Apple Cider Bread made with fresh milled flour and Crumble Topping
This Apple Cider Bread made with fresh milled flour is so moist and topped with the most delicious buttery crumble topping. I love how this quick bread comes together fast, and is so easy to prepare.
Ingredients
Apple Cider Bread Dough Ingredients
- 2&1/4 cup fresh milled flour 280g I love to use half spelt and half soft white wheat
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 tsp sea salt
- 1 cup apple cider 240g see notes for concentrating the apple cider flavor
- 6 TBSP unsalted butter 84g melted
- 1&1/2 TBSP olive oil 20g
- 1/3 cup packed brown sugar 75g
- 1/4 cup sugar 50g
- 2 eggs room temperature
- 1 tsp vanilla extract
Cinnamon Sugar Crumble Ingredients
- 1/4 cup unsalted butter 57g slightly melted
- 1/2 cup sugar 100g
- 2 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 cup fresh milled flour 90g I like to use soft white wheat
- *optional- 1 tsp apple pie spice for more intense apple spice flavor
Instructions
- Firstly, mill the flour. (*See notes, if you want to enhance the flavor of the apple cider, first.)
- To the flour, add baking powder, baking soda, cinnamon, nutmeg, and salt. Then, stir to combine.
- To a Large mixing bowl, add apple cider, melted butter, oil, brown sugar, sugar, eggs, and vanilla. Then, whisk until smooth.
- Next, add the dry ingredients into the wet ingredients, and stir to combine. It should be a smooth batter.
- Preheat the oven to 350*F
- Allow the batter to sit for about 10-15 minutes while the oven preheats. This allows the bran to soften, and the fresh milled flour to start absorbing the liquid.
- Butter and line a 5x9 bread pan with parchment paper. I like to leave a little parchment paper over the top to make it much easier to pull the loaf out of the pan.
- Place baking sheet under bread pan incase of any spill overs.
- Mix up the crumble. To a new medium size mixing bowl, add slightly melted butter, sugar, cinnamon, salt, fresh milled flour, and optional apple pie seasoning, then stir to combine. It should be slightly crumbly.
- Pour the batter into the lined baking pan.
- Then, pour the crumble on top of the batter, some may sink in the batter, that is normal.
- Bake for 60-65 minutes. If the top starts to get too dark, you can add a piece of foil loosely over the top. Bake until a toothpick comes out clean from the center of the loaf. (Cast iron or glass pans can take a bit longer to bake sometimes. )
- Allow the loaf to cool in the pan for 15 minutes, then using the parchment paper pull the loaf out, and allow to cool completely (1-2 hours) before slicing.
- Lastly, enjoy!
Notes
Enhancing the Apple Cider Flavor- So, instead of only starting with 1 cup of apple cider, I recommend starting with about 3 cups of your favorite apple cider. Then, boil it down until it becomes about 1 cup. This reduction will intensify the apple cider flavor of your fresh milled flour quick bread. Just make sure to let it cool a bit before adding it to the batter.
How To Store This Bread- To store this fresh milled flour apple cider bread cover it, and keep at room temperature for 2-3 days. If you want to store for a longer period of time, then I recommend freezing it. To freeze, let the loaf cool completely to room temperature. Then, slice the loaf, and freeze same day it is baked. Then, to enjoy later, let the slices thaw for about 2 hours at room temperature.