Apple Cider Quick Bread Recipes

MAPLE AND APPLE CIDER OATMEAL BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
• Whisk apple cider, maple syrup, yogurt, applesauce, eggs, vegetable oil, vanilla extract, and maple extract together in a bowl until thoroughly combined. Mix in flour, oats, cinnamon, baking powder, baking soda, cardamom, salt, and nutmeg until incorporated. Fold in apples and walnuts. Pour batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 60 minutes. Allow bread to cool in the pan for 30 minutes. Gently run a knife around the edge of the pan to loosen and turn loaf out onto a wire rack to cool.

APPLE CIDER-CRANBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt in a large bowl.
• Beat apple cider, eggs, and vegetable oil in a separate bowl until frothy. Mix apple cider mixture into flour mixture until moist; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

CINNAMON APPLE QUICK BREAD WITH APPLE CIDER GLAZE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg and cloves. In a large bowl, whisk together the oil, applesauce, sugars, eggs and apple.
• Fold the dry ingredients into the wet ingredients until just combined. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.
• When the cake has cooled, prepare the glaze: Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/3 cup, about 10 minutes. Add the butter, confectioners' sugar and salt. Reduce the heat to maintain a simmer and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 4 minutes. Set aside to cool until it thickens slightly.
• Drizzle the glaze over the cake, and serve.

APPLE CIDER BREAD

Steps:

• Preheat the oven to 375°F Grease and flour two loaf pans.
• Cream the butter and 1-1/4 cup of the sugar together in a large bowl. Add eggs and cream thoroughly.
• Sift the dry ingredients together. Add them to the egg mixture, alternating with the apple cider. Stir in the chopped apples.
• Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup sugar with 1 tsp cinnamon in a small bowl, and sprinkle it evenly over the batter.
• Bake for 50 to 70 minutes for or until a toothpick inserted in the center comes out clean.

APPLE CIDER QUICK BREAD

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, combine the eggs, egg white, cider, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the apple, raisins and orange zest. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

AUTUMN PUMPKIN APPLE CIDER BREAD

Steps:

• Preheat oven to 350°.
• In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
• In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
• In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
• Add the walnuts; stir batter just until combined.
• Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
• Bake in middle of oven 1 hour, or until a tester comes out clean.
• Let bread cool in the pan.