Apple Cider Bread

This Apple Cider Bread is everything I love about fall baking—warm cinnamon spice, a soft buttery crumb, and real apple cider flavor in every bite. The cider is reduced first to intensify its fresh, orchard-sweet taste, then used in both the bread and the glaze.

It’s finished with a buttery cinnamon-sugar topping and a drizzle of apple cider glaze, making this easy quick bread perfect with morning coffee, as an afternoon treat, or even dessert. If you love apple cider as much as I do, this is one you’ll want to bake all season long.

Why You’ll Love This Apple Cider Bread

• Big apple cider flavor – Reducing the cider concentrates the flavor without adding chunks of apple.
• Soft and moist – Sour cream and brown sugar give the bread a tender crumb that stays moist for days.
• Warm fall spices – Cinnamon, nutmeg, and cloves give every slice just the right amount of fall flavor.
• That cinnamon-sugar topping! – A little melted butter and cinnamon sugar add an irresistible finish before the cider glaze goes on.
• Perfect for fall – Serve it for breakfast, an afternoon snack, dessert, or wrap up a loaf to share with a friend.

Love baking with apple cider? These Apple Cider Donuts are another fall favorite you’ll want to try.

What You’ll Need

You only need simple baking staples, warm spices, and plenty of apple cider to make this soft, flavorful quick bread.

For the Apple Cider Bread

• Apple cider – Use fresh cider (not juice); we’ll reduce it for concentrated flavor.
• All-purpose flour
• Baking powder and baking soda – For lift and a light crumb.
• Cinnamon, nutmeg, and cloves – Warm spice blend.
• Salt
• Unsalted butter – Softened.
• Granulated and light brown sugar – For sweetness and depth.
• Eggs – Room temperature.
• Vanilla extract
• Sour cream – For moisture and tenderness.

Cinnamon-Sugar Topping

• Melted butter
• Granulated sugar
• Ground cinnamon

Apple Cider Glaze

• Powdered sugar
• Reduced apple cider
• Vanilla extract

Cetcu Tip: Don’t skip reducing the apple cider! Cooking it down removes some of the water and concentrates the apple flavor, so you get much more cider flavor without adding excess liquid to the bread. For more on the technique, King Arthur Baking has a helpful guide to making boiled apple cider.

How to Make Apple Cider Bread

1. Reduce the cider: Simmer the apple cider until concentrated, then let it cool.
2. Mix the batter: Combine the dry ingredients. In a separate bowl, cream the butter and sugars, then add the eggs, vanilla, and sour cream. Mix in the dry ingredients and reduced cider.
3. Bake: Pour the batter into a prepared loaf pan and bake until golden and cooked through.
4. Add the topping: Brush the warm bread with melted butter and sprinkle with cinnamon sugar.
5. Glaze: Once completely cool, drizzle with the apple cider glaze, slice, and enjoy!

Cetcu Tips for the Best Quick Bread

• Use real apple cider. Fresh refrigerated cider will give you much more apple flavor than apple juice.
• Cool the reduced cider. Let it come to room temperature before adding it to the batter so it doesn’t affect the butter or eggs.
• Measure the flour correctly. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.
• Don’t overmix. Once the flour goes in, mix only until everything is combined to keep the bread soft and tender.
• Wait to glaze. Let the loaf cool completely so that beautiful apple cider glaze stays on top instead of melting into the bread.

Storage & Freezing Tips

Once completely cooled, store Apple Cider Bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

To freeze: Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature or overnight in the refrigerator.

Make Ahead Tip: This bread is a great make-ahead treat—the apple cider and warm spice flavors are even better the next day. For the prettiest finish, wait to add the glaze until the day you plan to serve it.

If you’re in the mood for another easy fall quick bread, try my Cinnamon Apple Bread made with applesauce, warm cinnamon, and pecans.

Ways to Serve Apple Cider Bread

Apple Cider Bread is delicious all on its own, especially with a hot cup of coffee or tea. For an extra-special fall treat, serve a slice slightly warm with Cinnamon Honey Butter or a drizzle of Salted Apple Cider Caramel Sauce.

It also makes a wonderful breakfast or afternoon snack, and a wrapped loaf is an easy homemade gift for neighbors, teachers, or friends during the fall and holiday season.

Apple Cider Bread FAQs

Why do I need to reduce the apple cider?

Reducing the cider removes some of the water and concentrates the apple flavor, giving the bread a much richer cider taste.

Can I make Apple Cider Bread without the glaze?

Absolutely. The buttery cinnamon-sugar topping is delicious on its own, or you can simply dust the cooled loaf with powdered sugar.

Can I make this recipe into muffins?

Yes. Divide the batter among lined muffin cups and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs.

Why did my quick bread turn out dry?

Too much flour or overbaking are the most common causes. Measure flour using the spoon-and-level method and begin checking the bread for doneness toward the end of the suggested baking time.

If apple cider is one of your favorite things about fall, this bread needs to be on your baking list. Pour yourself a cup of coffee, cut a thick slice, and enjoy every cinnamon-spiced bite!

Apple Cider Bread

Yield: 1 (9x5-inch) loaf 10-12 slices
Prep Time: 20 minutes
Bake Time: 55 minutes
Additional Time: 25 minutes
Total Time: 1 hour 40 minutes

Apple Cider Bread is a soft, moist quick bread bursting with real apple cider and warm fall spices, finished with a buttery cinnamon-sugar topping and sweet apple cider glaze.

Ingredients

For the bread

• 2 cups apple cider, reduced to about ¾ cup, divided
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For cinnamon sugar topping

• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

For the apple cider glaze

• 1 cup powdered sugar
• 2–3 tablespoons reserved reduced apple cider, plus more as needed
• Splash of vanilla

Instructions

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
2. Pour the apple cider into a small saucepan and simmer until reduced to about ¾ cup, about 20–25 minutes. Set aside to cool completely.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla and sour cream.
5. Add the dry ingredients in two additions, alternating with ½ cup cooled reduced apple cider. Mix just until combined. Pour batter into the prepared pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Brush the warm loaf with melted butter and sprinkle with cinnamon sugar. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Whisk powdered sugar with 2 tablespoons reserved reduced apple cider and vanilla until smooth, adding more cider as needed to reach your desired consistency. Drizzle over the cooled loaf before slicing.

Notes

Use fresh apple cider, not apple juice, for the best flavor.

Let the reduced cider cool completely before adding it to the batter.

Avoid overmixing the batter; mix just until the flour is incorporated for a soft, tender loaf.

Begin checking the bread around 50 minutes. If the top browns too quickly, loosely cover it with foil.

For clean slices: Let the bread cool completely, then use a sharp serrated knife with a gentle sawing motion. Wipe the blade between slices for neat, bakery-style cuts.

Nutrition Information:

Yield: 12
Serving Size: 1 slice

Amount Per Serving: Calories: 470
Total Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Cholesterol: 65mg
Sodium: 128mg
Carbohydrates: 82g
Fiber: 2g
Sugar: 48g
Protein: 6g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.