Cinnamon Apple Quick Bread with Apple Cider Glaze

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Warm spices, applesauce and a shredded tart apple make this homespun loaf comforting, but the gooey apple-cider glaze makes it stand out. You might want to double the amount of glaze, and drizzle it over ice cream, pancakes or maybe even your morning oatmeal.

subheading: FOR THE CAKE:

Unsalted butter, for greasing the pan

2 cups/255 grams all-purpose flour, plus more for the pan

2 teaspoons baking powder

1 ½ teaspoons ground cinnamon

¾ teaspoon kosher salt

¼ teaspoon freshly grated nutmeg

Pinch of ground cloves

½ cup/120 milliliters vegetable oil

½ cup/120 milliliters unsweetened applesauce

½ cup/100 grams granulated sugar

½ cup/110 grams packed dark brown sugar

3 large eggs

1 large Granny Smith apple, unpeeled and shredded (about 1 cup)

subheading: FOR THE GLAZE:

1 cup/240 milliliters apple cider

2 tablespoons unsalted butter

½ cup/60 grams confectioners’ sugar

Pinch of kosher salt

Directions at cooking.nytimes.com

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