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Apple Loaf with Cider-Maple Glaze

Loaded with fresh apples and dripping with fresh apple cider glaze, this loaf is a great morning treat or a perfect dessert for a casual autumn meal. Best of all, it is even better the day after it is baked!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cool Time 45 minutes
Total Time 2 hours 15 minutes
Course Breakfast, Dessert, Snack
Servings 1 loaf

Equipment

  • 1 loaf pan 4-1/2 by 8-1/2-inch
  • 1 electric mixer

Ingredients
  

Dry Ingredients:

  • 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

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  • 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

Glaze:

  • ¾ cup fresh apple cider
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon maple syrup
  • pinch salt

Instructions
 

  • 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

Notes

NOTE: This loaf may appear done before it is actually completely baked. Make sure to check the center to be certain the batter is not still wet before taking out of the oven. If the loaf is getting brown on top before it is done, gently lay a piece of foil on the surface of the loaf.