APPLE CIDER OATMEAL BREAD
This quick bread takes only a handful of ingredients to make. Just make sure you use sparkling apple cider, as regular apple cider will not work.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a loaf pan with nonstick spray.
- Combine self-rising flour, sparkling cider, oat flour, sugar, cinnamon, and baking powder in a large bowl; mix well. Pour batter into the prepared loaf pan. Mix sugar and cinnamon in a small bowl and sprinkle over the top.
- Reduce the oven temperature to 375 degrees F (190 degrees C). Bake the loaf in the preheated oven for 35 minutes.
- Remove the loaf and pour melted butter on top. Continue baking for 20 minutes. Cool before slicing.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 37.5 g, Cholesterol 6.1 mg, Fat 3.5 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 362 mg, Sugar 11.9 g
APPLE CIDER BREAD
Make and share this Apple Cider Bread recipe from Food.com.
Provided by GingerlyJ
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Grease and flour two loaf pans.
- Cream the butter and 1-1/4 cup of the sugar together in a large bowl. Add eggs and cream thoroughly.
- Sift the dry ingredients together. Add them to the egg mixture, alternating with the apple cider. Stir in the chopped apples.
- Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup sugar with 1 tsp cinnamon in a small bowl, and sprinkle it evenly over the batter.
- Bake for 50 to 70 minutes for or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 623.1, Fat 25.5, SaturatedFat 15.3, Cholesterol 130.8, Sodium 879.9, Carbohydrate 91.1, Fiber 2.9, Sugar 40.9, Protein 9.2
APPLE CIDER QUICK BREAD
This moist, tasty quick bread is packed with tender apples and aromatic spices. Whole wheat flour and wheat germ add a boost of nutrition.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first nine ingredients. In a small bowl, combine the eggs, egg white, cider, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the apple, raisins and orange zest. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
CIDER BREAD
Provided by Food Network
Number Of Ingredients 13
Steps:
- Put the applesauce in a small saucepan and warm briefly over low heat. Sprinkle the yeast over the applesauce and set aside until it begins to foam, about 5 minutes.
- In a large bowl mix the flours, spices and salt. Make a well in the center and spoon the yeast mixture into the well. Using fingertips gradually work the flour into the yeast mixture while adding the hard cider. When the dough comes together in a ball, turn it out onto a floured board and knead it until smooth and elastic, about 10 minutes. Shape the dough into a ball. Place it in an oiled bowl, cover and let it rise until doubled in bulk, about 1 1/2 hours.
- Butter two 4 cup loaf pans. Punch down the dough and divide it in half. Shape each half into an oval loaf and transfer the loaves to prepared pans. Cover, and let rise again until the dough fills the pans, 1 1/2 to 2 hours. Alternately chill the dough for at least 8 hours or up to 3 days.
- Preheat oven to 375 degrees F. Place a roasting pan on the oven floor and fill it half full with hot water.
- Bake the loaves in the preheated oven until they are brown and sound hollow when rapped, 50 to 60 minutes. Remove the loaves from the pans and bake them for an additional 5 minutes. Cool completely on a rack before slicing.
APPLE CIDER MUFFINS
It's sweater weather and time to use up those fall apples! These muffins are great energy bites and can be frozen for a quick snack on-the-go. You can also frost the muffins or add a drizzle if they need to be sweeter!
Provided by Diana71
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.
- Cream butter, shortening, and sugar in a stand mixer at medium-high speed. Add eggs, one at a time, mixing well after each addition and scraping down sides of the bowl as necessary.
- Whisk together flour, baking powder, cinnamon, salt, and nutmeg in a separate bowl. Turn the stand mixer on low and alternate adding in flour mixture and cider, starting with flour and ending with cider. Mix well and remove from stand. Stir in apples with a wooden spoon.
- Spoon batter into the prepared muffin cups, using about 2 generous tablespoons for each muffin cup.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool before serving.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 46.1 g, Cholesterol 61.8 mg, Fat 14 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 5.8 g, Sodium 289.9 mg, Sugar 24 g
APPLE CIDER REDUCTION
I saw a post about this on Facebook and gave it a try. It is now a staple in my fridge. This sauce is incredible on salmon, pork, oatmeal...even over warm apple pie ala mode!!
Provided by CindiJ
Categories Sauces
Time 2h35m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In 6-8 quart stock pan, measure out 2 cups of apple cider.
- This will be approximately how much you will end up with when finished.
- Pour in the remaining apple cider.
- * If it is kept on an unrefrigerated store shelf, DO NOT use it.
- Place on stove top on medium heat and bring to a low boil .
- Cook over medium approximately 2-1/2 hours (yes, it does take this long). Stir occasionally (say every 30-45 minutes).
- As the cider begins to get close to desired level of reduction, the bubbles will get smaller & the boil will look somewhat "foamy". You'll need to reduce the heat slightly at this point so that it doesn't boil up or scorch.
- Remove from stove and let cool. Cider should be thick - almost like corn syrup or molasses when done.
- Pour into covered container of your choice (pint jar w/lid or condiment bottle with cap).
- Store in refrigerator and use as desired.
Nutrition Facts : Calories 14.4, Sodium 201.6, Carbohydrate 4.3
AUTUMN PUMPKIN APPLE CIDER BREAD
This is so easy to make! This bread is just perfect for Autumn.The cider and pumpkin combine wonderfully!
Provided by OceanIvy
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
- In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
- In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
- Add the walnuts; stir batter just until combined.
- Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
- Bake in middle of oven 1 hour, or until a tester comes out clean.
- Let bread cool in the pan.
Nutrition Facts : Calories 2647.6, Fat 106, SaturatedFat 14.6, Cholesterol 423, Sodium 3255.1, Carbohydrate 386.4, Fiber 19.6, Sugar 169.8, Protein 50.3
APPLE CIDER DOUGHNUT LOAF CAKE
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Brunch Fall Cake Apple Juice Sour Cream Cinnamon Nutmeg Butter Bake Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Thanksgiving
Yield 8 Servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 325°F. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8-10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
- Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine. Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin. Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60-80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
- Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
- Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
- Do Ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.
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