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functional image hard apple cider beer berry bread blueberries raspberries side view of sliced loaf with blueberry and raspberry garnish on white marble cheeseboard back right is an angry orchard hard apple cider bottle
Heather Wolf

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.
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Prep Time 5 minutes
Cook Time 50 minutes
Raspberry Glaze 15 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf
Course: Breads and Rolls
Cuisine: American
Ingredients Method

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

Method
 

Hard Cider Bread
  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with butter and set aside.
  2. In a large bowl combine flour, baking powder and salt. Stir to combine.
  3. Add honey and hard apple cider. Stir until just combined.
  4. Toss raspberries and blueberries with 1 tablespoon of flour until coated. Add to batter and very gently fold into the mixture.
  5. Pour batter into prepared loaf pan. Top with pats of butter.
  6. Bake for 50 to 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  7. Cool in pan for 10 minutes before removing. Transfer to a wire rack to cool completely while you prepare the raspberry glaze.
Raspberry Glaze
  1. In a small saucepan over medium heat, bring water, sugar and raspberries to a boil.
  2. Reduce heat to low and simmer for 10 minutes.
  3. Strain syrup and set aside to cool. Discard mashed raspberries.
  4. 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.
  5. Pour glaze over cooled bread loaf. Allow to set for 10 minutes before garnishing with berries.
  6. Cut loaf into slices and enjoy with a drizzle of raspberry syrup.