This Cinnamon Apple Cider Loaf is everything you want in a sweet, spiced treat. Whether you’re using sparkling or regular apple cider, it’s super easy to make and perfect for any occasion.
If you're going with regular cider but still want a little fizz, just add a splash of sparkling water for that extra lightness. Trust me, you’ll love how the flavors blend perfectly with the smooth glaze on top 😋
Visual instructions
Here are step by step pictures so you can see what the mixture at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
You can use either a handheld beater or whisk and spatula to mix this batter in this recipe
1 and 2: In a large bowl, beat together ⅓ cup (75g) softened butter and 1 cup (200g) sugar until just combined, then mix in ¼ cup (60ml) vegetable oil.
3. Continue beating until the mixture is light and pale in color, about 2 minutes on medium speed.
4. Add the 3 eggs one at a time, mixing well after each addition until fully combined before adding the next.
5. Dry ingredients: In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, ¼ teaspoon baking powder, 1 teaspoon ground cinnamon and ¼ teaspoon salt.
7 and 8: Gradually add the dry ingredients to the wet ingredients, alternating with the sparkling apple cider. Start and end with the flour, and mix until just combined but don’t overmix.
9. The mixture will now look and feel light and airy.
10. Pour the batter into your prepared loaf pan and smooth the top. Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Once it’s done, let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
11. Whip up the glaze by mixing 1 cup (100g) of powdered (icing)sugar with 3-4 teaspoons of sparkling apple cider or water.
12. If you want a thicker glaze, use less liquid; for a thinner glaze, just add a bit more.
Finally, drizzle that glaze over the cooled loaf and let it set before you slice and enjoy 😋
Bakers Tips
Why Sparkling Apple Cider Works Best
- It’s important to use sparkling apple cider in this recipe because, without the carbonation, the loaf will be denser and may not rise as well.
- If you have regular cider, you can make your own sparkling version by adding sparkling water (2 -3 tablespoons) to your ½ cup of regular apple cider
Avoid Using Apple Juice
- Don’t use apple juice mixed with sparkling water in this recipe because you need the cider for its flavor and acidity to achieve the correct taste and texture in the loaf.
Don’t Use Apple Cider Vinegar
- Avoid using apple cider vinegar, as its strong, tangy flavor can alter the loaf's taste.
- It’s much more acidic than apple cider, which may result in a denser texture and affect the rise of the loaf.
- It also lacks the sweetness and natural sugars found in cider, which will lead to an undesirable sour flavor instead of the warm, sweet flavor you want.
Check for Alcohol
- You can find both alcoholic and non-alcoholic apple cider depending on where you are.
- Any type can be used in this recipe, but be sure to check the label if you’re serving it to children or people who do not consume alcohol.
Storage
Room Temperature: Wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
Refrigerator: Keep the loaf in an airtight container and refrigerate for up to a week. Make sure it’s well covered to prevent drying out.
Freezer: Wrap the loaf in plastic wrap, then foil, or use a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
For easy serving: Slice the cooled loaf and place parchment paper between the slices before freezing. This way, you can enjoy individual slices without thawing out the entire loaf. Thaw at room temperature or warm before enjoying.
Enjoy 😋
recipe
Cinnamon Apple Cider Loaf
For the loaf
- ⅓ cup (75g) salted butter (softened at room temperature)
- 1 cup (200g) white granulated sugar
- ¼ cup (60ml) vegetable oil (or any neutral flavored oil)
- 3 large eggs (at room temperature)
- 1 ½ cups (180g) all-purpose flour (plain flour)
- ¼ teaspoon baking powder (do not use baking soda/bicarbonate of soda)
- ¼ teaspoon salt (add ½ teaspoon salt if using unsalted butter)
- 1 teaspoon ground cinnamon
- ½ cup (120ml) sparkling apple cider (see note 1)
For the glaze
- 1 cup (100g) powdered sugar (icing sugar)
- 3 - 4 teaspoons (15 - 20 ml) sparkling apple cider or water
- Grease and line a 8.5 x 4.5 inch (21 x 11cm) loaf pan with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking. (See note 2)
- Position the oven rack in the middle of the oven, and preheat to 356° F / 180° C (160° C fan)
- Wet ingredients: In a large bowl, beat together the butter and white granulated sugar until just combined, then mix in the vegetable oil.
- Continue beating until the mixture is light and pale in color, about 2 minutes on medium speed.
- Add the one at a time, mixing well after each addition until fully combined before adding the next.
- Dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon and salt.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the sparkling apple cider. Start and end with the flour, mixing until just combined. Avoid overmixing.
- Pour and bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean. If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the loaf.
- Cool the loaf: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze
- Once the loaf is cool, mix together the powdered (icing) sugar and sparkling apple cider or water in a small bowl until smooth. For a thicker glaze, use less sparkling apple cider or water For a thinner glaze, add more.
- Drizzle the glaze over the cooled loaf, allowing it to set for a few minutes before slicing and serving.
1. Apple cider
- Why Sparkling Apple Cider Works Best: It’s important to use sparkling apple cider in this recipe because, without the carbonation, the loaf will be denser and may not rise as well. If you have regular cider, you can make your own sparkling version by adding sparkling water (2 -3 tablespoons) to your ½ cup of regular apple cider
- Avoid Using Apple Juice Don’t use apple juice mixed with sparkling water in this recipe because you need the cider for its flavor and acidity to achieve the correct taste and texture in the loaf.
- Don’t Use Apple Cider Vinegar Avoid using apple cider vinegar, as its strong, tangy flavor can alter the loaf's taste. It’s much more acidic than apple cider, which may result in a denser texture and affect the rise of the loaf. It also lacks the sweetness and natural sugars found in cider, which will lead to an undesirable sour flavor instead of the warm, sweet flavor you want.
- Check for Alcohol You can find both alcoholic and non-alcoholic apple cider depending on where you are. Any type can be used in this recipe, but be sure to check the label if you’re serving it to children or people who do not consume alcohol.
2. Loaf pan size
- I used an 8.5 x 4.5 inch (21 x 11 cm) loaf pan for this recipe.
- If you choose to use a larger pan, like a 9 x 5 inch (23 x 13 cm) pan, your loaf may come out a bit shorter and bake faster. Be sure to keep an eye on it and start checking for doneness a few minutes earlier than the recipe suggests.
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