Go Back

Apple Cider Donut Bread

Apple cider donut bread with a thick cinnamon sugar crust and tender spiced apple cider crumb. The loaf starts with reduced cider for concentrated flavor, then bakes until a toothpick comes out clean and is finished with melted butter and cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple cider reduction
  • 1.5 cup apple cider Simmer and reduce to 1/2 cup.
Dry ingredients
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 0.5 cup butter, softened
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Topping
  • 3 tbsp butter, melted For topping.
  • 0.33 cup sugar Mixed with cinnamon for topping.
  • 1 tsp ground cinnamon Mixed with sugar for topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Reduce the cider
  1. Simmer the apple cider for 15-20 minutes until reduced to 1/2 cup, then cool.
  2. Cool the reduced apple cider until it is no longer hot, about 10 minutes, so it won’t curdle the batter.
Prep the oven and pan
  1. Preheat the oven to 350°F.
  2. Grease and line a 9x5-inch loaf pan.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
Mix the wet ingredients
  1. Beat the softened butter and packed brown sugar until fluffy.
  2. Beat in the eggs, sour cream, vanilla extract, and the reduced cider until smooth.
Assemble the batter and bake
  1. Fold in the dry ingredients just until combined, then spread the batter into the prepared pan.
  2. Bake at 350°F for 50-55 minutes, until a toothpick comes out clean (visual cue: top looks set and springs back lightly).
  3. Cool the loaf for 10 minutes in the pan.
Finish with cinnamon sugar crust
  1. Brush the warm loaf all over with the melted butter.
  2. Press the cinnamon sugar topping onto the loaf so it forms a thick crunchy coating.

Notes

Pro tip: ensure the reduced cider has cooled before mixing into the batter for a smooth, tender crumb. Store in an airtight container at room temperature up to 2 days or refrigerate up to 5 days; rewarm slices briefly if desired. Freezing is yes: wrap tightly and freeze up to 2 months. For a dairy-light swap, use plant-based butter and a plain dairy-free sour cream in the same amounts.