Ingredients
Scale
- 2 cups (480 ml) fresh non-alcoholic apple cider
- 2 cups (240 g) gluten-free 1-to-1 measure-for-measure flour with xanthan gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 90 g (about 1/2 cup packed) light brown sugar
- 40 g (about 3 tablespoons plus 1 teaspoon) granulated sugar
- 1/3 cup (73 g) neutral oil
- 1/2 cup (120 g) plain 2% Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons (28 g) unsalted butter, melted, for coating
- 3 tablespoons (38 g) granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
Instructions
- Pour the apple cider into a wide saucepan. Bring to a lively simmer over medium-high heat, then reduce the heat as needed and cook for 15 to 20 minutes, until exactly 1/2 cup (120 ml) remains. Transfer to a heatproof measuring cup and cool for about 10 minutes.
- Preheat the oven to 350°F (177°C). Line a 9-by-5-inch loaf pan with parchment paper, leaving overhang on the long sides.
- Whisk the gluten-free flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and ginger in a medium bowl.
- In a large bowl, whisk the eggs, brown sugar, 40 g granulated sugar, oil, Greek yogurt, vanilla, and cooled cider reduction until smooth.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Let the batter rest for 10 minutes so the gluten-free flour can hydrate.
- Scrape the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a thin tester inserted in the center comes out with moist crumbs but no wet batter and the center springs back lightly.
- Cool in the pan for 10 minutes, then lift the loaf onto a wire rack.
- Mix the 38 g granulated sugar with 1 teaspoon cinnamon. Brush the warm loaf lightly with melted butter, then sprinkle or gently press the cinnamon sugar over the top and sides.
- Cool for at least 30 minutes before slicing for the cleanest gluten-free crumb.
Notes
- Measure the cider after reducing it. More than 1/2 cup can make the center gummy.
- Use a gluten-free 1-to-1 baking flour that contains xanthan gum or a comparable binder.
- Do not taste raw batter; gluten-free flour is still raw flour.
- If the loaf browns quickly before the center is done, tent it loosely with foil for the remaining bake time.
- Nutrition is an estimate per 1/10 loaf based on King Arthur Measure for Measure label data, Tree Top apple cider label data, 2% Greek yogurt, eggs, oil, sugars, and butter.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free, Vegetarian