Hard Apple Cider Pie Bread – Apple Pie Flavor
Watch Cletus Cook It!Ingredients:
This Hard Apple Cider Pie Bread takes the classic beer bread idea and turns it into a cozy dessert bread that tastes
just like apple pie. We swap the beer for hard cider and fold in a can of apple pie filling for big apple chunks and warm spice
flavor in every bite.If you love apple pie but don’t want to mess with crust, this quick bread is for you. My grandma would have
loved it — simple, comforting, and full of that old-fashioned fall flavor. At Cletus Cook House, we keep it easy:
no fancy mixing, no yeast, and it works great in a loaf pan or hot cast iron skillet.
Pro Tip from Cletus: Use a crisp, not-too-sweet hard cider so the apple flavor shines through.
Drain the pie filling just a little — you want the chunks, not extra runny syrup. And don’t skip the melted butter on top.
That’s what gives you the golden, crispy crust.
Watch me make it → https://www.youtube.com/watch?v=_kAb_649E10
Ingredients:
3 cups all-purpose flour (or self-rising flour — see note below)
1 Tbsp baking powder (omit if using self-rising flour)
1 tsp salt (omit if using self-rising flour)
¼ cup sugar (reduce to 2–3 Tbsp if you want it less sweet — the pie filling adds plenty)
1–2 tsp apple pie spice (or just cinnamon)
12 oz hard cider (room temperature — crisp varieties work best)
1 can (21 oz) apple pie filling (drained slightly; chop large chunks if needed)
¼–½ cup melted butter (for topping — essential for that crispy crust)
Optional add-ins (stir in with the apple pie filling):
½ cup chopped walnuts or pecans
½ cup shredded cheddar cheese (for a sweet-savory twist)
Pinch of nutmeg or ginger
Note: If using self-rising flour, omit the baking powder and salt.
Yield: 1 loaf (9x5 loaf pan or cast iron skillet)
Makes: 8–10 slicesStep-by-Step Instructions:
Preheat: Set your oven to 375°F (190°C). If using a cast iron skillet,
place it in the oven for 10–15 minutes to get it nice and hot for crispy edges.
Grease your 9x5 loaf pan or the hot skillet well.
Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, salt, sugar, and apple pie spice.
Add the apples: Drain the apple pie filling slightly (reserve a little syrup in case the batter feels too dry later).
Roughly chop any large apple chunks. Stir the pie filling and any optional add-ins into the dry ingredients
to coat everything evenly.
Add the cider: Pour in the 12 oz of room-temperature hard cider all at once.
Stir gently with a spoon or spatula just until combined. The batter will be thick and shaggy with visible apple pieces
do not overmix.
Prepare for baking:
Scrape the batter into the greased pan or hot skillet and smooth the top. Pour the melted butter evenly
over the top so it soaks in for flavor and a crispy crust.
Bake: Bake for 45–60 minutes (check starting at 45 minutes).
The top should be golden brown and a toothpick inserted in the center (avoiding big apple chunks) should come out clean.
If the top browns too fast, tent it with foil. A skillet version may finish in 35–50 minutes.
Cool and serve: Let the bread cool in the pan or skillet for 10–15 minutes, then turn it out onto a rack or serve straight
from the pan. Cool another 15–30 minutes before slicing — it’s delicious warm, but slices cleaner once slightly cooled.
Total time: Prep 10 min + Bake 45–60 min (~1 hour total)
Serves: 8–10
Apple pie in bread form: The hard cider + apple pie filling + warm spices
give you that classic fall dessert flavor without rolling out dough.
Quick & easy: No yeast, no kneading — just stir and bake.
Versatile: Great as a breakfast bread, afternoon snack, or simple dessert.
Sweet or sweet-savory: Add nuts for crunch or cheddar for a hillbilly twist.
Cletus Cook House Tips & Variations:
Cider choice: Pick a dry or semi-dry hard cider rather than a super sweet one so the bread doesn’t get overly sugary.
Moisture check: If the batter looks too thick after adding the cider, stir in a spoonful or two of the reserved pie filling syrup.
Pan options: Loaf pan gives neat slices; hot cast iron skillet gives a crispy, cornbread-style crust.
Serving ideas: Serve warm with butter, a drizzle of honey, or even a side of Microwave Gravy for that sweet-and-savory hillbilly
combo. Pairs great with your Buttermilk Biscuits too!
Storage: Best the day it’s baked. Wrap leftovers tightly and store at room temperature for 1–2 days, or freeze slices for later.
This one’s a cozy keeper — it brings back memories of grandma’s kitchen and turns simple pantry ingredients into something special.
If you bake it, drop a comment on the video and tell me what cider you used or what add-ins you tried.
Got a favorite apple recipe? Send it my way — I might cook your idea next!
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