few weeks (there is a loaf in the oven right now). This recipe is really good – thank you for sharing it!
I’m the queen on quick breads – and this one looks amazing. I have about 20 lbs of apples in my fridge. What a great way to use them up.
This is a wonderful recipe. I modified it in two ways. First, I replaced the 1/2 cup apple juice with 2/3 cup of an apple syrup I made by reducing 3 cups of apple juice to 2/3 cup by boiling it on the stove top. This gives the bread a stronger apple flavor. Second, I folded in 1 cup each of raisins and chopped walnuts.
Sounds like some good modifications!
I was just complaining about peeling, coring, and slicing and here you go making this yummy looking loaf. Dang!
How many apples did you need? I would think that 3 would be enough but don’t want to under-purchase at the store.
3 large apples should be plenty.
Made this recipe in the form of muffins this morning and I also replaced the butter with 4oz of plain applesauce. I used a variety of apple from our local orchard called “Molly”. They turned out very tasty! Thanks for the recipe 🙂
Looks great! I love fall breads. Now I just need an apple peeler, corer, slicer gadget.
Tried it this weekend. Used 3 kinds of apples since that’s what I had on hand and it is wonderful. My family loved it.
wahoo!
Fall is in the air, can’t wait to try this!
Looks very rustic and a great accompaniment to hot coffee on an Autumn morning! Delicious!