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Apple Cider Cinnamon Bread That Warms the Soul

A tender apple cider quick bread filled with cinnamon and diced apples, finished with a simple cinnamon-sugar topping.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 249
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
Wet ingredients
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup apple cider
  • 1/4 cup plain Greek yogurt or sour cream
Apples and topping
  • 1 1/2 cups apples peeled and finely diced
  • 1 tablespoon all-purpose flour for tossing with apples
  • 1 tablespoon granulated sugar for topping
  • 1/2 teaspoon ground cinnamon for topping

Equipment

  • 1 9x5-inch loaf pan greased and lined with parchment if desired
  • 1 mixing bowl large
  • 1 mixing bowl medium
  • 1 whisk
  • 1 spatula
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth.
  4. Add the eggs, vanilla extract, apple cider, and Greek yogurt to the butter mixture and whisk until fully combined.
  5. Toss the diced apples with 1 tablespoon flour.
  6. Add the dry ingredients to the wet ingredients and stir gently just until combined.
  7. Fold in the floured apples until evenly distributed.
  8. Transfer the batter to the prepared loaf pan and smooth the top.
  9. Mix the granulated sugar and 1/2 teaspoon cinnamon, then sprinkle evenly over the batter.
  10. Bake for 50 to 55 minutes, until golden brown and a tester inserted in the center comes out clean or with a few moist crumbs.
  11. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter or the loaf may turn dense. Tossing the apples with flour helps prevent sinking. If the top browns too quickly, tent loosely with foil near the end of baking. Cool fully before slicing for the neatest texture.