Description
This Apple Bread with Cider Glaze is a moist and flavorful quick bread bursting with warm spices and tender chunks of apple. The loaf is sweetened with both granulated and brown sugar and enriched with oil and eggs for a soft crumb. Finished with a luscious apple cider glaze, this comforting bread is perfect for fall breakfasts, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup oil (such as vegetable or canola oil)
- 2 teaspoons vanilla extract
- 2 cups apples, peeled and chopped (about 2 medium apples)
Apple Cider Glaze
- 1/2 cup apple cider
- 1 tablespoon salted butter
- 6 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs until smooth. Add the oil and vanilla extract and whisk until fully blended.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix; just combine until no large flour pockets remain.
- Add Apples: Fold the peeled and chopped apples into the batter evenly to distribute them throughout the mixture.
- Prepare Baking Pan: Grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make Apple Cider Glaze: In a small saucepan, combine the apple cider and salted butter. Bring to a gentle boil over medium heat and reduce the liquid by half, about 5 to 7 minutes. Remove from heat and whisk in powdered sugar and vanilla extract until smooth. Let the glaze cool until slightly thickened but still pourable.
- Glaze the Bread: Once the bread is completely cooled, drizzle the apple cider glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Use tart apples like Granny Smith or Honeycrisp for a balanced sweet-tart flavor.
- Room temperature eggs help the batter blend more evenly, ensuring a tender crumb.
- Do not overmix the batter to keep the bread moist and fluffy.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before using.
- To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
