Apple Cider Cinnamon Bread

Oh, you guys, I am SO excited to share this recipe with you today. This Apple Cider Cinnamon Bread isn’t just a quick bread; it’s pure autumn magic baked into every slice. It’s that warm hug you crave when the leaves start turning and the air gets crisp. My kiddos ask for this constantly, and honestly, I can’t blame them! It smells absolutely heavenly when it’s baking, and the flavor is just… *chef’s kiss*. It’s got that comforting, spiced goodness that reminds me of cozy Sundays and visits to the apple orchard. If you love my famous Pumpkin Bread, you are going to adore this one. It’s got that same moist, tender crumb but with a bright apple cider kick and a swirl of cinnamon that just sings. It’s honestly one of my go-to recipes when I need a little sweetness without a whole lot of fuss. Seriously, the smell alone brings everyone to the kitchen, begging for a slice!

What is Cinnamon Bread?

So, what exactly *is* Apple Cider Cinnamon Bread? Think of it as a super moist, deeply flavorful quick bread that’s basically a love letter to fall. It takes all those wonderful flavors we associate with apple season – the tartness of apples, the warmth of cinnamon, the cozy depth of nutmeg, and the sweetness of brown sugar – and bakes them into a loaf that’s perfect for any time of day. It’s essentially a streamlined cake batter infused with apple cider, which adds moisture and a delightful, subtle tang that plain milk or water just can’t replicate. The “cinnamon” part comes from both the batter and often a glorious swirl that makes each slice a little bit different and extra special. It’s not overly sweet on its own, making it incredibly versatile, but the cinnamon and apple notes are front and center. It’s the kind of bread that makes you want to curl up with a good book and a cup of tea.

How do I make cinnamon bread with apple cider?

Quick Overview

Making this Apple Cider Cinnamon Bread is a breeze! You’ll simply whisk together your dry ingredients, then wet ingredients, combine them gently, and finally, create a beautiful cinnamon swirl before baking. It’s designed for minimal fuss and maximum flavor, resulting in a super moist and tender loaf that’s ready to be devoured. Trust me, the aroma alone while it bakes is worth the effort!

Ingredients

For the Main Batter:
You’ll want all-purpose flour, of course. I usually grab a good quality unbleached all-purpose flour, about 2 cups. For sweetness and moisture, I use a cup of granulated sugar and about half a cup of packed light brown sugar. Don’t skip the brown sugar; it adds such a lovely depth. A teaspoon of baking soda is essential for that perfect rise, along with half a teaspoon of baking powder for extra lift and tenderness. A pinch of salt always balances out the sweetness. For that signature fall spice, I add a generous teaspoon of ground cinnamon and about a quarter teaspoon of ground nutmeg. For the wet ingredients, you’ll need two large eggs, lightly beaten. Then, the star of the show: unsweetened apple cider. You’ll need about ¾ cup of it! Make sure it’s the good stuff, not apple juice. And of course, ½ cup of melted unsalted butter (or a neutral oil like canola or vegetable if you prefer, but butter gives it that extra richness). A splash of Vanilla Extract, about a teaspoon, just rounds out all those flavors beautifully.

For the Filling:
This is where the magic happens for that delightful swirl! You’ll need about ¼ cup of packed light brown sugar, a good tablespoon of ground cinnamon (don’t be shy!), and a tablespoon of all-purpose flour. The flour helps thicken the cinnamon mixture so it doesn’t all sink to the bottom. Some people like to add a pinch of nutmeg here too, which is always a good idea in my book!

For the Glaze:
This is optional, but highly recommended for that extra touch of sweetness and shine! You’ll need about ¾ cup of powdered sugar, sifted to avoid lumps. Then, you’ll add just a tablespoon or two of apple cider (or milk if you’re out of cider) until you reach your desired drizzling consistency. A tiny splash of vanilla extract or even a pinch of cinnamon in the glaze is lovely too!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is a pretty standard baking temperature, and it’s perfect for getting an even bake on our Apple Cider Cinnamon Bread. While the oven is heating up, grab a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then give it a light dusting of flour. Tap out any excess flour. Some people also like to line their loaf pan with parchment paper, leaving a little overhang on the sides. This makes lifting the bread out super easy once it’s baked, and it’s a trick I learned after one too many loaves stuck to the bottom!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together your 2 cups of all-purpose flour, 1 cup granulated sugar, ½ cup packed light brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Whisking them all together ensures that the leavening agents and spices are evenly distributed throughout the batter. You want to see a nice, uniform mixture with no clumps of baking soda or cinnamon. This step might seem simple, but it’s crucial for a light and evenly spiced bread.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together your 2 lightly beaten large eggs. Then, pour in your ¾ cup of unsweetened apple cider, ½ cup melted unsalted butter (make sure it’s not too hot or it will scramble the eggs!), and 1 teaspoon vanilla extract. Give this a good whisk until everything is well combined and looks nicely emulsified. You’ll notice the cider gives it a lovely warm hue already!

