Apple Cider Spice Bread

Name: Apple Cider Spice Bread
Yield: 10
Cuisine: American

RECIPE: Reprinted with permission from Sally’s Baking 101: Foolproof Recipes from Easy to Advanced by Sally McKenney. Copyright © 2025 by Sally McKenney. Photographs copyright © 2025 by Sally McKenney. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

Photo: Sally McKenney

August 29, 2025

This hearty bread doubles down on fall flavors.

As summer rolls into fall, few flavors are as instantly nostalgic as spiced apple cider. “I’ll go ahead and call this quick bread a big ol’ hug from an apple orchard,” writes Sally McKenney, the self-taught baker and creator of the hugely popular website Sally’s Baking Addiction. Featured in her newest book, Sally’s Baking 101, this Apple Cider Spice Bread doubles down on seasonal flavors with fresh, grated apple that keeps the loaf moist, and a reduced apple cider used in both the batter and the glaze. Accented with baking spices and a hint of orange zest, this aromatic bread makes a perfect afternoon snack, comforting dessert, or accompaniment to your morning coffee.

Ingredients

For the bread
1 3/4 cups all-purpose flour
1 1/2 cups peeled and shredded apple (about 1 large apple)
1 cup fresh apple cider
1/2 cup vegetable oil or melted coconut oil
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup unsweetened applesauce
2 large eggs, at room temperature
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. orange zest
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
Nonstick spray or butter, for the pan
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For the apple cider glaze
1 cup powdered sugar, sifted
3 Tbsp. reduced apple cider, from above
2 Tbsp. unsalted butter
1/8 tsp. ground cinnamon
Pinch of salt

Tools:small saucepan, large bowl, 9x5-inch or 8x4-inch loaf pan

Preparation

In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer until it has reduced to 1/2 cup, about 20 minutes. Set aside to cool. It will be used for the bread and the glaze.

Preheat the oven to 350° F (177° C). Grease a 9×5-inch or 8×4-inch
loaf pan with nonstick spray.

In a large bowl, whisk the flour, cinnamon, baking soda, salt, allspice, cloves, and nutmeg. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, applesauce, orange zest, and 1/4 cup of the reduced apple cider until well combined. Pour the liquid mixture into the flour mixture and whisk until combined. Fold in the shredded apple. The batter should be thin.

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes, tenting with aluminum foil after about 30 minutes to prevent the top from becoming too brown. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and return it to the rack to cool completely before glazing.

In a small saucepan over medium heat, combine the butter and reduced apple cider. Whisking constantly, bring to a boil. Once boiling, stop whisking and let boil for 1 minute. Remove from heat and whisk in the powdered sugar, cinnamon, and salt. Let the glaze cool for 10 to 15 minutes to slightly thicken.

Pour the warm glaze over the bread. It will thicken and set as it cools. Slice and serve. Store covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.