Recipe for moist apple cider bread flavored with an apple cider reduction, fall spice blend, and thick layer of streusel topping,
About apple cider bread:
Is there anything better than streusel topping? It is truly one of my favorite things, and the best part of this apple cider bread.
This bread uses a sweet apple cider reduction and warm spices, like cinnamon and nutmeg to create the most delicious flavor combination. Buttermilk and sour cream are used to make the bread super moist, and it is then finished with a heavy sprinkling of streusel topping. This apple cider bread is a seriously delicious breakfast or midday snack that will bring warm autumn feelings to your kitchen and soul.
What is needed for apple cider bread?
- Apple cider- a thick, syrup-like reduction is used to flavor this bread
- Flour- all purpose flour is used in this bread
- Sugar- a combination of granulated and brown sugar are used to sweeten this bread
- Butter- make sure it is softened
- Ground spices- a blend of cinnamon, nutmeg and cloves are used to bring warm fall favors to this bread
- Buttermilk- helps to keep the bread moist
- Sour cream- adds a delicious flavor to the bread and is also used to keep it moist
- Vanilla- I recommend vanilla bean paste for the best flavor
- Baking powder & soda- helps to leaven the bread
- Eggs- whole eggs are used in this bread
Reducing apple cider:
The longest step for this bread is the apple cider reduction. Though not complicated, it does take quite some time to reduce the apple cider. Plan on spending around twenty minutes for this step.
Very simply, add 3 cups of apple cider to a large sauce pot and bring to a simmer. Let the cider simmer until it has reduced to a ½ cup. As it reduces it will bubble up a lot, so make sure your pot has high enough sides to ensure it doesn't boil over. Remove the cider from the stovetop once it's reduced. Let it cool before using it in the bread.
How to make apple cider bread:
For the bread:
Start by creaming ½ cup of softened butter together with ½ cup of granulated sugar and ½ cup of packed, light brown sugar in a large bowl. Next, add in three eggs and ½ teaspoon of vanilla and combine.
Then add in the ½ cup of apple cider reduction and mix. Next mix in ½ cup of buttermilk and ¼ cup of sour cream.
In a separate small bowl, whisk together 1 ¾ cups of all purpose flour, ¾ teaspoon of baking soda, ¼ teaspoon of salt, 1 tablespoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ⅛ teaspoon of ground cloves. Add the dry ingredients to the wet ingredients and combine.
For the streusel topping:
In a small bowl combine 3 tablespoon of softened butter, ½ cup of packed, light brown sugar, ½ cup of all purpose flour, ¾ teaspoon of cinnamon and ¼ teaspoon of salt until it is all combined together. It helps to do this step with clean hands, to really cut the butter into the flour.
Assembling & baking:
Grease and line a 9 x 5 loaf pan with parchment paper. Pour the batter into the loaf pan and sprinkle the streusel topping on top. Bake the bread at 350 degrees for 62-65 minutes, or until a toothpick comes out clean from the center.
Let the bread cool in the pan for at least 30 minutes before removing. To easily remove the bread from the pan, simply pull up on the parchment paper, and it should pop right out. For the best flavor, let the bread completely cool. I notice that the bread tastes different, and is more moist, when it is cooled, rather than eating right after baking. Store the leftovers in an airtight container for up to four days.
If you make this apple cider bread please tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas.
Other recipes to try:
Pumpkin Bread with Cream Cheese Glaze
Apple Cider Bread with Streusel Topping
Ingredients
For the Apple Cider Bread
- ½ cup softened butter
- 3 eggs
- ½ cup granulated sugar
- ½ cup packed, light brown sugar
- ½ cup buttermilk
- ¼ cup sour cream
- ½ teaspoon vanilla
- 1 ¾ cups all purpose flour
- ¾ teaspoon baking soda
- 3 cups apple cider reduced to ½ cup
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the Streusel Topping
- 3 tablespoon softened butter
- ½ cup packed, light brown sugar
- ½ cup all purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
For the Apple Cider Bread
- Preheat the oven to 350 degrees.
- Start by creaming ½ cup of softened butter together with ½ cup of granulated sugar and ½ cup of packed, light brown sugar in a large bowl.
- Next, add in three eggs and ½ teaspoon of vanilla and combine.
- Then add in the ½ cup of apple cider reduction and mix.
- Next mix in ½ cup of buttermilk and ¼ cup of sour cream.
- In a separate small bowl, whisk together 1 ¾ cups of all purpose flour, ¾ teaspoon of baking soda, ¼ teaspoon of salt, 1 tablespoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ⅛ teaspoon of ground cloves. Add the dry ingredients to the wet ingredients and combine.
For the Streusel Topping
- In a small bowl combine 3 tablespoon of softened butter, ½ cup of packed, light brown sugar, ½ cup of all purpose flour, ¾ teaspoon of cinnamon and ¼ teaspoon of salt until it is all combined together. It helps to do this step with clean hands, to really cut the butter into the flour.
Assembling & Baking
- Grease and line a 9 x 5 loaf pan with parchment paper. Pour the batter into the loaf pan and sprinkle the streusel topping on top.
- Bake the bread for 62-65 minutes, or until a toothpick comes out clean from the center.
- Let the bread cool in the pan for at least 30 minutes before removing. To easily remove the bread from the pan, simply pull up on the parchment paper, and it should pop right out.
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