Step 4: Combine

Now, it’s time to bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold the ingredients together until they are *just* combined. It’s really, really important not to overmix here. A few streaks of flour are perfectly fine! Overmixing develops the gluten in the flour too much, which can result in a tough, dense bread. We want tender and moist, remember? So, stop mixing as soon as you don’t see any large dry patches of flour.

Step 5: Prepare Filling

In a small bowl, mix together ¼ cup packed light brown sugar, 1 tablespoon ground cinnamon, and 1 tablespoon all-purpose flour. Some folks like to add a pinch more nutmeg here too, which I highly recommend for extra warmth! Give it a good stir with a fork until it’s well combined and looks like coarse, fragrant sand. This cinnamon-sugar mixture is what will create those beautiful, flavorful swirls throughout your loaf.

Step 6: Layer & Swirl

Pour about half of your batter into the prepared loaf pan and spread it out evenly. Sprinkle about half of your cinnamon-sugar filling mixture over this layer of batter. Now, carefully spoon the remaining batter on top and spread it out again. Sprinkle the rest of the cinnamon-sugar filling over the top. Now for the swirling! You can use a butter knife or a skewer. Gently insert it into the batter and swirl it around in a figure-eight pattern a few times. Don’t overdo it; you want distinct swirls, not a uniformly mixed batter. Just a few gentle passes will do the trick to create those gorgeous patterns.

Step 7: Bake

Place the loaf pan in your preheated oven on the center rack. Bake for about 50-65 minutes. Baking times can vary depending on your oven, so start checking around the 50-minute mark. To test for doneness, insert a toothpick or a thin knife into the center of the loaf. If it comes out clean, or with just a few moist crumbs attached (not wet batter), your bread is ready! If it’s still wet, bake for another 5-10 minutes and test again. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once the bread is baked, carefully remove the loaf pan from the oven. Let the Apple Cider Cinnamon Bread cool in the pan for about 10-15 minutes. This allows it to firm up slightly. Then, gently invert the loaf onto a wire rack to cool completely. If you used parchment paper, you can lift it out easily. Once the bread has cooled completely (this is important, especially if you plan to glaze it!), you can prepare the glaze. In a small bowl, whisk together ¾ cup powdered sugar with 1-2 tablespoons of apple cider until smooth and drizzle-able. Drizzle this over the top of the cooled bread. If you prefer, you can dust it with a little extra powdered sugar or cinnamon instead.

Step 9: Slice & Serve

Once the glaze has set slightly, or if you’ve skipped the glaze, it’s time to slice and serve! Use a serrated knife for clean cuts. The best way to slice this is into thick, generous slices. It’s absolutely delightful served at room temperature, but a slight warmth from being freshly baked (but not hot!) is also amazing. Enjoy it plain, with a dollop of Cream Cheese Frosting, or a bit of whipped cream for a treat!

What to Serve It With

This Apple Cider Cinnamon Bread is so versatile, you can enjoy it in so many ways! For **Breakfast**, it’s a dream. I love it toasted with a light smear of butter and a hot cup of coffee – it’s the perfect way to start a crisp morning. It’s way less fuss than pancakes! For **Brunch**, you can elevate it by serving it alongside a platter of fresh fruit, perhaps some Greek yogurt, and maybe even a fancy mimosa or a sparkling apple cider. I sometimes slice it thin and arrange it on a nice serving board. As **Dessert**, it’s wonderful served warm with a scoop of vanilla bean Ice Cream or a dollop of homemade whipped cream. A drizzle of caramel sauce over the top takes it to a whole new level. And for those **Cozy Snacks**? Honestly, a thick slice of this bread all on its own is pure comfort. It’s perfect with a mug of hot apple cider, a creamy latte, or even a glass of milk. My family tradition is to have a slice with a warm mug of chai tea after a long day of yard work or apple picking. It just feels right!

