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.

Ingredients:

• 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

Directions:

1. Preheat the oven to 350 F (~177 C).
2. Melt 1/2 cup butter in a sauce pan, and proceed to slowly cook it until it’s a beautiful golden brown.
3. Beat together the oil, sugar, and salt.
4. Beat in the eggs, vanilla, and nutmeg.
5. Once it has cooled slightly, beat in the browned butter.
6. Sift together the dry ingredients.
7. Mix in the dry ingredients.
8. Mix in the cider syrup.
9. Pour batter into a greased loaf pan.
10. Bake for ~45 minutes.
11. Once partially cool, flip the loaf out of the tin.
12. Melt the tbsp of butter, and generously brush the top of the loaf with the melted butter.
13. Sprinkle the cinnamon sugar (1 tbsp + 2 tsp sugar and 1 tsp cinnamon) over the melted butter.
14. Allow the loaf to cool fully before serving.