Best Cider Bread Recipes

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.

MAPLE AND APPLE CIDER OATMEAL BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
• Whisk apple cider, maple syrup, yogurt, applesauce, eggs, vegetable oil, vanilla extract, and maple extract together in a bowl until thoroughly combined. Mix in flour, oats, cinnamon, baking powder, baking soda, cardamom, salt, and nutmeg until incorporated. Fold in apples and walnuts. Pour batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 60 minutes. Allow bread to cool in the pan for 30 minutes. Gently run a knife around the edge of the pan to loosen and turn loaf out onto a wire rack to cool.

AUTUMN PUMPKIN APPLE CIDER BREAD

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.

PUMPKIN-APPLE CIDER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.
• Combine sugar, pumpkin, vegetable oil, eggs, and apple cider in a large mixing bowl; beat with an electric mixer until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.

APPLE CIDER-CRANBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, cranberries, walnuts, baking powder, baking soda, and salt in a large bowl.
• Beat apple cider, eggs, and vegetable oil in a separate bowl until frothy. Mix apple cider mixture into flour mixture until moist; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

CINNAMON APPLE QUICK BREAD WITH APPLE CIDER GLAZE

Steps:

• 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.
• 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.
• Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.
• 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.
• Drizzle the glaze over the cake, and serve.

PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY

Steps:

• Preheat oven to 325°F.
• Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
• Increase oven temperature to 375°F.
• Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
• Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
• Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
• Serve chops and dressing with sauce on the side.

APPLE CIDER BREAD

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.

PUMPKIN BREAD PUDDING WITH APPLE CIDER BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside.
• Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat.
• Pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30 - 40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.
• To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.
• While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving.
• NOTE: I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.

CIDER DONUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch baking dish.
• Mix doughnuts and apple together in the prepared baking dish.
• Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour half-and-half mixture over donuts and apples in the baking dish. Let sit until liquid is absorbed, stirring occasionally, about 15 minutes.
• Bake in the preheated oven until golden, about 30 minutes. Cool and drizzle with maple syrup.

APPLE CIDER QUICK BREAD

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.

PUMPKIN CIDER BREAD

Steps:

• In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, the zest, and the reduced cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace, the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

CINNAMON APPLE CIDER MONKEY BREAD

Steps:

• Preheat oven to 350°. Combine cider mixes. Separate cinnamon rolls, setting aside icings; cut each roll into quarters. Add to cider mixture; toss to coat., Arrange a third of the dough pieces in a well-greased 10-in. fluted tube pan; top with half of the apples and half of the pecans. Repeat layers once. Top with remaining dough., Mix melted butter, cinnamon and icing from 1 container until blended. Drizzle over top of rolls. Bake until golden brown, 45-50 minutes. (If needed, cover top loosely with foil during last 5 minutes to prevent overbrowning.), Immediately invert monkey bread onto a serving plate; keep pan inverted 10 minutes, allowing bread to release. Remove pan. Meanwhile, microwave remaining icing, uncovered, until softened, about 10 seconds. Drizzle over monkey bread. Serve warm.

APPLE CIDER OATMEAL BREAD

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.

PUMPKIN BREAD PUDDING WITH APPLE CIDER BUTTER SAUCE RECIPE - (4.4/5)

Steps:

• In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside. Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat. Pour into a 9x13-inch baking dish or 10-12-inch round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30-40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking. To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat-stirring continuously-until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference. While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving. NOTE: I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.

APPLE CIDER BREAD PUDDING

Steps:

• Preheat oven to 350°F Lightly grease a 9×13-inch baking dish.
• In a very large bowl, combine bread cubes, apple cubes and raisins.
• In another large bowl, whisk together eggs, sugar and all spices until well combined. Wish in milk and apple cider, then pour mixture over the bread cubes. Toss gently with a spatula until cubes are evenly coated. Let stand for 15 minutes.
• Pour mixture into prepared pan and smooth into an even layer.
• Bake for about 50 minutes, until bread pudding is puffed and lightly browned, and a knife inserted near the center comes out clean.
• Cool for at least 15 minutes (pudding will sink slightly) before serving.
• Store leftovers covered, in the refrigerator.

APPLE CIDER SPICED RAISIN BREAD

Steps:

• Soak raisins in apple cider for 20 minutes.
• Strain raisins from cider setting the raisins aside.
• Place all ingredients but raisins in the bread machine pan in the order suggested by the manufacturer.
• Select Sweet setting (recommended to use light crust setting) and start machine.
• Add raisins at the last kneading.

APPLE BREAD PUDDING WITH HARD CIDER SAUCE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
• In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine.
• Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.)
• Bake until the top is golden brown and the center is firm, about 1 hour.
• Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
• Hard Cider Sauce:
• In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute.
• Add the cider and whisk until the sugar is dissolved, 2 minutes.
• Remove from the heat and add the egg yolks, 1 at a time, whisking constantly.
• Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
• Remove from the heat.
• Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.).

MY FAMILY'S PUMPKIN-CIDER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
• Sift flour, baking soda, cinnamon, nutmeg, allspice, and salt into a large bowl. Mix in brown sugar, white sugar, oil, pumpkin puree, chocolate chips, apple cider, shredded coconut, water, and eggs until well blended. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool completely before serving.

SAGE-APPLE CIDER BREAD

Steps:

• In a large bowl, dissolve yeast in warm cider. Add bread flour, butter, sugar, egg, sage and salt. Beat on medium speed for 3 minutes. Stir in enough all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 40 minutes. Brush with milk., Bake at 375° for 30-40 minutes or until golden brown. Remove from pan to a wire rack to cool.