Ingredients
Scale
- 1 ½ cups apple cider (reduced to ½ cup)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 medium Granny Smith apple, finely diced
Instructions
- Reduce the Apple Cider: 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 exactly ½ cup. This should take about 10 to 12 minutes. This step concentrates the flavor and ensures the bread isn’t too soggy. Set it aside to cool completely.
- Preheat and Prepare: 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 pan with parchment paper, leaving a slight overhang on the sides to act as a handle later.
- Whisk the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensuring these are well-combined prevents any clumps of leavening agents in your final loaf.
- Cream the Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated sugar and brown sugar. Mix on medium-high speed for about 2-3 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine and Fold: Turn the mixer to low speed. Gradually add the dry ingredients to the butter mixture, alternating with the cooled, reduced apple cider. Mix until just combined. Using a spatula, gently fold in the finely diced apples. Do not overmix, or the bread will be tough.
- Bake the Loaf: 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. If the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes.
- Cool and Serve: Let the bread cool in the pan for 10 minutes. Use the parchment paper handles to lift the loaf out and transfer it to a wire rack. Allow it to cool completely before slicing to ensure the structure sets. Serve plain or with a drizzle of maple glaze.
- Cook Time: 65 minutes