Apple cider donut bread is exactly what it sounds like: all the warm, cinnamon sugar coated flavor of a classic fall donut, baked into one easy loaf.
No frying, no donut pan, no standing over hot oil. Just a cozy quick bread that tastes like autumn in every bite.
I make this loaf on repeat once the weather turns cool, and it disappears just as fast as it comes out of the oven.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 10 slices |
| Difficulty Level | Easy |
Why You’ll Love This Apple Cider Donut Bread
This loaf gives you all the flavor of a bakery donut without any of the mess of frying.
It comes together with two bowls, a whisk, and a loaf pan, so cleanup is a breeze.
The reduced apple cider packs a real punch of fall flavor, not the faint apple taste you get from some quick breads.
It also keeps well, so you can bake it ahead for a brunch, a bake sale, or just a slower weekend morning.
This one has quickly become one of my go to Apple Pie Bread alternatives whenever cider is in season.
- Tastes just like an apple cider donut, no frying required
- Simple pantry ingredients with one special addition: apple cider
- Perfectly spiced with cinnamon, nutmeg, and a hint of ginger
- Freezes beautifully for make ahead mornings
- A crackly cinnamon sugar crust that mimics a real donut
Ingredients
You’ll notice most of these ingredients are baking basics you already have on hand.
The one you’ll want to plan ahead for is real apple cider, not apple juice, since it makes all the difference in flavor.
- All purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
- Apple cider
- Vegetable oil
- Large eggs
- Sour cream
- Vanilla extract
- Unsalted butter, melted, for brushing
If you love the flavor of warm spiced cider on its own, my Spiced Apple Cider is the perfect drink to serve right alongside a slice of this bread.
Kitchen Equipment Needed
Nothing fancy here. This is a true one bowl, one loaf pan kind of recipe, which is part of why it’s such a great weeknight bake.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Small saucepan, for reducing the cider
- Silicone spatula
- Wire cooling rack
- Pastry brush
If you bake a lot of fall treats, it’s worth having a dedicated loaf pan just for quick breads.
My Apple Cider Cheesecake uses a similar approach to concentrating cider flavor, so the two recipes make a great baking day pair.
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on years of making quick breads at home.
1. USA Pan Nonstick Loaf Pan
This is the loaf pan I reach for every single time I bake a quick bread.
It has a nonstick coating and corrugated surface that helps the bread release cleanly and bake evenly, so you get a nice golden crust without any sticking.
2. OXO Good Grips Silicone Spatula
A sturdy silicone spatula makes folding the dry ingredients into the wet batter so much easier, especially since you want to avoid overmixing this bread.
It also scrapes the bowl completely clean, so you don’t waste any batter.
3. Martha White or King Arthur Apple Pie Spice Blend
If you want to skip measuring out four different spices, a good quality apple pie spice blend gets you there in one step and tastes just as warm and layered.
It’s a nice shortcut on busy baking days.
4. Simply Nature Organic Apple Cider
Since apple cider is the star of this bread, using a high quality, unfiltered cider really shows in the final flavor.
I always reduce it down first to concentrate that apple taste even more.
5. Cuisinart Stainless Steel Cooling Rack
A sturdy wire rack lets air circulate all the way around the loaf as it cools, which keeps the bottom from getting soggy.
It’s a small tool that makes a real difference in texture.
Ready to make my Apple Cider Cinnamon Rolls next? These same pantry staples work beautifully in that recipe too.
Step-by-Step Instructions: How to Make Apple Cider Donut Bread
1. Reduce the apple cider
- Pour 2 cups of apple cider into a small saucepan and place it over medium heat.
- Bring it to a gentle boil, then lower the heat slightly and let it simmer, stirring occasionally, until it reduces down to about ½ cup of thick, concentrated liquid. This usually takes 15 to 20 minutes.
- Keep a close eye on it during the last few minutes, since it can go from perfectly reduced to burnt quickly once it thickens.
- Remove the saucepan from the heat and set the reduced cider aside to cool to room temperature. Do not skip this cooling step, or it can cook the eggs when mixed into the batter later.
2. Prep your oven and pan
- While the cider cools, preheat your oven to 350°F.
- Grease a 9×5 inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper, leaving some overhang on the long sides. This overhang makes it easy to lift the finished loaf out later.
3. Mix the dry ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Whisk thoroughly for about 30 seconds to make sure the leaveners and spices are evenly distributed throughout the flour. This helps the bread rise evenly and avoids pockets of concentrated spice.
- Set the bowl aside.
4. Mix the wet ingredients
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined and slightly thickened.
- Add the eggs one at a time, whisking well after each addition.
