02 November 2009

Yankee Apple Cider Bread

I sure hope I don't get my Southern license revoked for this, but I was looking for a recipe for apple cider bread online and found one...in Yankee magazine. :) It was wonderful, but don't tell anyone. It did not taste Southern, though. It does not have the dense texture and flavor of banana bread and I was looking for that for some reason. This bread is light in both weight and taste but I loved the intense cider flavor. (I modified the recipe just a bit and halved it so that I would only get one loaf.)

You will need:

1/2 cup butter (1 Smart Balance stick)
3/4 cups brown sugar (original recipe calls for white)
2 eggs
2 cups flour
3/4 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cups apple cider
1 cups apples, peeled, cored, and chopped

Preheat oven to 375. (If I make this again I may reduce the temp to 350.)

Cream together the butter and sugar. Beat for one minute on medium speed.

Then add eggs, one at a time, beating after each addition.

In a small bowl mix together flour, baking powder, salt, and cinnamon. Pour the cider into measuring cup.

Add 1/2 of the flour mix to bread batter, mix.

Then add all the cider, mix. Add the last of the flour and mix.

Peel and chop your apple...

and fold into the batter.

Pour the bread batter into a greased loaf pan and bake for 50-70 minutes. I baked mine for 60 minutes, but probably could have removed it after 55.

This bread is incredibly tasty, but I like my quick breads a bit denser.

Hubby and the kids slathered their pieces in butter and ate every last crumb. I personally feel that quick bread should be enhanced by adding butter, but not need it. This bread needed it, I thought. Yummy, but not perfect. If you try it let me know what you think!!


my recipe card:

Apple Cider Bread

See Apple Cider Bread on Key Ingredient.

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