Spiced Apple Cider Oatmeal Bread

This spiced apple cider bread uses cooked oatmeal, brown sugar, cinnamon, and cloves, then is topped with an apple cider glaze. It’s a hearty, lightly sweet quick bread with a moist crumb and a little chew from the oats.

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I love baking quick breads because there’s no kneading or waiting around for yeast dough to rise. This apple cider oatmeal bread is a fall favorite when apple cider is available, and I like to enjoy a thick slice with a good cup of tea.

The cider simmers first to concentrate its apple flavor, then the oats cook right in it before going into the batter. Those cooked oats give the loaf a moist crumb with a little chew. Don’t expect a fluffy bread; this one bakes up hearty and dense, with cinnamon, cloves, and a sweet cider glaze to finish it off.

Recipe Highlights

Reduce Apple Cider For Baking

• Start with 2½ cups of apple cider and reduce it to 2 cups. Simmering evaporates some of the water and concentrates the apple flavor before you add the oats.
• Allow about 25–30 minutes, but use the final amount as your guide. The size of your saucepan and the strength of the simmer affect how quickly the cider reduces.
• Carefully pour the cider into a heat-safe liquid measuring cup to check it. If you have more than 2 cups, return it to the saucepan and simmer a little longer.
• Use plain, nonalcoholic apple cider for this bread. Apple juice, apple cider vinegar and hard cider are different ingredients.

If you have extra cider, try my Apple Cider Baked Apples.

Apple Cider Bread Ingredients

The full ingredient amounts are in the recipe card below. Here are a few helpful notes before you start:

• Apple cider: Start with 2½ cups for the bread, plus additional cider for the glaze.
• Oats: Use old-fashioned rolled oats. They cook in the reduced apple cider before you add them to the batter.
• Brown sugar and granulated sugar: This recipe uses both. The dark brown sugar adds a little molasses flavor that pairs well with the spices.
• Eggs and melted butter: Let the cooked oat mixture cool until lukewarm before adding them.
• All-purpose flour: Spoon it into your measuring cup and level the top to avoid packing in too much flour.
• Cinnamon and cloves: These give the loaf its warm spice flavor.
• Baking powder and baking soda: Both help the bread rise.
• Salt: Balances the sweetness.

For the glaze, you’ll need powdered sugar, apple cider, and cinnamon.

How To Make Apple Cider Bread: Step-by-Step

Step 1. Reduce the apple cider. Pour 2½ cups of apple cider into a small saucepan. Bring to a gentle boil over medium heat and cook until reduced to 2 cups, about 25–30 minutes. Check the volume with a heat-safe liquid measuring cup.

Step 2. Cook the oats. Return the reduced cider to the saucepan and stir in 1 cup of oats. Bring to a simmer and cook for 5 minutes, stirring occasionally. Transfer the mixture to a large mixing bowl and let it cool until lukewarm before adding the eggs.

Step 3. Prepare the pan and oven. While the oats cool, grease a 9 × 5-inch loaf pan and preheat the oven to 350°F.

Step 4. Combine the wet ingredients. Add the eggs, melted butter, dark brown sugar, and granulated sugar to the cooked oatmeal mixture. Stir well to combine, breaking up any large clumps of oatmeal.

Step 5. Add the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, cloves, salt, baking powder, and baking soda. Add them to the oat mixture and stir gently just until blended and no dry flour remains.

Step 6. Bake the bread. Spoon the batter into the prepared loaf pan and spread it evenly. Bake for 45–50 minutes. Insert a toothpick into the center; it should come out clean, though a few moist crumbs are fine.

Step 7. Cool the loaf. Let the bread cool in the pan for about 20 minutes. Remove it from the pan and let it cool completely on a wire rack before glazing.

Making a simple icing drizzle

Step 8. Mix the glaze. In a small bowl, whisk together 1 cup sifted powdered sugar, 1½ tablespoons apple cider, and ¼ teaspoon ground cinnamon until smooth.

The glaze should be thick but easy to drizzle. If needed, add more cider a teaspoon at a time. If it becomes too thin, stir in a little more powdered sugar.

Step 9. Glaze and slice. Drizzle the glaze over the completely cooled loaf. Let it sit for about 10 minutes before slicing.

Tips for Making This Bread

• Measure the reduced cider. Stop at 2 cups rather than relying only on the cooking time.
• Let the cooked oats cool. The mixture should be lukewarm before you stir in the eggs.
• Avoid overmixing. Once you add the flour, stir only until no dry flour remains.
• Check the middle for doneness. A browned top doesn’t guarantee that the center is baked.
• Cool before slicing. Cutting a hot loaf can compress the crumb and make it seem gummy.

Why Is My Oatmeal Bread Dense?

This loaf is naturally dense and slightly chewy because of the cooked oatmeal. That hearty texture is part of the recipe.

However, the center should be baked through rather than wet or gummy. Measure the reduced cider carefully, avoid overmixing, and check the center with a toothpick before removing the bread from the oven.

How To Store The Apple Cider Oatmeal Bread

Let the bread cool completely, and let the glaze set before wrapping it well or placing it in an airtight container. It will keep for several days.

You can also freeze portions for later. Wrap individual slices tightly and place them in a freezer bag. Thaw while still wrapped. If freezing the whole loaf, leave it unglazed and add the drizzle after thawing.

More Apple Recipes To Try

• These Apple Cream Scones are lightly sweet and filled with tender apples—another good choice for breakfast or afternoon tea.
• For a crunchy snack, try my Caramel Apple Popcorn, made with sweet caramel, dried apples, and a hint of cinnamon.
• My Stovetop Apple Cranberry Oatmeal pairs creamy oats with apples and cranberries for a warm breakfast.
• If you’re in the mood for pie without fussing over a pie plate, this Apple Cranberry Galette wraps the fruit in a flaky, free-form crust.

Once your loaf has cooled, cut yourself a slice and put the kettle on. A little homemade bread makes a fine excuse for an afternoon break.

Recipe

Tried it? Rate ⭐⭐⭐⭐⭐ & comment below; your feedback keeps the oven mitts flying here at One Hot Oven.

First published December 7, 2017. Updated October 9, 2026, with new photos, clearer instructions, and revised recipe notes.

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