- Whisk in the sour cream, vanilla extract, and the cooled reduced apple cider until the mixture looks smooth and glossy.
5. Combine the batter
- Add the dry ingredient mixture to the bowl of wet ingredients.
- Using a silicone spatula, fold the two together gently just until no streaks of dry flour remain. A few small lumps are perfectly fine.
- Avoid overmixing at this stage, since too much stirring develops the gluten in the flour and can make the bread dense and tough instead of tender.
6. Bake the loaf
- Pour the batter into the prepared loaf pan and smooth the top with your spatula.
- Bake on the center rack for 50 to 60 minutes, checking at the 50 minute mark.
- The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly, loosely tent it with foil for the last 15 minutes of baking.
7. Cool the bread
- Remove the loaf pan from the oven and set it on a wire rack.
- Let the bread cool in the pan for 15 minutes. This resting time lets the structure set so it doesn’t fall apart when you remove it.
- Using the parchment overhang, lift the loaf out of the pan and transfer it directly onto the wire rack to finish cooling.
8. Add the donut style topping
- While the loaf is still warm, melt 3 tablespoons of butter and brush it generously over the top and sides of the bread.
- In a small bowl, stir together ¼ cup granulated sugar and 1 tablespoon ground cinnamon.
- Sprinkle the cinnamon sugar mixture evenly over the buttered loaf, pressing it lightly with your hands so it sticks to every side.
- Let the bread finish cooling for at least 30 minutes before slicing so the topping has time to set.
Tips for The Best Apple Cider Donut Bread
A few small details make the biggest difference in how this loaf turns out, so it’s worth taking the extra few minutes for each one.
- Always reduce your apple cider first. Skipping this step results in a much weaker apple flavor and a wetter batter.
- Use room temperature eggs and sour cream so the batter comes together smoothly without any curdling.
- Fold the batter gently and stop as soon as the flour disappears. Overmixed batter leads to a tough, gummy loaf.
- Check for doneness a few minutes early, since ovens vary and this loaf is easy to overbake.
- Apply the butter and cinnamon sugar topping while the bread is still warm so it actually sticks.
If you enjoy playing with cider flavored bakes, you’ll also want to try my Apple Cinnamon Blondies, which use a lot of the same warm spice combination.
Serving Suggestions
This bread is wonderful completely on its own with a hot cup of coffee, but there are plenty of ways to dress it up for a bigger spread.
It also holds up well as a dessert if you warm a slice and add a scoop of something cold on top.
- Serve slices slightly warm with a smear of salted butter
- Add a scoop of vanilla ice cream for a fall inspired dessert
- Pair with a mug of hot apple cider or a pumpkin spice latte
- Serve alongside a slice of Apple Crumble Cheesecake for a fall dessert board
- Toast leftover slices and top with a drizzle of maple syrup
Variations of Apple Cider Donut Bread
Once you’ve made the classic version, this recipe is very easy to adapt to whatever you’re craving or have on hand.
- Fold in ½ cup of finely diced apple for extra texture and bursts of fresh apple flavor
- Add ½ cup of toasted chopped pecans or walnuts for crunch
- Swap the cinnamon sugar topping for a simple powdered sugar glaze
- Stir in ¼ cup of dried cranberries for a tart contrast
- Make it into muffins instead of a loaf, and reduce the bake time to 18 to 22 minutes
For another cozy twist on a classic apple cider bake, my Amish Apple Cake is another reader favorite worth trying this season.
Storage and Reheating
This bread stores beautifully, which makes it a great make ahead option for busy mornings or weekend guests.
- Room temperature: Store in an airtight container for up to 3 days
- Refrigerator: Wrap tightly and store for up to 1 week, then bring to room temperature before serving
- Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months
- To reheat: Microwave a slice for 15 to 20 seconds, or warm a foil wrapped loaf in a 300°F oven for about 15 minutes
This bread freezes just as well as my Caramel Apple Crisp, so it’s worth doubling the batch if you plan on freezing half.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands and substitutions you use, but here is a general estimate per slice, based on 10 slices per loaf.
- Calories: approximately 290 per slice
- Carbohydrates: approximately 46g
- Protein: approximately 4g
- Fat: approximately 11g
- Sugar: approximately 27g
- Fiber: approximately 1g
- Sodium: approximately 210mg
For a lighter option to compare, my Apple Cobbler uses less added sugar per serving while still keeping that same cozy apple flavor.
Health Benefits of Key Ingredients
While this is definitely a treat, a few of the ingredients bring some real nutritional value to the table.
Apple cider itself contains polyphenols and small amounts of vitamin C, since it’s made from whole pressed apples rather than concentrate.
