Go Back

Apple Cider Donut Bread

Apple cider donut bread bakes up moist and tender with reduced apple cider in the batter and a buttery cinnamon-sugar topping. This easy loaf gets its donut-inspired finish while still warm.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 12 minutes
Cooling 30 minutes
Total Time 2 hours 2 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 cup apple cider
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp apple pie spice
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
For the topping
  • 2 tbsp butter unsalted
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon ground

Equipment

  • 1 9x5-inch loaf pan

Method
 

Reduce and mix the bread
  1. Bring the apple cider to a simmer in a small saucepan over medium heat, and cook until reduced to 1/2 cup, 8–12 minutes.
  2. Pour the reduced cider into a heatproof measuring cup and cool to room temperature.
  3. Heat the oven to 350°F and grease a 9x5-inch loaf pan.
  4. Whisk the flour, baking powder, baking soda, apple pie spice, and salt in a medium bowl.
  5. Whisk the vegetable oil and packed light brown sugar in a large bowl until combined.
  6. Whisk in the eggs, sour cream, vanilla extract, and cooled cider.
  7. Fold the dry ingredients into the wet ingredients just until no dry flour remains.
Bake and top the bread
  1. Scrape the batter into the prepared pan and bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Cool the loaf in the pan for 10 minutes.
  3. Turn it out onto a wire rack and cool until warm, about 20 minutes.
  4. Melt the unsalted butter.
  5. Mix the granulated sugar and ground cinnamon in a small bowl.
  6. Brush the loaf’s top with melted butter and sprinkle the cinnamon sugar over it, pressing gently to help it adhere.

Notes

For the best texture, cool the reduced cider to room temperature before mixing it into the batter. Store covered in the refrigerator for up to 4 days; freeze yes. For a dairy-free swap, use dairy-free sour cream and butter.