Apple Cider Spice Bread

•  For the bread
• 1 3/4 cupsall-purpose flour
• 1 1/2 cupspeeled and shredded apple (about 1 large apple)
• 1 cupfresh apple cider
• 1/2 cupvegetable oil or melted coconut oil
• 1/2 cupgranulated sugar
• 1/2 cupbrown sugar
• 1/4 cupunsweetened applesauce
• 2large eggs, at room temperature
• 2 tspground cinnamon
• 1 tspbaking soda
• 3/4 tspsalt
• 1/2 tsporange zest
• 1/4 tspground nutmeg
• 1/4 tspground allspice
• 1/4 tspground cloves
•  Nonstick spray or butter, for the pan
•  ______________________________
•  For the apple cider glaze
• 1 cuppowdered sugar, sifted
• 3 tbspreduced apple cider, from above
• 2 tbspunsalted butter
• 1/8 tspground cinnamon
•  Pinch of salt

Preparation

1. 1.

   In a small saucepan, bring the apple cider to a simmer over medium heat. Simmer until it has reduced to 1/2 cup, about 20 minutes. Set aside to cool. It will be used for the bread and the glaze.

2. 2.

   Preheat the oven to 350° F (177° C). Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray.

3. 3.

   In a large bowl, whisk the flour, cinnamon, baking soda, salt, allspice, cloves, and nutmeg. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, applesauce, orange zest, and 1/4 cup of the reduced apple cider until well combined. Pour the liquid mixture into the flour mixture and whisk until combined. Fold in the shredded apple. The batter should be thin.

4. 4.

   Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes, tenting with aluminum foil after about 30 minutes to prevent the top from becoming too brown. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and return it to the rack to cool completely before glazing.

5. 5.

   In a small saucepan over medium heat, combine the butter and reduced apple cider. Whisking constantly, bring to a boil. Once boiling, stop whisking and let boil for 1 minute. Remove from heat and whisk in the powdered sugar, cinnamon, and salt. Let the glaze cool for 10 to 15 minutes to slightly thicken.

6. 6.

   Pour the warm glaze over the bread. It will thicken and set as it cools. Slice and serve. Store covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.