My popular Apple Fritter Bread inspired me to make a version with one of my favorite fall flavors: apple cider! This Apple Cider Fritter Bread is soft, full of tender cinnamon apples, and made with a cider reduction that gives the bread plenty of apple flavor. The sweet cider glaze on top makes it even better!
If you love baking with apples, there are plenty more of my best apple recipes to make, too. From simple breads to cozy apple desserts, you will find lots of apple goodness to bake all season long.
Ingredients & Substitutions
- Apple cider: You’ll reduce 2 cups of apple cider to ¾ cup. Use ½ cup in the bread, 2 tablespoons for the cider soak, and the remaining reduction for the glaze. Apple juice can be used, but cider gives the best apple flavor.
- Apples: Granny Smith apples add a nice tart flavor that balances the sweet bread and glaze. Peel, core, and dice them small so they soften as the bread bakes.
- Brown sugar and cinnamon: Toss the apples with these before adding them to the batter for that classic apple fritter flavor.
- Granulated sugar: Sweetens the bread batter.
- Butter: Use unsalted butter at room temperature so it creams easily with the sugar. Salted butter can also be used; you may want to reduce the added kosher salt.
- Eggs: Use room-temperature eggs so they mix evenly into the batter.
- Vanilla: Adds a little extra flavor to the bread.
- Flour, baking powder, and kosher salt: These give the bread its structure and help it rise.
- Cider glaze: Made with confectioners’ sugar and cider reduction for a simple, sweet finish.
Tips for the Best Apple Cider Fritter Bread
- Reduce the cider fully: Cook the cider until you have ¾ cup. Let it cool completely before adding it to the batter.
- Dice the apples small: Small pieces soften nicely and spread the apple flavor throughout the bread.
- Use room-temperature ingredients: Room-temperature butter and eggs mix more evenly into the batter.
- Don’t overmix: Once you add the flour, mix just until everything is combined. Overmixing can make the bread dense.
- Watch the top: If the bread is browning before the center is done, loosely tent it with foil for the rest of the baking time.
- Check the center: The bread is done when the center reaches 200°F, and a toothpick comes out with a few crumbs, but no wet batter.
- Don’t skip the cider soak: It can be optional, but I highly recommend brushing the warm loaf with the cider reduction. It adds extra apple flavor and moisture.
- Let it cool before glazing: Give the bread at least 20 minutes to cool so the glaze stays on top instead of melting into the loaf.
FAQs
Can I use apple juice instead of apple cider?
Yes. Apple juice can be used for the cider reduction, but apple cider will give the bread a deeper apple flavor.
Why do I need to reduce the apple cider?
Reducing the cider concentrates its apple flavor without adding too much liquid to the bread. The same reduction is used in the bread, cider soak, and glaze.
Can I skip the cider soak?
You can, but I highly recommend it! Brushing the warm loaf with the cider reduction adds extra apple flavor and moisture. It only takes a minute and is worth the extra step.
Can I use a different kind of apple?
Yes. Granny Smith apples work especially well because their tart flavor balances the sweet bread and glaze. Honeycrisp or another firm baking apple can also be used.
Can I leave the apples unpeeled?
You can, but I recommend peeling them. The peeled apples become soft and tender as the bread bakes and blend better with the crumb.
How do I know when Apple Cider Fritter Bread is done?
The center should reach 200°F, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely tent the loaf with foil while it finishes baking.
Can I make this bread without the glaze?
Yes. The bread has plenty of apple and cinnamon flavor on its own, but the cider glaze adds a sweet finish. You can also serve slices with a little butter instead.
How To Store Apple Cider Fritter Bread
Store Apple Cider Fritter Bread in an airtight container or wrap it tightly in plastic wrap.
Room Temperature: Store the bread at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.
Freezer: For longer storage, wrap the cooled bread tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Apple Cider Fritter Bread
Ingredients
Cider Reduction
- 2 cups apple cider
Apple Bread
- 3 small Granny Smith apples, peeled, cored, finely diced (about 2 cups)
- ½ cup (100 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- â…” cup (133 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup cider reduction
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Cider Soak
- 2 tablespoons cider reduction
Cider Glaze
- 1 cup (125 g) confectioners' sugar
- 2 to 3 tablespoons cider reduction
Instructions
Cider Reduction
- Add the apple cider to a small saucepan. Bring to a simmer over medium heat.
- Cook, stirring occasionally, until reduced to ¾ cup, about 15 to 25 minutes. The cider should be slightly syrupy.
- Let the cider reduction cool completely before using.
Apple Bread
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, toss the diced apples with the brown sugar and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter until light and fluffy, 2 to 3 minutes.
- Add the eggs, vanilla, and ½ cup cooled cider reduction. Mix until combined.
- Add the flour, baking powder, and salt. Mix until just incorporated, scraping down the sides of the bowl as needed.
- Gently fold in about 1 ½ cups of the apple mixture, reserving about ½ cup for the top.
- Pour the batter into the prepared loaf pan. Spoon the reserved apples evenly over the top.
- Bake for 65 to 70 minutes, or until the internal temperature reaches 200°F and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. If the top begins to brown too quickly, loosely tent the loaf with foil.
- Let the bread cool in the pan for 10 minutes, then carefully turn it out onto a wire rack.
Cider Soak
- While the loaf is still warm, brush the cider reduction over the top and sides. Do not pour it over the bread.
- Let it sit for about 5 minutes to absorb the cider.
Cider Glaze
- In a small bowl, whisk the confectioners’ sugar with 2 tablespoons cider reduction.
- Add more cider reduction, 1 teaspoon at a time, until the glaze is thick but pourable.
- Let the loaf cool for at least 20 minutes before drizzling with the glaze. If the bread is too hot, the glaze will melt into the crumb.
Did you make this recipe?
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