Top Tips for Perfecting Your Apple Cider Cinnamon Bread

I’ve made this Apple Cider Cinnamon Bread more times than I can count, and over the years, I’ve picked up a few tricks that I think make a world of difference. For the **Apple Cider**, make sure you’re using real apple cider, not just apple juice. The cider has a more concentrated apple flavor and a slightly different acidity which contributes to the texture. If you can find unfiltered cider, even better! For **Mixing Advice**, I cannot stress enough the importance of not overmixing. As soon as the wet and dry ingredients are *just* incorporated, stop mixing. A few flour streaks are totally fine! Overmixing is the number one culprit for a tough, rubbery bread. For the **Swirl Customization**, don’t be afraid to get a little artistic. You can do a simple zig-zag with a knife, or get fancy with figure-eights. The more you swirl, the more the cinnamon mixture will meld into the batter, so aim for a few gentle passes for distinct layers. When it comes to **Ingredient Swaps**, if you don’t have butter, you can substitute it with a neutral oil like canola or vegetable oil at a 1:1 ratio, though the butter adds a lovely richness. For **Baking Tips**, always trust the toothpick test! Ovens vary, so your bake time might be a little longer or shorter. If your loaf is browning too quickly on top, loosely tent it with aluminum foil. I always bake on the center rack for the most even heat distribution. And for **Glaze Variations**, if you’re not a fan of a sweet glaze, a simple dusting of powdered sugar or cinnamon sugar is beautiful. You can also add a tiny bit of lemon juice to the glaze for a little tang, or even some finely chopped nuts for crunch!

Storing and Reheating Tips

One of the best things about this Apple Cider Cinnamon Bread is how well it keeps, making it perfect for making ahead. For **Room Temperature** storage, once completely cooled, you can wrap the loaf tightly in plastic wrap or aluminum foil, or store it in an airtight container. It will stay fresh and moist for about 2-3 days. If it’s a really warm day or you’ve glazed it, I might lean towards the refrigerator. For **Refrigerator Storage**, keep the cooled bread in an airtight container or well-wrapped. It should last beautifully for up to a week, though it might dry out slightly towards the end of that period. To reheat, a quick 10-15 seconds in the microwave can bring back some of that fresh-baked softness, or you can warm a slice in a toaster oven. For **Freezer Instructions**, this bread freezes wonderfully! Once completely cool, wrap the entire loaf (or individual slices) tightly in plastic wrap, then in a layer of aluminum foil, or place in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To thaw, unwrap and let it come to room temperature, or warm gently in the oven or microwave. For **Glaze Timing Advice**, if you plan to freeze the bread, it’s best to skip the glaze before freezing. Apply the glaze after thawing and before serving for the freshest look and taste. If storing at room temperature or in the fridge, I typically glaze it just before serving or a few hours before, so it doesn’t get too sticky.

Frequently Asked Questions

Final Thoughts

I truly hope you give this Apple Cider Cinnamon Bread a try. It’s more than just a recipe to me; it’s a taste of home, a slice of comfort, and a reliable crowd-pleaser. It’s the kind of bake that makes your house smell amazing and fills your loved ones with joy. The combination of moist crumb, spiced apple notes, and that irresistible cinnamon swirl is just pure bliss. If you enjoyed this, you might also love my other fall-inspired bakes, like my Spiced Pear Cake or my classic Apple Crumble. They’re all about that cozy, delicious flavor we crave this time of year. Please, if you make this, let me know how it turns out! I’d love to hear your thoughts, see your creations, and learn about any variations you might have tried. Leave a comment below, or tag me on social media. Happy baking, everyone!

Apple Cider Cinnamon Bread

A warm and comforting bread infused with the flavors of apple cider and cinnamon, perfect for breakfast or a snack.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2.5 cups all-purpose flour
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup apple cider

Cinnamon Sugar Topping

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
• In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider, beginning and ending with the dry ingredients. Mix until just combined.
• In a small bowl, combine the topping sugar and cinnamon. Sprinkle half of this mixture over the batter in the loaf pan.
• Pour the batter into the prepared loaf pan and spread evenly.
• Sprinkle the remaining cinnamon sugar topping over the batter.
• Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

This bread is delicious served warm with a drizzle of honey or a pat of butter. It also freezes well.