- Cinnamon has natural anti-inflammatory properties and may help support healthy blood sugar levels
- Eggs provide protein and important nutrients like choline
- Sour cream adds calcium and a small amount of protein to each slice
- Ginger and nutmeg both contain antioxidants that support digestive health
- Apple cider provides potassium and small amounts of vitamin C from the whole pressed fruit
If you want to lean into these warming spices even more, my Apple Butter Bread uses a similar spice blend with an even deeper apple flavor.
FAQs About Apple Cider Donut Bread
1. Can I use apple juice instead of apple cider?
You can, but the flavor will be noticeably milder and sweeter since apple juice is filtered and often more processed than cider.
If apple juice is all you have, reduce it the same way to concentrate the flavor as much as possible.
2. Why did my bread sink in the middle?
A sunken center usually means the bread was slightly underbaked or the oven door was opened too early during baking.
Always test with a toothpick in the very center and let the loaf bake the full time before checking.
3. Can I make this bread ahead of time?
Yes, this bread actually tastes even better the next day once the flavors have had time to settle.
Store it tightly wrapped at room temperature and add the cinnamon sugar topping right before serving if you want maximum crunch.
4. Can I turn this recipe into muffins?
Absolutely, this batter works well as muffins.
Fill lined muffin cups about three quarters full and bake at 350°F for 18 to 22 minutes, checking for doneness with a toothpick.
5. My bread came out dense, what went wrong?
Dense bread is almost always a sign of overmixing the batter once the flour is added.
Fold just until the streaks of flour disappear, and remember that a slightly lumpy batter is exactly what you want.
For more cozy quick breads to add to your fall baking list, check out my Fall Bread Recipes roundup.
Apple Cider Donut Bread
Ingredients
- 2 cups apple cider 450ml, unfiltered
- 2 cups all-purpose flour 240g
- 0.75 cup granulated sugar 150g
- 0.25 cup light brown sugar 50g, packed
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup vegetable oil 120ml
- 2 large eggs at room temperature
- 0.5 cup sour cream 120ml, at room temperature
- 1 teaspoon vanilla extract 5ml
- 3 tablespoons unsalted butter 42g, melted, for brushing
- 0.25 cup granulated sugar 50g, for topping
- 1 tablespoon ground cinnamon for topping
Equipment
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Small saucepan for reducing the cider
- Silicone spatula
- Wire cooling rack
- Pastry brush
Method
- Pour 2 cups of apple cider into a small saucepan and bring to a gentle boil over medium heat. Simmer, stirring occasionally, until reduced to about ½ cup of thick liquid (15–20 minutes). Remove from heat and cool to room temperature.
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly distributed.
- In a large bowl, whisk oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Whisk in sour cream, vanilla, and cooled reduced apple cider until smooth and glossy.
- Add dry ingredients to wet ingredients and fold gently with a spatula just until no streaks of flour remain. A few lumps are fine. Do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake on the center rack for 50–60 minutes, until a toothpick inserted in the center comes out clean. Tent with foil during the last 15 minutes if browning too quickly.
- Cool in the pan on a wire rack for 15 minutes. Then lift out using the parchment overhang and transfer directly to the rack to finish cooling.
- While still warm, brush melted butter over the top and sides. In a small bowl, mix ¼ cup sugar and 1 tablespoon cinnamon, then sprinkle evenly over the buttered loaf, pressing lightly. Cool for 30 minutes before slicing.
Nutrition
Notes
- Always reduce your apple cider first. Skipping this step results in a much weaker apple flavor and a wetter batter.
- Use room temperature eggs and sour cream so the batter comes together smoothly without curdling.
- Fold the batter gently and stop as soon as the flour disappears. Overmixed batter leads to a tough, gummy loaf.
- Check for doneness a few minutes early, since ovens vary and this loaf is easy to overbake.
- Apply the butter and cinnamon sugar topping while the bread is still warm so it actually sticks.
- To make muffins instead, fill lined muffin cups about ¾ full and bake at 350°F for 18–22 minutes.
- Store at room temperature in an airtight container for up to 3 days, or wrap tightly and refrigerate for up to 1 week.
- Freeze the whole loaf or individual slices wrapped in plastic and foil for up to 3 months. Reheat in a 300°F oven for 15 minutes or microwave for 15–20 seconds.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This apple cider donut bread really does capture everything wonderful about fall in one simple loaf.
It’s soft, warmly spiced, and finished with that irresistible cinnamon sugar crust.
I hope this becomes one of your go to bakes for the season, whether it’s for a lazy Sunday morning or a table full of guests.
If you give this recipe a try, I’d love to hear how it turned out.
Leave a comment below or share a photo, I always enjoy seeing your kitchen creations.
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