Go Back

Apple Cider Donut Bread

Apple cider donut bread with a thick cinnamon sugar crust and tender spiced apple cider crumb. You simmer the cider down, mix a quick loaf batter, bake until set, then brush with melted butter and press on 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
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple cider
  • 1.5 cup apple cider Simmer until reduced to 1/2 cup.
All-purpose flour
  • 2.5 cup all-purpose flour
Baking powder
  • 2 tsp baking powder
Baking soda
  • 0.5 tsp baking soda
Salt
  • 0.5 tsp salt
Ground cinnamon
  • 1.5 tsp ground cinnamon Part of the batter.
  • 1 tsp ground cinnamon Mixed with sugar for the topping.
Nutmeg
  • 0.5 tsp nutmeg
Butter
  • 0.5 cup butter, softened For the loaf batter.
  • 3 tbsp butter, melted, for topping
Brown sugar
  • 0.75 cup brown sugar, packed
Eggs
  • 2 eggs, large
Sour cream
  • 0.5 cup sour cream
Vanilla extract
  • 1 tsp vanilla extract
Sugar for topping
  • 0.33 cup sugar Mixed with cinnamon for topping.

Equipment

  • 1 sheet pan

Method
 

Reduce the cider
  1. Simmer apple cider for 15-20 minutes until reduced to 1/2 cup, then cool. The cider should look thicker and more fragrant as it reduces.
Prep and make the batter
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan. Make sure the pan is fully coated so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined. The mixture should be uniform in color with no visible clumps.
  3. Beat butter and brown sugar until fluffy, about 2 minutes. Mix in eggs, sour cream, and vanilla until smooth and glossy.
  4. Add the reduced apple cider to the wet mixture and beat just until incorporated. The batter should look evenly spiced.
  5. Fold in the dry ingredients just until combined, then spread the batter into the pan. Stop mixing once no dry streaks remain.
Bake and finish
  1. Bake at 350F for 50-55 minutes until a toothpick comes out clean. The top should be lightly browned and spring back when pressed.
  2. Cool the loaf for 10 minutes in the pan. It should firm up slightly so it can be brushed without falling apart.
  3. Brush the warm loaf all over with melted butter. Cover it while it’s still warm so the crust adheres.
  4. Press the cinnamon sugar (sugar mixed with ground cinnamon) onto the brushed loaf all over. The surface should develop a thick, crunchy coating.

Notes

Pro tip: reduce the apple cider until you reach exactly 1/2 cup—too much liquid can make the crumb dense. Store leftovers wrapped at room temperature for 2 days or refrigerated for up to 5 days; freeze slices for up to 2 months. For a lighter option, you can use plain low-fat Greek yogurt in place of sour cream for similar tang and moisture.