Hard Apple Cider Bread with Berries
For a recipe that comes together quicker than a craving, try this Hard Apple Cider Bread with Berries. Five minutes and a bottle of Angry Orchard is all you need to add a fruity twist to this soft, fluffy bread bursting with fresh raspberries and blueberries.
Ingredients
Hard Cider Bread
- 3 cups all-purpose flour plus 1 Tbsp for coating berries
- 1 Tbsp baking powder
- 1/2 tsp sea salt fine
- 1/4 cup honey
- 12 ounces hard apple cider room temperature
- 1/2 cup blueberries
- 1/2 cup raspberries
- 6 Tbsp unsalted butter cut into pats
Raspberry Glaze
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 cup raspberries mashed
- 1 1/2 cups powdered sugar
Berry Garnish
- 1/4 cup raspberries
- 1/4 cup blueberries
Instructions
Hard Cider Bread
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with butter and set aside.
- In a large bowl combine flour, baking powder and salt. Stir to combine.
- Add honey and hard apple cider. Stir until just combined.
- Toss raspberries and blueberries with 1 tablespoon of flour until coated. Add to batter and very gently fold into the mixture.
- Pour batter into prepared loaf pan. Top with pats of butter.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool in pan for 10 minutes before removing. Transfer to a wire rack to cool completely while you prepare the raspberry glaze.
Raspberry Glaze
- In a small saucepan over medium heat, bring water, sugar and raspberries to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Strain syrup and set aside to cool. Discard mashed raspberries.
- In a medium bowl, whisk powdered sugar and 3 tablespoons of raspberry syrup until desired consistency is achieved. If glaze is too thick, add an additional tablespoon of syrup.
- Pour glaze over cooled bread loaf. Allow to set for 10 minutes before garnishing with berries.
- Cut loaf into slices and enjoy with a drizzle of raspberry syrup.