Ingredients
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Equipment Needed
- Hand whisk
- Parchment paper
- Rubber spatula
- Measuring cups
- Mixing bowls (medium & large)
- Medium Saucepan
- 9×5 bread loaf pan
Cinnamon Streusel
- 3/4 cup (90 g) all-purpose flour
- 6 tbsp (75 g) packed light brown sugar
- 5 tbsp (71 g) unsalted butter, cubed & softened
- 1 tsp (2.6 g) ground cinnamon
- 1/8 tsp (0.25–0.3 g) allspice or pumpkin pie spice
- Pinch (0.3 g) salt
Apple Cider Loaf
- 1 1/2 cups (355 g) apple cider (not apple juice)
- 1 3/4 cups (210 g) all-purpose flour
- 1/4 tsp (1 g) baking powder
- 3/4 tsp (3.6 g) baking soda
- 1/2 tsp (3 g) salt
- 1 tsp (2.6 g) ground cinnamon
- 1/4 tsp (0.55 g) ground nutmeg
- 1/4 tsp (0.55 g) allspice
- 1/4 cup (57 g) unsalted butter, melted and cooled slightly
- 1/4 cup (54 g) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar
- 2 large (100 g) eggs room temperature
- 1 tsp (4.2 g) vanilla extract
- 1/4 cup (60 g) sour cream, room temperature
- 1/4 cup (61 g) pumpkin puree (or use sour cream)
What to do
1. For the crumble topping, to a large bowl, add flour, sugar, spices and salt. Mix with a fork or your fingers. Add the cubed butter- toss and coat the butter in the mixture. Then press the butter with your fingers. Continue to mix with your hands until the mixture resembles shaggy like cornmeal. Set this mixture in the fridge.
2. Preheat over to 325 degrees. 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. The apple cider should roughly measure about 3/4 of a cup.
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, using a whisk, mix the sugars, oil and butter until everything is well incorporated. Add the eggs and vanilla. Then add the pumpkin and sour cream. Gently mix well until everything is combined.
5. Taking turns, add half of the dry ingredients and the cider. Mix and repeat the process. Mix everything well (but gently) until you can no longer see any flour and dry ingredients.
6. Grease a 9×5 bread loaf pan with butter and then line with parchment paper. You can use chip or clothesline clips to hold the parchment in place. Pour the bread batter into the loaf. Cover the top of the batter with the chilled streusel. (Note: Make sure that the chunks of butter are evenly distributed throughout the streusel. See FAQ’s below for more details)
7. Bake for about 50-55 minutes, or until an inserted toothpick comes out clean. Note: Ovens do vary, so start checking the loaf at 45 minutes. Remove and cool for 15 minutes. Pulling the edges of the parchment paper, lift and remove the loaf from the pan. Top with butter and flaky sea salt and enjoy!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, if you are not using a baking scale, 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.
- DONT OVERMIX THE BATTER. As you mix, be very gentle. And as soon as you have added all of your flour, stop mixing once everything is combined.
- Room temperature ingredients help with an even bake. Please try to use room temperature ingredients in your loaf. It will make a world of difference in the end result! Moist, tender delicious bread!
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If you try this recipe, 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!