Preheat oven to 350 degrees and grease your loaf pans or use disposable liners.
Sift together flour, baking powder, salt and spices. Set aside.
In a separate bowl (or mixer) cream together butter and sugar until fluffy. Then add eggs one at a time and mix until super-fluffy.
Stir in apple cider until well combined. The mix will loose all fluffiness and look lumpy – this is normal.
Add the flour/spice mixture into the butter mixture and stir gently until barely combined. Don’t over-mix.
Gently fold in chopped apples. Don’t over-mix. Are you over-mixing? Stop that. Embrace the lumpiness.
Spread batter evenly into prepared pans, filling no more than 2/3 full.
Bake until barely golden and just done. Approximate baking times for various pans:
50-60 minutes for a large loaf pan
20-30 minutes for medium loaf pans
15-20 minutes for muffin/cupcake pans
|Unbleached All Purpose Flour||1 ¾ Cups|
|Packed Brown Sugar||½ Cup|
|Baking Powder||2 Teaspoons|
|Ground Ginger||½ Teaspoon|
|Ground Nutmeg||¼ Teaspoon|
|Softened Butter||6 Tablespoons|
|Apple Cider||¾ Cup|
|Apples Chopped Medium/fine (2 Medium Apples)||1 ½ Cups|
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.