This strawberry cider quick bread is the taste of spring made as simple or as fancy as you’d like. Baking with strawberry cider adds an easy and delicious layer of flavor.
My favorite variation of Strawberry Cider Quick Bread w/ fresh strawberries and balsamic
Want to get fancy?
This recipe calls for one cup of the strawberry haze cider, roughly half of the 16.9 ounce bottle because I wanted some cider in my glass not just on the plate. But if you’re feeling like making this more of a dessert, think strawberry shortcake turned up six notches, or if you want your version to look more like the pictures try the strawberry balsamic variation listed in the recipe. Add 15 more minutes at least, giving time for the sauce to simmer and thicken slightly !
a note on pan size
In a sometimes slightly annoying twist of baking fate I ended up with pyrex loaf pans that are just slightly smaller than standard. While most are nine by five inches mine are 8.5 x 4.5 so it’s likely that my loaf will be taller than yours.
Allrecipes has a pretty handy size conversion guide here
cider cider cider
if you’re more in a wintery dessert mood try this cider poached pear, the one that started my love affair with cider in foods not just glasses
or this strawberry sangria also made with strawberry haze
Strawberry Cider Quick Bread w/ fresh strawberries and balsamic
Ingredients
strawberry balsamic
- 4 ounces cut and cleaned fresh strawberries chopped fine or smashed
- 1/4 cup sugar
- 1-2 teaspooons balsamic vinegar
dry ingredients
- 2 cups of flour
- 3/4 cup sugar plus more for sprinkling on top
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
wet ingredients
- 2 eggs large
- 1/4 cup oil of choice either a neutral oil like vegetable or canola or for slighly more flavor a light olive oil, avoid extra virgin unless you really love that flavor as it can overwhelm
- 1 cup strawberry haze cider
strawberry balsamic sauce variation
- 16 ounces fresh strawberries chopped fine or smashed
- 1 cup strawberry haze cider
- 1/4 cup sugar
- 1 Tablespoon balsamic vinegar
Instructions
- Pre-heat oven to 350°F
- Butter and flour a baking dish- either a 9×5 loaf pan or a 9×9 square baking pan (see notes above)
- combine fresh strawberries, 1/4 cup sugar, and balsamic vinegar in a small sauce pan or microwavable bowl, heat just slightly and then remove from heat. allow to macerate until sugar has completely dissolved (about 15 minutes total)
- in a large bowl combine dry ingredients including remaining sugar and stil or whisk to throughly combine
- whisk together wet ingredients (cider, egg, and oil) and then slowly add to dry mixture folding to combine until no large dry bits remain
- fold in stawberry balsamic mixture (streaks of the balsamic can remain, just try and get it equally distributed) and pour into prepared baking dish, sprinkle top with a bit of raw sugar
- Bake at 350° for 45 minutes or until toothpick comes out clean or, more reliably, when internal temperature reaches at least 195-200 F
- allow to cool for 5-10 minutes or so, remove from pan
- serve just warm on its own or see variation below
strawberry balsamic sauce variation
- combine fresh strawberries, sugar, cider, and balsamic in a medium saucepan and simmer until slightly thickened and saucy, about fifteen minutes.
- remove from heat and reserve 1/2 cup of the sauce to swirl into the batter instead of the strawberry balsamic
- use the remaining sauce to top the slices of strawberry bread with, add whipped cream and nom nom nom
Notes
this post was created in collaboration with 2towns Cider, while this is a sponsored post it is with product that I believe in with a company that reflects my values. Plus I just really like their cider. The opinions are entirely my own.
Planning to adapt this to muffins! How would you recommend I adjust baking time/temp?
Yummm, muffins! The temperature can stay at 350, just reduce the bake time to 20-25 minutes!