Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup apple cider (unfiltered preferred)
- ½ cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons cinnamon sugar for the topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick cooking spray. For extra security, line the bottom with a strip of parchment paper, leaving an overhang on the sides to act as a “sling” for easy removal later.
- To intensify the flavor, simmer 1 ½ cups of apple cider in a small saucepan over medium heat until it reduces to exactly 1 cup. This takes about 10-12 minutes. Let the reduced cider cool slightly before using. If you are in a hurry, you can use 1 cup of regular cider, but the flavor will be more subtle.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Ensure there are no large clumps of spices or leavening agents so the bread rises evenly in the oven.
- In a separate medium bowl, combine the apple cider, melted butter, egg, and vanilla extract. Whisk vigorously until the egg is fully incorporated and the mixture is smooth. The fat from the butter helps create that signature tender crumb.
- Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Stop mixing as soon as you see no more streaks of dry flour. Overmixing will lead to a tough, dense loaf rather than a light, airy one.
- Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle the cinnamon sugar topping evenly over the surface. Bake for 45 to 55 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the bread cool in the pan for 10 minutes. This allows the structure to set so it doesn’t crumble. Use the parchment sling to lift the loaf out and transfer it to a wire rack to cool completely. Slice into thick pieces and serve warm or at room temperature.
- Cook Time: 65 minutes