Ingredients:
- For the Wet Ingredients:
- 1 cup apple cider
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 teaspoons ground cinnamon (for the batter)
- 1/4 cup granulated sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions:
- Reduce the Apple Cider:
- In a small saucepan over medium heat, bring the apple cider to a simmer and reduce it by half (about 10 minutes). Stir occasionally to prevent burning, and once done, set aside to cool.
- Prepare the Batter:
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Then, stir in the vanilla extract, sour cream, and reduced apple cider.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and 2 teaspoons of cinnamon.
- Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
- Bake the Loaf:
- Pour the batter into the prepared loaf pan.
- Combine the remaining 1/4 cup of granulated sugar and 1/2 teaspoon of cinnamon. Sprinkle this mixture over the top of the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and enjoy!