Cinnamon Apple Quick Bread With Apple Cider Glaze

Cinnamon Apple Quick Bread With Apple Cider Glaze

Cinnamon Apple Quick Bread With Apple Cider Glaze


For the cake:

  • Unsalted butter, for greasing the pan
  • 2 cups/255 grams all-purpose flour, plus more for the pan
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of ground cloves
  • ½ cup/120 milliliters vegetable oil
  • ½ cup/120 milliliters unsweetened applesauce
  • ½ cup/100 grams granulated sugar
  • ½ cup/110 grams packed dark brown sugar
  • 3 large eggs
  • 1 large Granny Smith apple, unpeeled and shredded (about 1 cup)

For the glaze:

  • 1 cup/240 milliliters apple cider
  • 2 tablespoons unsalted butter
  • ½ cup/60 grams confectioners’ sugar
  • Pinch of kosher salt
  • Nutritional Information
      • Nutritional analysis per serving (8 servings)

        471 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 1 gram dietary fiber; 39 grams sugars; 5 grams protein; 82 milligrams cholesterol; 315 milligrams sodium

    Note: The information shown is’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Heat oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg and cloves. In a large bowl, whisk together the oil, applesauce, sugars, eggs and apple.
  2. Fold the dry ingredients into the wet ingredients until just combined. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  3. Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.
  4.  When the cake has cooled, prepare the glaze: Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/3 cup, about 10 minutes. Add the butter, confectioners’ sugar and salt. Reduce the heat to maintain a simmer and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 4 minutes. Set aside to cool until it thickens slightly.
  5. Drizzle the glaze over the cake, and serve.

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