Go Back

Apple Cider Donut Bread

Apple cider donut bread with a tender, spiced crumb and a thick cinnamon-sugar crust. Simmered cider reduces to intensify flavor, then the warm loaf is brushed with butter and coated for a donut-bread finish.
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple cider reduction
  • 1.5 cup apple cider Simmer until reduced 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 Measure as 1/2 cup, softened.
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted, for topping
Cinnamon sugar topping
  • 0.33 cup sugar
  • 1 tsp cinnamon Mix into the sugar for topping.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Reduce the cider
  1. Simmer apple cider for 15-20 minutes until reduced to 1/2 cup, then cool.
Prep the pan and heat oven
  1. Preheat the oven to 350F and grease and line a 9x5-inch loaf pan.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
Cream the wet ingredients
  1. Beat softened butter and brown sugar until fluffy, then beat in eggs, sour cream, vanilla, and the reduced cider.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until combined, then spread the batter into the prepared pan.
Bake
  1. Bake for 50-55 minutes, until a toothpick comes out clean, then cool the loaf for 10 minutes.
Finish with butter and cinnamon sugar
  1. Brush the warm loaf all over with melted butter and press on the cinnamon sugar to form a thick, crunchy crust.

Notes

Pro tip: For a strong donut-style crust, let the loaf cool only 10 minutes before buttering and coating; the topping clings best while the crumb is still warm. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter option, use low-fat sour cream (texture stays tender) while keeping the baking powder and cider reduction the same.