I’ve been rooting around for a new quick bread recipe to test out this Fall, and my apple cider donut muffin recipe sprung to mind. I attempted to adapt that particular recipe to a quick bread but was unhappy with the results; to dry, slightly gummy, and the cider flavor didn’t quite shine through. This time around I decided to wing; adding a little of this and a little of that. I was pleasantly surprised by the light, buttery, tangy quick bread that emerged. This one’s a keeper!
Recipe makes 1 loaf.
- 1 cup reduced Apple Cider Syrup (Take a 1/2 gallon of cider, and slowly cook it down until only a pint of it is left. This step will take an hour or two so do it well in advance. Your house will smell amazing!)
- 1/2 cup Butter + 1 tbsp Butter
- 1/2 cup Canola Oil
- 1 cup Sugar
- 2 Eggs
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp freshly ground Nutmeg
- 2 cups Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tbsp Cinnamon Sugar
- Preheat the oven to 350 F (~177 C).
- Melt 1/2 cup butter in a sauce pan, and proceed to slowly cook it until it’s a beautiful golden brown.
- Beat together the oil, sugar, and salt.
- Beat in the eggs, vanilla, and nutmeg.
- Once it has cooled slightly, beat in the browned butter.
- Sift together the dry ingredients.
- Mix in the dry ingredients.
- Mix in the cider syrup.
- Pour batter into a greased loaf pan.
- Bake for ~45 minutes.
- Once partially cool, flip the loaf out of the tin.
- Melt the tbsp of butter, and generously brush the top of the loaf with the melted butter.
- Sprinkle the cinnamon sugar (1 tbsp + 2 tsp sugar and 1 tsp cinnamon) over the melted butter.
- Allow the loaf to cool fully before serving.