Loaded Apple Cider Bread
Try this Loaded Apple Cider Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 2 large eggs
- 2 cups (240 g) unbleached all-purpose flour
- 1/4 cup (1/2 stick or 57 g) butter, at room temperature
- 1/2 cup (112 g) granulated white sugar
- 1/2 cup (100 g) light brown sugar packed
- 1/2 cup (120 ml) hard apple cider*
- 2 1/4 cups chopped apples (about 3 small apples peeled and cored)**
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- Carbohydrate 8.04793249206351 g
- Cholesterol 1337.31666666004 mg
- Fat 204.858147498542 g
- Fiber 1.57781663099925 g
- Protein 29.9351016611824 g
- Saturated Fat 123.289066165759 g
- Serving Size 1 1 recipe (512g)
- Sodium 1674.83508315936 mg
- Sugar 6.47011586106426 g
- Trans Fat 16.3068925832588 g
- Calories 1955 calories
Preheat oven to 350° F. Grease and flour a 8x5-inch loaf pan.In a medium bowl, whisk together the dry ingredients—flour, baking powder, salt, baking soda, cinnamon and cloves.In a separate large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs one at a time. Add in flour mixture alternately with cider—about half at a time, ending with flour. Mix just until combined.In a small bowl, toss apples with lemon juice. Stir apples into the batter using a rubber spatula or large spoon.Transfer batter into the prepared pan. Bake 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely.
