Apple Cider Donut Bread
This Apple Cider Donut Bread has all the cozy flavor of a warm apple cider donut baked into a soft, moist loaf. Reduced apple cider, cinnamon, nutmeg, and vanilla give the bread plenty of fall flavor, while a buttery cinnamon sugar coating adds that classic cider donut finish to every slice.
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 9x5-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.
Did You Make This Recipe?Let me know how it was!