Apple Bread with Cider Glaze Recipe

Oh, let me tell you about this Apple Bread with Cider Glaze Recipe — it quickly became one of my absolute fall favorites! There’s something wonderfully warm and cozy about biting into a slice of this moist, spiced apple bread paired with a sweet, tangy glaze that just feels like a hug on a chilly day. Whether you’re serving it up for breakfast, a snack with your afternoon tea, or even a sweet treat after dinner, it always hits the spot.

What makes this Apple Bread with Cider Glaze Recipe stand out is the perfect balance between the tender apple-studded bread and the rich, flavorful cider glaze that seeps into every nook and cranny. I’ve baked this countless times for friends and family gatherings, and every time, it’s the first to disappear. Plus, it’s surprisingly easy to make, even if you’re new to baking quick breads. Trust me, once you try it, you’ll want to keep this recipe close by.

Ingredients You’ll Need

Each ingredient here works in harmony to deliver that classic apple bread flavor with just the right amount of spice and sweetness. I always recommend using fresh apples and good-quality vanilla extract to elevate the taste even further — it really makes a difference!

• All-purpose flour: The base of the bread, providing structure; I sift it to keep the bread light and tender.
• Granulated sugar: Adds sweetness and helps the bread brown beautifully.
• Light brown sugar: Brings a lovely caramel note and moisture to the bread.
• Ground cinnamon: Essential for that cozy, warm spice flavor.
• Ground nutmeg: Just a pinch, but it adds depth to the spice profile.
• Baking soda: Helps the bread rise and keeps it fluffy.
• Baking powder: Works together with baking soda for lift.
• Salt: Balances sweetness and enhances all the flavors.
• Eggs: Bring richness and help bind everything together; I always let them come to room temperature first.
• Oil: Keeps the bread moist and tender; vegetable or canola oil works great.
• Vanilla extract: Adds a sweet, aromatic undertone.
• Apples: Peeled and chopped — I prefer crisp apples like Granny Smith or Fuji for a nice tart balance.
• Apple cider: The star of the glaze, concentrating the apple flavor in a magical way.
• Salted butter: Adds creaminess and richness to the glaze.
• Powdered sugar: Sweetens and thickens the glaze to perfect drizzle consistency.

Variations

One of the best things about this Apple Bread with Cider Glaze Recipe is how easy it is to make your own. I often tweak it a bit depending on what I have on hand or to suit the mood — and you should, too! Personalizing a recipe makes it feel even more special.

• Use dried cranberries or walnuts: I’ve added these for some crunch and tartness, which pairs beautifully with the sweet bread.
• Swap oil for melted butter: For a richer flavor and slightly denser texture, try melted butter instead of oil.
• Make it gluten-free: I’ve had success swapping the flour with a gluten-free blend — just keep an eye on the moisture level.
• Spice it up: Sometimes, I add a dash of ground cloves or ginger to the dry ingredients for a deeper spice flavor.
• Use pumpkin puree: For a fall twist, replace about a cup of apples with pumpkin puree, adjusting spices accordingly.

How to Make Apple Bread with Cider Glaze Recipe

Step 1: Prepping the Dry Ingredients

Start by whisking together the flour, sugars, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl. I find this helps evenly distribute the spices and leavening so you end up with a uniform flavor and a perfect rise. Take your time here — no lumps allowed!

Step 2: Mixing the Wet Ingredients

In a separate bowl, beat the eggs until smooth, then add oil and vanilla extract, mixing well. I like to use room temperature eggs for better blending — cold eggs can cause the batter to look curdled. Once everything is combined, fold in your chopped apples gently; you want them spread throughout without breaking them down.

Step 3: Bringing It All Together and Baking

Now, add the wet ingredients to the dry, folding gently until just combined — don’t overmix or your bread could get tough. Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 60 minutes. I always start checking around the 55-minute mark by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, you’re good!

Step 4: Making the Apple Cider Glaze

While the bread cools, simmer apple cider and butter in a small saucepan until reduced by half — this is where that deep, concentrated apple flavor kicks in. Stir in powdered sugar and vanilla until smooth and syrupy. I usually wait until the bread is just warm, then pour the glaze over the top so it sinks in beautifully without melting off completely.

How to Serve Apple Bread with Cider Glaze Recipe

Garnishes

For serving, I love adding a light dusting of cinnamon or a few thin apple slices on top of the glaze for a pretty, natural look. Sometimes, just a sprinkle of chopped toasted walnuts or pecans adds a lovely crunch contrast, and it looks really inviting on the table.

Side Dishes

This apple bread pairs wonderfully with a hot cup of coffee or chai tea in the morning. If you’re serving it as dessert, a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. I’ve also enjoyed it alongside a sharp cheddar cheese plate — it’s an unexpected but delicious combo.

Creative Ways to Present

One fun way I’ve served this at parties is by cutting the apple bread into mini cubes and threading them onto skewers with small apple wedges and a drizzle of extra cider glaze on the side for dipping — it’s a crowd-pleaser! You can also place wrapped slices in cute boxes as tasty homemade gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover apple bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days, but honestly, it rarely lasts that long. For longer storage, refrigeration helps keep it fresh for about a week without drying out.

Freezing

When I have extra, I slice the bread before freezing. I wrap individual slices in plastic wrap and then place them in a freezer bag. This way, I can pull out exactly what I need without thawing the whole loaf. Frozen slices keep well for up to three months.

Reheating

To reheat, I pop a slice in the microwave for about 15 seconds or toast it lightly in a toaster oven. To bring back that glaze’s shine and softness, a quick drizzle of warm apple cider or a pat of butter really refreshes the flavors.

FAQs

Final Thoughts

This Apple Bread with Cider Glaze Recipe feels like a warm, comforting ritual every time I make it — the aromas are cozy, the flavors remind me of crisp autumn afternoons, and the glaze adds just the right touch of sweetness. If you’re looking for a recipe that’s both easy and impressive, this is your go-to. I genuinely think you’ll love baking and sharing it as much as I do, so don’t hesitate to whip up a loaf and make your kitchen smell like apple heaven!

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