Baking · Loaf
Chai Apple Cider Bread
Nov 10, 2026 · @Amy
Every fall there is one bake I cannot stop making, and this year it is this chai apple cider bread. It takes the best parts of a bakery apple cider donut, the warm spice, the tender crumb and the sugary coating, and turns them into a bread you can slice into all week long.
The flavour comes from chaider, a cozy mix of chai and apple cider I came across online and immediately wanted to bake with. Reducing the cider first concentrates its sweet, tart apple flavour, and steeping chai in it adds layers of cardamom, ginger and clove.
It is also a great recipe for planning ahead. You can reduce the cider the night before, and the bread tastes even better on day two. Enjoy a slice with your morning coffee, toast one with a little butter, or bring the bread to your next holiday gathering.
Makes one tall 9x5 loaf
Ingredients
Chaider
- 480g apple cider
- 2 chai tea bags
Bread
- 330g all purpose flour
- 9g baking powder (2¼ tsp)
- 4g baking soda (¾ tsp)
- 4g salt (¾ tsp)
- 6g cinnamon (2¼ tsp)
- A heaping ¼ tsp nutmeg (about 1g)
- 170g unsalted butter, melted and cooled
- 150g granulated sugar
- 75g light brown sugar
- 3 large eggs, room temperature
- 90g Greek yogurt or sour cream
- 6g vanilla extract (1½ tsp)
- 100g chaider, cooled
- 45g whole milk, room temperature
To Finish
- About 20g chaider, for brushing
- 100g granulated sugar
- 6g cinnamon (2 tsp)
Instructions
1
The night before, simmer the apple cider in a small pot over medium heat until it reduces to about 120g, roughly a quarter of what you started with. This can take up to 30 minutes. Let it cool, then cover and refrigerate overnight.
2
When you are ready to bake, gently warm the reduced cider until steaming. Cut open the chai tea bags and pour the tea leaves straight into the warm cider, then let it sit. There is no need to strain, since the leaves go right into the bread. Set aside 100g for the batter and save the rest for brushing. Let it cool to room temperature.
3
Preheat the oven to 325°F and line a 9x5 loaf pan with parchment, leaving some overhang on the long sides.
4
Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
5
Whisk the melted butter with the granulated and brown sugar until smooth and combined.
6
Whisk in the eggs one at a time, then mix in the Greek yogurt, vanilla, 100g chaider and milk. Do not worry if it looks a little curdled.
7
Fold in the dry ingredients just until no flour streaks remain. Overmixing makes the bread dense.
8
Spread the batter into the pan and bake for 60 to 70 minutes, until a skewer in the centre comes out clean. Tent with foil if the top browns too quickly.
9
Mix the sugar and cinnamon in a shallow dish. Let the bread cool in the pan for 10 minutes, then lift it out and brush it all over with the reserved chaider. While it is still warm, roll the bread in the cinnamon sugar, pressing gently so it sticks.
Why You Will Love It
- It tastes like an apple cider donut, but better. You get that crackly cinnamon sugar on the outside, soft, tender crumbs inside, and that chai spice that hits right at the end.
- The flavour is concentrated. Reducing the cider packs in all the apple flavour without making the batter too wet.
- It is made for baking ahead. You reduce the cider the night before, and the bread only gets better the next day.
- It is so moist. Greek yogurt keeps the crumb soft and adds a little tang to balance the sweetness.
Tips
- Weigh your reduction. The easiest way to know when the cider is ready is to pour it into a bowl on your scale. You want about 120g.
- Do not skip the reduction. Regular cider is too thin and will water down the batter and the flavour.
- Keep the tea leaves in. They add little flecks of spice all through the crumb, so skip the straining.
- Use a tall pan. This recipe is sized for a 9x5 pan with tall, straight sides. In a smaller or sloped pan, fill it no more than three quarters full and bake any extra batter as muffins.
- Skip the apple butter layer. I tried adding a layer of apple butter in the middle, and it completely disappeared, so we are not going to talk about that.
Storage
- Room temperature: Wrap well and keep on the counter for up to 3 days. It is even better on day two.
- Freezer: Wrap slices or the uncut bread and freeze for up to 3 months. Thaw at room temperature, or toast slices straight from frozen.
FAQ
- What is chaider? It is chai and apple cider together. For this bread, the cider is reduced first, then the chai is steeped in it so the flavour is extra concentrated.
- Can I use sour cream instead of Greek yogurt? Yes, it swaps in one to one.
- Can I use a different chai? Any chai tea bags work. A spicier blend gives you a stronger chai flavour.
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