Gotta use up the cider.

So I ate all my cider bread way too fast and wanted more so 4 days later I find myself back at it baking another. I really loved the recipe I used Saturday, but felt like trying out another. I followed one from Yankee Magazine. It came out tasty as well. It is a little lighter and not quite as dense and pound cake like, which is nice. I think the first recipe still wins though. I didn’t have enough white sugar left, so I used brown sugar instead. I made it in two mini loaves, which are just adorable. 

Here’s the recipes:

Apple Cider Bread #2

Ingredients:

- 3/8 tablespoon butter

- 1/2 cups sugar

- 1 eggs

- 1 1/3 cups flour

- 1/2 tablespoons baking powder

- 1/2 teaspoons salt

- 1/2 teaspoons cinnamon

- 1 1/3 cups apple cider

- 1 cups apples, peeled, cored, and chopped

Directions:

1. Preheat your oven to 375 degrees.

2. In a large bowl, cream butter and sugar until light and creamy.

3. Add the egg and mix thoroughly.

4. Combine all dry ingredients in a separate bowl

5. Add dry mixture and cider to sugar butter, alternating a little of each at a time

6. Once mixed thoroughly, shovel half the batter into a greased loaf pan.

7. Add a layer of cut apples

8. Top off with the remaining batter.

9. Bake for 40 minutes or until a toothpick comes out clean.

10. Enjoy!

Now I have more lovely breakfast to look forwards to. Fuel for my runs!