Ingredients
Scale
- 1 ½ cups apple cider (high quality, unfiltered preferred)
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and finely diced (optional)
Instructions
- Pour the apple cider into a small saucepan over medium-high heat. Bring it to a boil and let it simmer until it reduces to about ¾ cup. This concentrates the flavor and ensures the bread isn’t too soggy. Let the reduced cider cool for at least 10 minutes before using it in the batter.
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, you can line the bottom and sides with parchment paper, leaving a slight overhang on the long sides.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensure there are no large lumps and that the spices are evenly distributed throughout the flour mixture.
- In a separate medium bowl, beat the eggs lightly. Whisk in the melted butter, vanilla extract, and the cooled, reduced apple cider. Mix until the ingredients are fully combined and smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined. If you are using diced apples, fold them in now. Be careful not to overmix, as this will make the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Cook Time: 1 hour 5 minutes