Cinnamon Apple Quick Bread With Apple Cider Glaze Recipe (2024)

By Samantha Seneviratne

Cinnamon Apple Quick Bread With Apple Cider Glaze Recipe (1)

Total Time
1 hour 10 minutes
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Warm spices, applesauce and a shredded tart apple make this homespun loaf comforting, but the gooey apple-cider glaze makes it stand out. You might want to double the amount of glaze, and drizzle it over ice cream, pancakes or maybe even your morning oatmeal.

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Yield:8 servings

    For the Cake

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

    For the Glaze

    • 1cup/240 milliliters apple cider
    • 2tablespoons unsalted butter
    • ½cup/60 grams confectioners’ sugar
    • Pinch of kosher salt

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

472 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 6 grams protein; 316 milligrams sodium

Note: The information shown is Edamam’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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Cinnamon Apple Quick Bread With Apple Cider Glaze Recipe (2)


  1. Step


    Heat oven to 350 degrees. Butter and flour an 8½-inch-by-4½-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. Step


    Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.

  4. Step


    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 ⅓ 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. Step


    Drizzle the glaze over the cake, and serve.



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Cooking Notes


I made this exactly as written (yes, with the apple unpeeled) - it's SO GOOD but my glaze is translucent, which makes sense since you essentially simmer the confectioners' sugar. Next time I'd simmer the butter, salt, and boiled cider together, and add the confectioners' right at the end.


Loved this recipe. However, I felt like it uses way too much sugar, so I only used 1/2 cup of brown sugar and it still turned out sweet enough. As for the glaze, I didn't have apple cider, so I used apple juice and added some bourbon, which was absolutely delicious.


Semantics yes but just checking: Does “unpeeled” apple mean with the peel still on?


I'd hazzard a guess that you over-cooked the cider. When the cider begins to boil, reduce the heat to low and let it cook, stirring occasionally until its reduced appropriately. You'll know its right when dark-coppery bubbles form as you're stirring.As long as you're reducing the cider, just start with a gallon and cook it down to about 2 cups. It takes a LONG time, about 5 to 6 hours, but when you're done, you've got a syrup that will make anything you drizzle it over POP.

Captain Haddock

I didn’t have any applesauce so I cooked 2 apples ( cut in to pieces) with skin still on. It tasted SO GOOD!!!! I highly recommend it.


A couple of notes:1. My first attempt was delicious & very moist. Didn't have all the ingredients on hand so made a few substitutions & was a bit challenged with the glaze.2. I used a honey crisp instead of a granny smith.3. I substituted nonfat Greek yogurt for oil.4. I overcooked the glaze on my first try and ended up with caramel. My second one was delicious and the right consistency, but it was translucent, not opaque as shown in the photo. Can't wait to try again.

susan miller

Used half sugar recommended as always. (Brown sugar only)Made own applesauce with whatever crunchy not too sweet apples on hand and 1/2 cup dried currants. NEXT TIME ADD MORE CURRANTS.Used half whole wheat and half all purpose flourNEXT TIME ADD A LITTLE MORE SALT.


Delicious, but very sweet and more dessert-like than the usual quick bread. The glaze is nice, but next time I'll leave it off and perhaps cut back on the sugar. (Re the glaze: To get the effect shown in the picture, I cooled the reduced cider briefly, stirred in the butter, then whisked in the confectioner's sugar without returning to heat.)


Worth noting that the apple cider in the recipe refers to the juice called apple cider in America and not alcoholic apple cider as it is in most places. As this is a site used by people around the world this would be worth noting in the recipe. For all my non us friends, a fresh, not from concentrate, cloudy apple juice would be your best bet for substitution.


It was okay, but not amazing. Needed more spice. It's selling point is how quickly it comes together, but it begged for another note. I ended up putting sliced almonds on top of the glaze for a little crunch. Tasted better the next day.


