There's nothing quite like the smell of apple cider quick bread baking on a crisp fall afternoon, with warm cinnamon and reduced apple cider filling the kitchen. This moist, tender loaf gets its deep flavor from simmered cider, a swirl of cinnamon-sugar, and a sweet vanilla glaze on top.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
PrintApple Cider Quick Bread
A moist, one-bowl apple cider quick bread swirled with cinnamon-sugar and topped with a sweet vanilla glaze.
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
Ingredients
- 1 1/2 cups unfiltered apple cider
- 1/2 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3/4 cup packed brown sugar
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar, for the swirl
- 1/2 teaspoon cinnamon, for the swirl
- 1 cup powdered sugar
- 2 to 3 tablespoons reduced apple cider or milk, for the glaze
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a small saucepan, simmer the apple cider over medium heat until reduced to about 1/3 cup, 15 to 20 minutes. Set aside 2 tablespoons for the glaze and let the rest cool slightly.
- Melt the butter in a skillet over medium heat, swirling until it turns golden brown and smells nutty, 3 to 4 minutes. Remove from heat and let cool slightly.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk the eggs and brown sugar until smooth. Whisk in the browned butter, reduced cider, applesauce, and vanilla.
- Fold the dry ingredients into the wet ingredients just until combined.
- Pour half the batter into the prepared pan. Mix the granulated sugar and cinnamon for the swirl and sprinkle half over the batter, then repeat with the remaining batter and swirl mixture. Drag a knife through the batter to create a marbled swirl.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk the powdered sugar with the reserved reduced cider until smooth, adding more liquid as needed for a drizzling consistency. Drizzle over the cooled loaf before slicing.
Notes
Use unfiltered, high-quality apple cider for the deepest flavor — reducing it is what makes this bread taste so intensely of apples. Store leftovers wrapped at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American
Frequently Asked Questions
What makes apple cider quick bread different from banana or zucchini bread?
Apple cider quick bread gets its signature flavor from simmering apple cider down into a syrupy reduction, which concentrates the apple flavor far more than adding raw cider or juice to the batter.
Can I use apple juice instead of apple cider?
Apple cider is best for this apple cider quick bread because it's unfiltered and has a richer, more robust apple flavor; apple juice will work in a pinch but the bread will taste noticeably milder.
Why did my apple cider quick bread sink in the middle?
This usually happens if the loaf is underbaked or the oven door was opened too early. Bake until a toothpick inserted in the center comes out clean, and avoid opening the oven during the first 40 minutes.
Can I make this apple cider quick bread ahead of time?
Yes, this bread actually tastes even better the next day once the flavors have settled. Bake it up to 2 days ahead, store tightly wrapped at room temperature, and add the glaze just before serving.
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