2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 ½ teaspoons salt (yes 1 ½ teaspoons is not a typo)
3 tablespoons pure maple syrup (do not use the artificial syrup, use only pure maple syrup)
4 tablespoons melted butter, divided
12 ounces hard cider, room temperature (this is carbonated and helps the bread rise, only use carbonated hard cider such as Angry Orchard brand)
¼ cup rolled oats (not quick oats)
Salted Maple Butter
1 stick butter at room temperature (1/2 cup)
3 tablespoons pure maple syrup
½ teaspoon kosher salt
Flakes of sea salt for each serving, optional
Preheat oven to 375 degrees F and place rack in the upper third of the oven.
Liberally spray a standard sized (8.5 x 4.5-inch) loaf pan with pan spray. If you have the baking style pan spray use that, if not, spray then lightly dust inside with flour, shaking out excess.
In a large bowl place all-purpose flour, wheat flour, baking powder and salt and mix to combine.
Add maple syrup, 3 tablespoons of melted butter and the 12 ounces of hard cider.
Stir with a wooden spoon or sturdy rubber spatula until no dry flour is showing.
Scrape into the prepared loaf pan and smooth the top even.
Sprinkle on the rolled oats and then drizzle on the remaining tablespoon of melted butter.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Ovens vary so check at 35 and 40 minutes. The original recipe recommended 45 minutes and that is exactly how long ours took to bake.
Let cool in the pan for 30 minutes then invert onto a rack to cool further or slice warm.
While the bread is baking, mix softened butter, maple syrup and salt with a whisk until smooth and creamy.
Serve maple butter smeared over each slice and sprinkle on the optional flaked sea salt.
Keywords: Maple Cider Bread with Salted Maple Butter