Best Apple Cider Cinnamon Bread Recipe

Introduction

This Best Apple Cider Cinnamon Bread is a cozy, aromatic treat perfect for fall mornings or an afternoon snack. The rich apple cider reduction and warm spices create a tender loaf that’s both flavorful and comforting.

Ingredients

• 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
• 1/4 cup granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)
• 2 tablespoons melted butter (for brushing)

Instructions

1. Step 1: In a saucepan over medium heat, simmer the apple cider until it reduces to about 1/2 cup. Remove from heat and let it cool.
2. Step 2: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
3. Step 3: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, sour cream, vanilla extract, and the cooled reduced cider until smooth.
4. Step 4: In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: While the loaf is still warm, brush the top with melted butter. Mix the granulated sugar and cinnamon, then sprinkle evenly over the top and press lightly to adhere.

Tips & Variations

• Make sure to reduce the apple cider properly to concentrate its flavor without watering down the batter.
• Substitute sour cream with Greek yogurt if preferred for a similar moisture and tang.
• Do not overmix the batter to maintain a soft and tender crumb.
• Add chopped nuts or dried apples to the batter for extra texture.

Storage

Store the bread at room temperature in an airtight container for up to 3 days. For longer storage, freeze the bread for up to 2 months. To reheat, warm slices gently in the microwave or toast them lightly to bring back the aroma and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular apple juice instead of apple cider?

Apple cider has a richer, spiced flavor compared to regular apple juice, so the bread may be less flavorful if you substitute it. For the best taste, use apple cider or consider adding a pinch of cinnamon to apple juice before reducing.

What can I do if I don’t have sour cream?

Greek yogurt is a great substitute for sour cream in this recipe and will keep the bread moist and tender. You can also use buttermilk as an alternative, adjusting the amount slightly if needed.

Best Apple Cider Cinnamon Bread Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This Best Apple Cider Cinnamon Bread features a moist, tender crumb infused with warm spices and the rich flavor of reduced apple cider. Topped with a buttery cinnamon sugar crust, it makes an irresistible snack or breakfast treat perfect for fall or any cozy occasion.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Reduce Apple Cider: In a saucepan over medium heat, simmer the apple cider until it reduces down to 1/2 cup to concentrate the flavor. Remove from heat and let it cool completely before using.
2. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan to prevent sticking.
3. 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 well combined.
4. Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to ensure even distribution.
5. Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender and light.
6. Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool the Loaf: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Add Topping: While the bread is still warm, brush the top with the 2 tablespoons of melted butter. Mix the cinnamon and granulated sugar topping, then evenly sprinkle it over the buttered surface. Press lightly to help the topping adhere.

Notes

• Ensure to reduce the apple cider properly to concentrate the flavor without burning it.
• Do not overmix the batter to maintain a tender and moist crumb.
• You can substitute sour cream with Greek yogurt if preferred.
• Store the bread at room temperature for up to 3 days or freeze up to 2 months for longer preservation.
• For serving, gently reheat slices or toast them lightly to refresh the bread.

Keywords: apple cider bread, cinnamon bread, spiced bread, fall bread recipe, moist quick bread