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Apple Cider Bread

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.
Course Breakfast
Cuisine American
Keyword apple cider, bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 20
Author Cookie Madness


  • 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
  • Topping:
  • Walnuts
  • 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.


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.