Ingredients
Equipment
Method
Reduce cider
- Reduce apple cider to 1/4 cup over medium heat, then cool completely so it doesn’t cook the eggs. Watch for the liquid to thicken slightly and reduce to a small, glossy measure.
Preheat and prep pan
- Preheat the oven to 350F and grease a 9x5 loaf pan. Leave it ready so the batter can go in right after mixing.
Mix dry ingredients
- Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt until evenly combined. The mixture should look uniform in color with no spice clumps.
Mix wet ingredients
- Whisk vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, reduced apple cider, and sour cream until smooth. Stop when the batter looks glossy and free of streaks.
Combine and bake
- Fold the flour mixture into the wet ingredients just until combined, then scrape the batter into the prepared loaf pan. Mix only until no dry pockets remain for a tender crumb.
- Bake at 350F for 60-65 minutes, until a toothpick comes out clean. The loaf should be deeply golden and set in the center.
Butter and cinnamon sugar coat
- Remove the loaf from the pan while warm and brush all sides with melted butter. The surface should look glossy as the butter soaks in.
- Roll the warm loaf in cinnamon sugar (or sprinkle generously) so it fully adheres. Let any excess fall off, then set until the coating looks lightly crisp.
Notes
Pro tip: reduce the apple cider until it reaches 1/4 cup for concentrated flavor, then cool fully before mixing. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. If you want a lighter option, use low-fat sour cream in the same amount (the crumb may be slightly less moist).