This loaf makes use of the bumper crop of autumn apples and the fresh cider that salutes the transition from summer to fall. Luckily both are available all year long so keep this simple, but yummy loaf on hand in any season.
Apple Loaf with Cider-Maple Glaze
- 1 loaf pan 4-1/2 by 8-1/2-inch
- 1 electric mixer
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter 1 stick, softened
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 very large apple or 2 small, preferably Granny Smith, peeled, cored, and cut into ½-inch pieces (2 cups chopped)
- ¼ cup raisins
- ¾ cup fresh apple cider
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup
- pinch salt
- Preheat oven to 350ºF and grease a 4-1/2 by 8-1/2-inch loaf pan with softened butter or nonstick cooking spray.
- Stir together dry ingredients in a small bowl; set aside
- Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and creamy, about 2 minutes, scraping down the side of the bowl as necessary. Add eggs and vanilla and beat until combined, about 1 minute. Add reserved flour mixture and beat on low speed just until blended, about 15 seconds. Stir in apples and raisins by hand. Batter will be very thick.
- Scrape batter into prepared loaf pan and smooth the surface. Bake in center of preheated oven until loaf feels firm and a skewer inserted in the center comes out clean, 60 to 70 minutes (See Note).
- Cool loaf in pan on a cooling grid until cool enough to handle, 20 to 30 minutes. Gently turn loaf out of pan and let cool completely.
- Meanwhile, prepare glaze. Bring apple cider to the boil in a small saucepan over medium high heat. Adjust heat as necessary to keep a gentle boil and cook, stirring often, until cider is reduced to 1/3 cup, 5 to 8 minutes. Add cream, butter, maple syrup and salt and simmer, stirring often, until deep caramel colored and reduced to ¼ to 1/3 cup, 4 to 6 minutes. Remove from heat and allow sauce to cool until thickened slightly. If the sauce seems too thin, continue to cook briefly, but it will thicken as it cools. Drizzle over cooled loaf.
- Makes 1 loaf
God of abundant blessings, thank you for the fruits of the earth that you call us to share with one another. Help us be good stewards of our resources, that we may always tend to those who are in need.