Apple Cider Cinnamon Bread
There’s something magical about the first whiff of warm spices on a crisp autumn morning — especially when it’s coming from your own oven. This Apple Cider Cinnamon Bread is the very definition of cozy fall baking. It’s tender, buttery, and perfectly spiced, with the sweet tang of apple cider and a ribbon of cinnamon sugar swirled throughout.
Whether you enjoy it fresh from the oven with a cup of coffee, or toast it the next day with a pat of butter, every bite tastes like a trip to a fall orchard. The best part? It’s incredibly easy to make — no mixer required!
Why You’ll Love This Apple Cider Cinnamon Bread
- Bursting with Autumn Flavor: Apple cider, cinnamon, and nutmeg blend beautifully.
- Soft & Moist Texture: The perfect balance of tender crumb and slight crisp on top.
- No Fancy Tools: Mix by hand in under 15 minutes.
- Versatile: Enjoy for breakfast, snack, or dessert.
- Freezer-Friendly: Make one now and save another for later.
The Secret to Perfect Apple Cider Flavor
The key to rich apple flavor lies in reduced apple cider — simmering it down intensifies the natural sweetness and tang. You’ll get a bold apple taste without watering down the batter.
Use real apple cider (not apple juice!) for that fresh, orchard-style punch. If you can, pick up unfiltered cider with a bit of sediment — it’s more flavorful and aromatic.
Ingredients
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup reduced apple cider (see tip below)
- ¼ cup milk or buttermilk
For the Cinnamon Swirl:
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons apple cider
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. - Reduce the Apple Cider:
Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to ½ cup. Let it cool — this concentrates the flavor beautifully. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Cream Butter and Sugar:
In a large bowl, beat softened butter and brown sugar until light and fluffy (about 2 minutes). Add eggs one at a time, then mix in vanilla. - Add Wet Ingredients:
Pour in the cooled reduced apple cider and milk, stirring until combined. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring just until smooth. Don’t overmix — this keeps the loaf tender. - Layer the Batter:
Pour half the batter into the prepared pan. Sprinkle half the cinnamon-sugar mixture over it, then add the remaining batter and top with the rest of the cinnamon sugar. Swirl gently with a knife for a marbled effect. - Bake:
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack. - Optional Glaze:
Whisk together powdered sugar and apple cider until smooth. Drizzle over cooled bread for a glossy finish.
Apple Cider Cinnamon Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Simmer 1 cup of apple cider until reduced to ½ cup; let cool.
- Whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and brown sugar; add eggs and vanilla.
- Stir in cooled apple cider and milk, then fold in dry ingredients.
- Layer half batter, sprinkle cinnamon-sugar, then add rest of batter and swirl.
- Bake 50–60 minutes or until a toothpick comes out clean.
- Cool, then drizzle with optional apple cider glaze.
Notes
Expert Baking Tips
- Don’t skip reducing the cider: It amplifies the flavor and keeps the texture perfect.
- Use room temperature ingredients: Helps the batter mix evenly.
- Check for doneness: Every oven varies — look for a golden top and clean toothpick.
- Cool before glazing: Warm bread will melt your glaze.
- Add-ins welcome: Try chopped apples, walnuts, or raisins for extra texture.
Variations
- Apple Cider Donut Bread: Add a cinnamon-sugar topping before baking for a donut-like crust.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.
- Mini Loaves: Divide batter into smaller pans — perfect for gifting!
- Spiced Glaze: Add a pinch of cinnamon or maple syrup to your glaze.
- Cream Cheese Swirl: Mix softened cream cheese with sugar and layer it in for a decadent twist.
Serving Suggestions
Serve slices warm with:
- A pat of butter or honey drizzle for breakfast.
- Vanilla ice cream or whipped cream for dessert.
- Hot apple cider or chai tea for the ultimate cozy treat.
This bread also makes a wonderful edible gift — wrap it in parchment and twine for a homemade touch that feels special.
Storing & Freezing
- Room Temperature: Store wrapped in plastic wrap or foil for up to 3 days.
- Refrigerate: Keeps fresh for up to 6 days.
- Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight or toast directly from frozen.
Fun Fall Fact
Did you know? The earliest apple cider beverages date back to 55 BC, when Romans first discovered fermented apple drinks in England. Over time, cider became a staple of harvest festivals — which is why it pairs so perfectly with cinnamon-spiced baking today!
Why This Apple Cider Cinnamon Bread Works
This recipe combines the warmth of fall spices with the freshness of real apple cider for an unforgettable loaf that tastes like autumn itself. The texture is moist but light, and the swirl of cinnamon sugar adds just the right amount of sweetness.
It’s proof that sometimes, the simplest recipes deliver the biggest comfort. Whether you’re baking for a cozy weekend morning or preparing a sweet homemade gift, this bread always impresses.
