Apple Cider Donut Bread
All the warm, cinnamon sugar coated flavor of a classic fall donut baked into one easy loaf. No frying, no donut pan, and no standing over hot oil. Just a cozy quick bread that tastes like autumn in every bite.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Small saucepan for reducing the cider
- Silicone spatula
- Wire cooling rack
- Pastry brush
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
Instructions
- 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 9x5 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.
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.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 3.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 60mgFiber: 1gSugar: 27gVitamin A: 4IUVitamin C: 2mgCalcium: 4mgIron: 6mg
Tried this recipe?Let us know how it was!