As long as all the loaf pans are on the same rack, they should bake for the same time as one loaf. But you should definitely check all of them for doneness separately. If you double the recipe for a bundt pan, for example, the time would be longer. Then, if the edges are getting too brown while the center is still uncooked, you could either tent it and/or reduce the temperature by 25°.


I used a box grater - just peeled it on all four sides. Pretty easy, but watch out for your knuckles!


see my comment below - I wrote that "my glaze is translucent, which makes sense since you essentially simmer the confectioners' sugar. Next time I'd simmer the butter, salt, and boiled cider together, and add the confectioners' right at the end." (or just skip the butter altogether)


Disappointing. Too dry and dense even though I was careful not to over mix. Directions for the glaze are incorrect.


Made this today - omitted the cloves - didnt have any. Made in a 7x9 rectangle pan - I never use loaf pans - I have horrible luck with them. The cake came out heavy and dense and tasteless. The best part was the maple glaze I put on top


I've made this a couple times now - the bread is delicious!! The glaze is consistently the trickiest bit for me. The first few rounds were yummy, though it always turned out translucent. Overcooking the glaze leads it to caramelize, which renders the bread difficult to slice/serve if used. I've tried a couple of the tips in the comments to get the glaze to be more opaque, but nothing's worked yet. I'd welcome any other suggestions other folks may have tried!


I didn't do the glaze -- I'm not big on covering quick breads in sugar. Maybe I should have, because I wasn't crazy about this. If I were to attempt it again, I'd use more cinnamon/nutmeg/cloves.

Didn’t use pasta…

Overly dense and sweet. I couldn’t eat it. My husband thought it was just ok. Definitely would not make it again.

traci a

The glaze didn’t thicken as much as it should so I have a syrupy mess, and stayed translucent. What did I do wrong? The cake itself is kind of plain and somewhat dry IMHO.


Accidentally made glaze with apple cider vinegar - loved the tart/sweet taste!

Kalee Gee

Pay attention to boiling down the cider to make the glaze. Ensure it is boiled down prior to adding the butter and sugar. Glaze is delicious; bread is ok.


Rises quite a bit and needed a bigger loaf pain. With the 8 1/2 inch by 4 1/2 inch loaf pan mentioned in recipe, batter filled more than 2/3 full. Stupidly, I did not transfer to bigger pan, and it overflowed.


The cake was nice but the glaze was a disaster. It hardened to a thick, inedible shell. We had to cut it off the top of the cake. I followed the directions precisely.


Bread easy and quick. Glaze I doubled, so took a good bit longer to reduce and thicken. Glaze is thin and clear, not at all like photo.

Lisa L

I forgot to read the instructions for the glaze and mixed the powdered sugar and melted butter with 1 c apple cider, unreduced. Oops. The cake was delicious without the glaze though. NYT should give all measurements in grams. Applesauce in milliliters makes no sense.


I prepared this recipe exactly as stated and baked for just 50 minutes. The result was a moist tasteful bread/cake. However, the glaze was another story. I over cooked the cider, so it became a caramel, so be careful not to overcook.


I made the bread last night and the glaze tonight, exactly as written. My glaze was translucent and while yummy it was too sweet for me. However, the bread was delicious. It was very moist and flavorful. I don’t think it even needs the glaze. The quality of the spices used may be why some people found the bread bland. (I used Penzey’s Vietnamese cinnamon for the cinnamon.)


Used granulated maple sugar and cream with the cider and butter to make a thin caramel for the sauce.


Made without glaze and used gala. Applesauce we had was cinnamon added (but no added sugar) so was worried it might be too spiced but this was very good and plenty sweet! Will try slightly reducing sugar (maybe about by a quarter?) and adding in chopped nuts. I think I’ll keep forgoing the icing


Totally delightful. Super moist, amazing flavor, just enough spice from the spices and tang from the apple + cider. Will definitely make again!

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Cinnamon Apple Quick Bread With Apple Cider Glaze Recipe (2024)


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