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Apple Cider Donut Bread

Apple cider donut bread with a cinnamon sugar crust and a tender spiced crumb—baked in a loaf pan and finished by buttering and coating the whole loaf. Reduced apple cider adds deep fall flavor while the warm toothpick test ensures the center is set.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Apple cider donut bread
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
  • 0.25 cup apple cider Reduced to 1/4 cup
  • 0.33 cup unsalted butter Melted
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.5 cup sour cream
Cinnamon sugar crust
  • 4 tbsp unsalted butter Melted
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Reduce and prep
  1. Reduce the apple cider by half, then cool completely.
  2. Preheat the oven to 350F and grease a 9x5 loaf pan.
Mix batter
  1. Whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt.
  2. Whisk the melted unsalted butter, granulated sugar, brown sugar, eggs, vanilla, reduced apple cider, and sour cream until smooth.
  3. Fold the flour mixture into the wet ingredients, then pour the batter into the prepared loaf pan.
Bake and coat
  1. Bake at 350F for 60-65 minutes, until a toothpick comes out clean, then remove the loaf from the pan while warm.
  2. Brush all sides with melted butter, then roll or sprinkle generously with cinnamon sugar.

Notes

Pro tip: reduce the apple cider until you truly get 1/4 cup, then let it cool so the batter stays thick and emulsified. Store covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices for up to 2 months. For a dairy-light option, swap sour cream for plain full-fat Greek yogurt for a similar tang and moisture.