Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 cup apple cider (reduced to 1/2 cup)
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped peeled apples (optional)
Instructions
- Pour 1 cup of apple cider into a small saucepan. Bring it to a simmer over medium heat and cook until the liquid reduces to exactly 1/2 cup. This takes about 10 to 12 minutes. This step concentrates the flavor and prevents the bread from being too watery. Let the reduction cool slightly before using.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, line the bottom and sides with parchment paper, leaving a slight overhang on the long sides.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensure there are no large clumps of spices so the flavor distributes evenly throughout the loaf.
- In a large bowl, whisk the melted butter with the granulated sugar and light brown sugar until smooth. Add the egg, the cooled reduced apple cider, and the vanilla extract. Whisk vigorously until the mixture is well combined and slightly pale.
- Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold them together until just combined. If you are adding chopped apples, fold them in now. Do not overmix, or the bread will become tough and dense.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Cook Time: 70 minutes