Description
For the Bread:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
2 eggs
½ cup unsweetened applesauce
½ cup brown sugar, packed
¼ cup milk
1 tsp vanilla extract
1 cup apples, peeled and diced
For the Streusel Topping:
¼ cup all-purpose flour
¼ cup rolled oats
2 tbsp brown sugar
1 tsp ground cinnamon
2 tbsp cold butter, cut into small pieces
For the Cider Glaze:
½ cup apple cider
1 cup powdered sugar
Directions:
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat the eggs, applesauce, brown sugar, milk, and vanilla extract until well combined.
Gradually add the wet to the dry and mix until just combined. Fold in the diced apples.
For the streusel topping, combine flour, oats, brown sugar, and cinnamon in a bowl. Cut in the cold butter using a pastry cutter or fork until crumbly.
Pour the bread batter into the prepared loaf pan and sprinkle the streusel topping evenly over the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire
rack to cool completely.
For the cider glaze, bring apple cider to a simmer in a small saucepan over medium heat. Cook for 5-7 minutes until reduced by half. Let it cool slightly, then
whisk in powdered sugar until smooth.
Drizzle the cider glaze over the cooled bread. Slice and enjoy!
Prep Time: 15 minutes Cooking Time: 60 minutes Total Time: 1 hour 15 minutes Kcal: 290 per slice Servings: 10 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Apple Cider Glazed Bread every time.
- Prep Dry Ingredients: In your large bowl, thoroughly whisk the 1 ½ cups flour, baking powder, baking soda, cinnamon, and salt. This ensures even leavening and flavor distribution.
- Combine Wet Ingredients: In a separate bowl, vigorously beat the eggs, applesauce, brown sugar, milk, and vanilla until the mixture is smooth and the sugar is fully incorporated.
- Mix Batter: Create a well in the center of your dry ingredients. Pour the wet mixture into the well. Using a spatula, gently fold until just combined—a few streaks of flour are okay. Overmixing leads to tough bread.
- Fold in Apples: Gently fold the diced apples into the batter until evenly distributed.
- Make Streusel: In a small bowl, combine the ¼ cup flour, oats, brown sugar, and cinnamon. Add the cold butter pieces. Use a pastry cutter, two forks, or your fingertips to “cut” the butter into the dry mix until it resembles coarse crumbs.
- Bake: Transfer batter to the greased loaf pan. Sprinkle streusel evenly on top, pressing lightly. Bake on the center rack for 55-60 minutes. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.
- Cool & Glaze: Let bread cool in the pan for 10 minutes, then remove to a wire rack. While it cools, make the glaze. Simmer the cider until reduced to about ¼ cup. Let it cool for 5 minutes before whisking in powdered sugar. Drizzle over completely cooled bread.
Serving Suggestions
This versatile bread is perfect for any occasion. Serve a thick slice alongside your morning coffee or tea. For a decadent dessert, warm a slice slightly and top with a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a delightful addition to a brunch spread paired with savory items like quiche or scrambled eggs.
How-to Summary
To make Apple Cider Glazed Bread: Whisk dry ingredients. Mix wet ingredients separately, then combine gently. Fold in diced apples. Make a streusel topping by cutting cold butter into a flour-oat-sugar mix. Pour batter into a loaf pan, top with streusel, and bake at 350°F for 55-60 minutes. For the glaze, reduce apple cider by half, cool, then whisk in powdered sugar. Drizzle over cooled bread.
Frequently Asked Questions
Can I use apple juice instead of apple cider? Yes, but cider has a stronger, spicier flavor. If using juice, consider adding a pinch of extra cinnamon to the glaze.
My bread is dense. What went wrong? The most common cause is overmixing the batter after adding the wet ingredients. Mix only until just combined. Also, ensure your baking powder and soda are fresh.
Can I make this bread without the glaze? Absolutely. The bread with the streusel topping is delicious on its own. You could also dust it with powdered sugar instead.
How should I store this bread? Store at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Can I add nuts to the recipe? Yes. Fold ½ cup of chopped walnuts or pecans into the batter with the apples for added crunch.
Common Mistakes to Avoid
- Overmixing the Batter: This develops gluten, resulting in a tough, dense loaf. Stir until ingredients are just incorporated.
- Using Warm Butter for Streusel: Cold butter is essential for achieving a crumbly, crisp topping. Warm butter will make it greasy and melt into the batter.
- Adding Glaze to Warm Bread: The glaze will melt and soak in, making the bread soggy. Always wait until the bread is completely cooled on a wire rack.
- Not Reducing the Cider: Simmering the cider concentrates its flavor. Skipping this step yields a weak, overly sweet glaze.
- Under-baking: Check for doneness with a toothpick. If it comes out with wet batter, bake for another 5-10 minutes.
Conclusion
This Apple Cider Glazed Bread is the perfect fusion of moist, spiced cake and a sweet, tangy finish. By following the step-by-step guide and heeding the common mistakes, you’ll create a bakery-worthy treat that fills your kitchen with the comforting aromas of fall. It’s a simple yet impressive recipe that is sure to become a seasonal favorite for family and friends.