Spiced Apple Cider Oatmeal Bread

A slice of glazed banana bread on a small plate next to a mug of tea.

Spiced Apple Cider Oatmeal Bread

A hearty, lightly sweet apple cider quick bread with cooked oats, cinnamon, and cloves. Each moist, slightly chewy slice is finished with a simple apple cider glaze.

Course Bread

Cuisine American

Prep Time 40

Cook Time 50

Total Time 1 30

Servings slices

Calories 321kcal

Author Jere' Cassidy

Equipment

Ingredients

Bread Ingredients

1 cup Old Fashioned Oats
2 ½ cup apple cider
2 large eggs
½ cup unsalted butter melted
⅓ cup dark brown sugar
⅓ cup granulated sugar
2 cups All-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
2 ¼ teaspoons baking powder
½ teaspoon baking soda

Cinnamon Glaze

1 cup powdered sugar sifted
1½ tablespoons apple cider plus more as needed
¼ teaspoon ground cinnamon

Instructions

Bread

Pour 2½ cups 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. Carefully check the volume using a heat-safe liquid measuring cup; continue simmering if needed.
2 ½ cup apple cider
Stir the oats into the reduced cider. Bring to a simmer and cook for 5 minutes, stirring occasionally. Transfer the oat mixture to a large mixing bowl and let cool until lukewarm before adding the eggs.
1 cup Old Fashioned Oats
While the oats cool, preheat the oven to 350°F and grease a 9 × 5-inch loaf pan.
Add the eggs, melted butter, brown sugar, and granulated sugar to the cooled oat mixture. Stir until well combined, breaking up any large clumps of oatmeal.
2 large eggs, ½ cup unsalted butter, ⅓ cup dark brown sugar, ⅓ cup granulated sugar
In a separate bowl, whisk together the flour, cinnamon, cloves, salt, baking powder, and baking soda. Add to the oat mixture and stir gently just until combined and no dry flour remains. Do not overmix.
2 cups All-purpose flour, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves, 2 ¼ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Spoon the batter into the prepared loaf pan and spread evenly. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out without wet batter. A few moist crumbs are fine.
Let the bread cool for about 20 minutes. Remove from the pan and place on a wire rack to cool completely before glazing.

Cinnamon Icing Drizzle

Whisk together the powdered sugar, apple cider, and cinnamon until smooth. If the glaze is too thick to drizzle, add more cider a teaspoon at a time.
1 cup powdered sugar, ¼ teaspoon ground cinnamon, 1½ tablespoons apple cider
Drizzle over the completely cooled bread. Let the glaze set for about 10 minutes before slicing.
Any leftover bread will keep for several days. Keep in an airtight container or wrap well.

Notes

Notes:

Texture: This is a dense, hearty quick bread with a slightly chewy texture from the cooked oats. It is lightly sweet rather than cake-like.
Cider reduction: Measure the cider after reducing it. You need 2 cups before adding the oats; the cooking time will vary with your saucepan and heat level.
Make ahead: You can reduce the cider the day before. Cool, cover, and refrigerate. Bring it back to a simmer before adding the oats.
Cooling the oats: Let the mixture cool until lukewarm rather than relying on a fixed 5-minute cooling time.
Storage: Once completely cooled and the glaze has set, wrap the bread well or store in an airtight container for several days.
Freezing: Wrap individual slices tightly and place in a freezer bag. Thaw while still wrapped.

Nutrition