If you’re looking for recipes that celebrate the season, put this Cinnamon Apple Cider Bread on your list.
It’s one of the best I’ve tried, and it’s a fairly easy way to make your house smell like fall. The recipe calls for 2 full cups of cider and 2 cups of apples and makes 2 full size loaves. As you can see, I put some walnuts on the top of this loaf, but if you don’t have nuts just leave them of because the bread doesn’t really need them.
And finally, if you don’t need two loaves the recipe is easy to halve. To halve an egg, crack it into a little cup and measure out 2 tablespoons.
- 4 cups (18 oz) all-purpose flour (or use 2 cups whole wheat and 2 cups AP)
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 2 sticks (8 oz) unsalted butter
- 1 1/4 cups granulated sugar
- 1 teaspoon vanlila extract
- 3 large eggs
- 2 cups apple cider
- 2 cups chopped apples, peeled
- 1/4 cup sugar mixed with 1 teaspoon of cinnamon
- Preheat the oven to 350°F. Grease and flour two 9x5 inch loaf pans.
- Whisk together the flour, baking powder, salt and cinnamon. Set aside.
- In a large mixing bowl using an electric mixer, beat the butter, sugar and vanilla until creamy.
- Add the eggs one at a time, beating well after each egg and scraping the bowl often.
- Using a heavy dutyscraper or a mixing spoon, add flour mixture to egg mixture, alternating with the apple cider. Stir in the chopped apples.
- Divide the batter between the prepared loaf pans and spread it evenly in the pan. Sprinkle with walnuts (if using).
- Mix together the sugar and cinnamon and sprinkle over the batter.
- Bake for 50-60 minutes for or until a toothpick inserted in the center comes out clean.