If apple cider donuts are one of your favorite fall treats, you need to try this Apple Cider Donut Bread! It has all those warm cinnamon-spiced flavors baked into a soft, moist loaf, complete with a buttery cinnamon sugar coating on the outside.
The apple cider is reduced first, which gives the bread even more apple flavor without adding too much liquid. And that cinnamon sugar coating? It gives every slice the same sweet, slightly crunchy finish that makes a fresh apple cider donut so good. This is such a cozy fall bake and your kitchen will smell amazing while it’s in the oven!
Ingredients You’ll Need
Apple Cider Reduction
- 2 cups apple cider
Bread
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- Reserved reduced apple cider
Cinnamon Sugar Coating
- 3 Tbsp unsalted butter melted
- ½ cup granulated sugar
- 2 tsp ground cinnamon
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How to Make Apple Cider Donut Bread
1. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
2. Pour the apple cider into a small saucepan. Bring to a gentle simmer over medium heat and cook until reduced to ½ cup, about 15–20 minutes. Remove from the heat and let cool.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
5. Beat in the eggs one at a time. Mix in the vanilla extract. Beat in the sour cream until smooth. Slowly mix in the cooled reduced apple cider.
6. Add the dry ingredients and mix just until no dry streaks remain. Do not overmix.
7. Spread the batter evenly into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
9. While the bread is still warm, brush the entire loaf with the melted butter.
10. In a shallow bowl, stir together the granulated sugar and cinnamon. Generously coat the top and sides of the loaf with the cinnamon sugar mixture, gently pressing it onto the buttered surface. Cool completely before slicing.
Apple Cider Donut Bread
Equipment
Ingredients
Apple Cider Reduction
- 2 cups apple cider
Bread
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- Reserved reduced apple cider
Cinnamon Sugar Coating
- 3 Tbsp unsalted butter melted
- ½ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- Pour the apple cider into a small saucepan. Bring to a gentle simmer over medium heat and cook until reduced to ½ cup, about 15–20 minutes. Remove from the heat and let cool.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time.
- Mix in the vanilla extract.
- Beat in the sour cream until smooth.
- Slowly mix in the cooled reduced apple cider.
- Add the dry ingredients and mix just until no dry streaks remain. Do not overmix.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
- While the bread is still warm, brush the entire loaf with the melted butter.
- In a shallow bowl, stir together the granulated sugar and cinnamon.
- Generously coat the top and sides of the loaf with the cinnamon sugar mixture, gently pressing it onto the buttered surface.
- Cool completely before slicing.
Notes
- Reducing the apple cider is the secret to achieving bold orchard-style apple flavor without making the batter too wet.
- Don’t overmix the batter or the loaf can become dense.
- Brush the bread with butter while it’s still warm so the cinnamon sugar sticks beautifully.
- For the cleanest slices, allow the loaf to cool completely before cutting.
- This bread tastes even better the next day after the flavors have had time to develop.
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