Apple Cider Bread Recipe
There’s nothing quite like the smell of a warm homemade Apple Cider Bread Recipe baking in the oven. This soft, moist loaf is packed with apple cider flavor and finished with warm cinnamon and nutmeg for a cozy taste in every slice.
The best part is that you don’t need yeast or complicated bread-making techniques. This is a simple quick bread: mix the batter, pour it into a loaf pan, and let the oven do the rest.
The secret to making the apple flavor really stand out is reducing the apple cider before adding it to the batter. It concentrates the cider without adding too much extra liquid, giving the finished loaf a richer flavor.
Why You’ll Love This Apple Cider Bread Recipe
This homemade apple cider bread is:
- Soft and moist
- Full of apple cider flavor
- Warmly spiced with cinnamon and nutmeg
- Easy to prepare
- Made without yeast
- Perfect for breakfast or an afternoon snack
- Delicious warm or at room temperature
Ingredients
For the Apple Cider Bread
- 2 cups apple cider
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
How to Make Apple Cider Bread
Step 1: Reduce the Apple Cider
Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat.
Cook for about 15–20 minutes, stirring occasionally, until the cider has reduced from 2 cups to approximately ¾ cup.
Remove it from the heat and let it cool until warm.
This step is important because reducing the cider concentrates its apple flavor.
Step 2: Prepare the Loaf Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides. This will make it easier to lift the finished bread from the pan.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Make sure the spices are evenly distributed throughout the flour.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar.
Add the eggs one at a time and whisk until combined.
Add the buttermilk, vanilla extract, and cooled reduced apple cider.
Whisk until the mixture is smooth.
Step 5: Make the Batter
Gradually add the dry ingredients to the wet ingredients.
Use a spatula or wooden spoon to gently mix until the flour is just incorporated.
Do not overmix the batter. A few small lumps are perfectly fine.
Overmixing can make the finished bread dense instead of soft.
Step 6: Fill the Loaf Pan
Pour the batter into the prepared loaf pan.
Smooth the top gently with a spatula.
Mix the granulated sugar and cinnamon for the topping, then sprinkle it evenly over the batter.
Step 7: Bake the Apple Cider Bread
Place the loaf pan in the preheated oven.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top starts becoming too dark before the center is fully baked, loosely cover the loaf with aluminum foil for the remaining baking time.
Step 8: Cool Before Slicing
Remove the bread from the oven and let it cool in the pan for 10–15 minutes.
Use the parchment paper to carefully lift the loaf from the pan and transfer it to a wire rack.
Let it cool for at least 30 minutes before slicing.
This gives the center time to finish setting and makes the slices cleaner.
Tips for the Best Apple Cider Bread
Reduce the Apple Cider Properly
Don’t skip the cider reduction. It concentrates the apple flavor and helps prevent the batter from becoming too wet.
Don’t Overmix the Batter
Once the flour has disappeared, stop mixing. Overmixing can develop too much gluten and make the loaf heavy.
Let the Cider Cool
The reduced cider should be warm or close to room temperature before it goes into the batter.
Measure the Flour Correctly
For a softer loaf, spoon the flour into your measuring cup and level it off instead of scooping directly from the flour bag.
Don’t Overbake
Start checking the loaf around the 50-minute mark. You want the center fully baked but still moist.
How to Store Apple Cider Bread
Let the bread cool completely before storing it.
Wrap the loaf tightly in plastic wrap or place it in an airtight container.
It can be kept at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5 days.
Allow refrigerated slices to come closer to room temperature before serving, or warm them gently.
Can You Freeze Apple Cider Bread?
Yes, this bread freezes well.
To Freeze the Whole Loaf
Allow the loaf to cool completely.
Wrap it tightly in plastic wrap and then in aluminum foil.
Place it in a freezer-safe bag or container and freeze for up to 2 months.
To Freeze Individual Slices
Slice the completely cooled bread and place parchment paper between the slices.
Transfer the slices to a freezer-safe bag.
This makes it easy to remove only the amount you want.
Thaw at room temperature and warm gently before serving.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Yes, but apple cider provides a richer apple flavor. If you use apple juice, reduce it in the same way before adding it to the batter.
Why is my apple cider bread dense?
The most common reason is overmixing. Mix the batter only until the dry ingredients are incorporated.
Can I add fresh apples to this bread?
Yes. For extra apple texture, fold about ½ cup of finely diced apple into the batter before transferring it to the loaf pan.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs.
Can I make this recipe without buttermilk?
Yes. You can substitute ½ cup milk mixed with about 1½ teaspoons lemon juice or vinegar. Let it stand for about 5 minutes before using.
Why do I need to let the bread cool before slicing?
Cooling allows the crumb to finish setting. If you slice the loaf while it’s very hot, it can crumble or feel gummy in the center.
Apple Cider Bread Recipe Card
Recipe Information
Prep Time: 15 minutes
Cider Reduction: 15–20 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Yield: 1 loaf
Servings: 10–12 slices
Course: Bread
Cuisine: American
Oven Temperature: 350°F (175°C)
Ingredients
Apple Cider Bread
- 2 cups apple cider
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Reduce 2 cups of apple cider to about ¾ cup and allow it to cool.
- Preheat the oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, buttermilk, vanilla, and reduced apple cider.
- Gradually add the dry ingredients to the wet ingredients.
- Mix gently until just combined.
- Pour the batter into the prepared loaf pan.
- Sprinkle the cinnamon sugar evenly over the top.
- Bake for 50–60 minutes.
- Check the center with a toothpick.
- Cool in the pan for 10–15 minutes.
- Transfer to a wire rack and cool for at least 30 minutes before slicing.
Final Thoughts
This Apple Cider Bread Recipe is the kind of homemade loaf that makes a simple day feel a little more special.
The reduced apple cider gives the bread a noticeable apple flavor, while cinnamon and nutmeg add just enough warmth without overpowering it. The result is a soft, moist loaf with a lightly sweet cinnamon-sugar top.
Serve a slice slightly warm with butter, or enjoy it on its own with your favorite coffee or tea.
Once you make it, don’t be surprised if one loaf doesn’t last very long.