Description
A tender, spiced quick bread flavored with apple cider and finished with a crunchy cinnamon-sugar top that tastes like a slice of cider-doughnut heaven.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ cup (115 g) unsalted butter, melted and cooled slightly
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 2 large eggs
- ½ cup (120 ml) apple cider
- 1 teaspoon pure vanilla extract
For the cinnamon-sugar crust
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust it lightly with flour or line it with parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until evenly blended.
- In a larger bowl, combine the melted butter with the granulated and brown sugars. Whisk in the eggs until smooth, then stir in the apple cider and vanilla.
- Add the dry mix to the wet ingredients and fold just until no dry streaks remain — stop as soon as the batter is combined. Avoid overmixing to keep the loaf airy.
- Transfer the batter into the prepared pan and smooth the top. Bake 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the loaf cool in the pan for about 10 minutes. Meanwhile, stir together the crust sugar and cinnamon. Brush the warm loaf with the melted butter, then sprinkle the cinnamon-sugar over the top so it adheres and forms a crackly crust.
- Cool slightly more, then slice and serve warm or at room temperature.
Notes
- Substitutions & additions
- No cider? Use apple juice (slightly reduce any extra liquid) or buttermilk for a tangy spin.
- Stir in 1 cup chopped apples or ½ cup toasted pecans for extra texture.
- For dairy-free, swap plant-based butter 1:1.
- Want dessert? Drizzle warm caramel over slices before serving.
- Storage
- Keep wrapped at room temperature up to 3 days, or refrigerate for up to a week.
- Freeze individual slices for up to 2 months; reheat in a toaster oven or microwave straight from frozen.
- Quick tips
- Measure flour by spooning and leveling to avoid a dry loaf.
- Brush and sugar while loaf is still warm for the best crunchy crust.
- Check for doneness early—ovens vary.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg