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Tender apple spice bread
with a crunchy cinnamon crumble.
She is the perfect breakfast
Or afternoon escape!
Apple Cider Cinnamon Crunch Bread
Recipe
-
Prep Time: 15 min
- 3/4 cup all-purpose flour
- 6 tbsp packed light brown sugar
- 4 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- 1/8 tsp all spice or pumpkin pie spice
- pinch of salt
- 1 1/2 cups apple cider (not apple juice)
- 1 3/4 cups all-purpose flour
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp all spice
- 1/4 cup unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup pumpkin puree (or use sour cream)
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When mixing the batter, it is important to know that you should NOT overmix. Overmixing can lead to dry and tough cake. While it may be tempting to smooth out every single lump, don’t. Mix the batter until all dry ingredients are no longer visible, then put the spatula down :-D.
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.
Bake Time: 55 min
Yields: About 8 servings
What you need
Cinnamon Crumble
Apple Cider Bread
What to do
1. For the crumble topping, mix the flour, brown sugar, and cinnamon in a medium size bowl. Melt the butter in a heat proof bowl or cup in microwave, then stir into the cinnamon sugar mix. Place to the side.
2. In a large saucepan, over medium heat, cook down the apple cider until the liquid had reduced almost by half (this will take about 12-15 minutes). Allow cider to cool.
3.In a medium bowl, gently whisk, flour, baking powder, baking soda, salt and spices together. Set to the side.
4.In another large bowl, mix the sugars, oil and butter until everything is well incorporated. Add the eggs and vanilla. Taking turns, add half of the dry ingredients, the cider and then the pumpkin and sour cream. Mix and repeat the process. Mix everything well (but gently) until you can no longer see aany flour and dry ingredients.
5. Preheat oven to 350. Pour mixture into a bread loaf pan lined with parchment paper (or greased well with butter). Sprinkle the loaf with the cinnamon crumble. Bake for about 50-55 minutes. Or until an inserted toothpick comes out clean. Note: Towards the end of the bake, I sometimes like to add a few more dollops of butter to the top of the loaf. When the butter melts it kind of browns the edges of the top of the loaf and its heavenly to eat! Cool for about 15 minutes, remove and enjoy with butter!
If you try these Pumpkin Bars, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. In a large saucepan, over medium heat, cook down the apple cider until the liquid had reduced almost by half (this will take about 12-15 minutes). Allow cider to cool.
3.In a medium bowl, gently whisk, flour, baking powder, baking soda, salt and spices together. Set to the side.
4.In another large bowl, mix the sugars, oil and butter until everything is well incorporated. Add the eggs and vanilla. Taking turns, add half of the dry ingredients, the cider and then the pumpkin and sour cream. Mix and repeat the process. Mix everything well (but gently) until you can no longer see aany flour and dry ingredients.
5. Preheat oven to 350. Pour mixture into a bread loaf pan lined with parchment paper (or greased well with butter). Sprinkle the loaf with the cinnamon crumble. Bake for about 50-55 minutes. Or until an inserted toothpick comes out clean. Note: Towards the end of the bake, I sometimes like to add a few more dollops of butter to the top of the loaf. When the butter melts it kind of browns the edges of the top of the loaf and its heavenly to eat! Cool for about 15 minutes, remove and enjoy with butter!
If you try these Pumpkin Bars, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
