Source: The Old Farmer’s Almanac
Yield: 2 loaves or 18 muffins
- Apple cider: 2 Cups
- Cinnamon: 2 1/2 Teaspoons
- Salt: 1 1/2 Teaspoons
- Baking powder: 1 1/2 Tablespoons
- Eggs: 3 Each
- Flour: 4 Cups
- Sugar: 1 1/2 Cups
- Apples, peeled, cored, and chopped: 2 Cups
- Butter: 1 Cups
Preheat oven to 375 degrees F. Grease and flour 2 loaf pans or 18 muffin cups.
Cream butter and 1-1/4 cups of the sugar in a large bowl. Add the eggs and cream thoroughly. Sift together the flour, baking powder, salt, and 1-1/2 teaspoons of the cinnamon and add to the egg mixture, alternating with the apple cider. Stir in chopped apples.
Divide the batter between the loaf pans or pour into the muffin cups. Combine the remaining sugar with the remaining teaspoon of cinnamon in a small bowl, and sprinkle it over the batter.
Bake for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until toothpick inserted in center comes out clean. The flavor of this recipe improves if the bread is allowed to rest 24 hours after it is baked.