Go Back

Apple Cider Donut Bread

Apple cider donut bread with a tender spiced crumb and a thick crunchy cinnamon sugar crust. The loaf starts with reduced apple cider, then bakes to a clean toothpick and finishes with a buttery sugar coating.
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: 360
Ingredients Equipment Method Notes

Ingredients
  

apple cider
  • 1.5 cup apple cider Reduce to 1/2 cup before mixing.
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 Use some in the batter and the rest for the topping mix.
nutmeg
  • 0.5 tsp nutmeg
butter, softened
  • 0.5 cup butter, softened
brown sugar, packed
  • 0.75 cup brown sugar, packed
eggs
  • 2 eggs Large eggs.
sour cream
  • 0.5 cup sour cream
vanilla extract
  • 1 tsp vanilla extract
butter, melted, for topping
  • 3 tbsp butter, melted, for topping
sugar mixed with cinnamon for topping
  • 0.33 cup sugar mixed with cinnamon for topping Combine sugar with cinnamon as stated.

Equipment

  • 1 sheet pan

Method
 

Reduce the apple cider
  1. Simmer apple cider for 15-20 minutes, until reduced to 1/2 cup, then cool.
Prep and mix the batter
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
  3. Beat butter and brown sugar until fluffy, then beat in eggs, sour cream, vanilla extract, and the reduced cider.
  4. Fold in the dry ingredients just until combined, then spread the batter into the prepared loaf pan.
Bake and finish
  1. Bake at 350F for 50-55 minutes, until a toothpick comes out clean.
  2. Cool the loaf for 10 minutes.
  3. Brush the warm loaf all over with melted butter, then press on the cinnamon sugar coating so it adheres.

Notes

For the best crunchy crust, apply the melted butter and cinnamon sugar right after the 10-minute rest while the loaf is still warm. Store wrapped at room temperature up to 3 days, or refrigerate up to 5 days; freeze up to 2 months (slice first, then thaw and re-warm briefly). For a lighter option, swap half the butter for an equal amount of neutral oil, keeping the rest unchanged.