Cinnamon Apple Cider Bread
This recipe will give you two loaves of apple cider bread -- one for the family and another to share. It freezes well and comes together quickly.
Servings 20
Cost 5
Ingredients
- 4 cups all-purpose flour** (18 oz/500 grams)
- 1 ½ tablespoons baking powder
- 1 ½ teaspoons salt
- 2 teaspoons cinnamon
- 8 oz unsalted butter, softened (228 grams)
- 1 ¼ cups granulated sugar (250 grams)
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups apple cider
- 2 cups chopped apples peeled
Topping
- Walnuts
- ¼ cup sugar mixed with 1 teaspoon of cinnamon
Instructions
- 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.
Notes
I weighed out 18 oz of flour, so each cup was 4.5 oz in weight. If you don't have a scale, make sure to stir and aerate the flour before measuring. Also, using 2 cups whole wheat and 2 cups all-purpose works well.
