Choosing the right ingredients makes all the difference in this recipe. I always recommend fresh apple cider—local if you can find it—because it adds a natural sweetness and depth that store-bought varieties sometimes lack. Using high-quality cinnamon and fresh baking powder ensures the loaf rises beautifully and that the crust has that lovely spiced kick. Over the years, I’ve found that even simple swaps, like using light brown sugar instead of granulated, can add a subtle molasses note that elevates the whole loaf.

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 cup fresh apple cider (not concentrate)
• 1 large egg
• ⅓ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• For the crust: ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon