Besides the pretty foliage, pumpkins and cozy chilis and stews, fall means a constant supply of apple cider and its boozy cousin, hard cider, in my fridge. It’s not just for drinking either. I add it to tons of meals and even bake with it too.
It’s the perfect option for quick breads as a yeast alternative and this cinnamon raisin version is the perfect fall treat. Serve it warm and slather on the butter.
Cinnamon raisin hard cider bread recipe
Yields 1 loaf
- 1-1/2 cups all purpose flour
- 1-1/2 cups whole wheat white flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup brown sugar
- 12 ounces hard cider
- 1/2 cup raisins
- Preheat oven to 375 degrees F and grease a 9 x 5-inch loaf pan with baking spray.
- Combine flours, baking powder, cinnamon and salt in a large bowl; whisk together.
- Add the brown sugar and mix until fully incorporated.
- Add the cider and mix until just combined.
- Fold in the raisins.
- Transfer dough to the greased loaf pan.
- Bake for 30-35 minutes until the bread is set and the top is starting to turn golden brown.
- Remove from oven, let sit 5-10 minutes before removing from the pan and transferring to a cooling rack.