Go Back

Apple Cider Donut Bread

Apple cider donut bread made in a loaf pan with reduced apple cider for a tender, cinnamon-spiced crumb. Finished by rolling the warm loaf in cinnamon sugar for a crackly, golden crust.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Apple Cider Donut Bread
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 lb unsalted butter, softened
  • 0.75 cup brown sugar
  • 2 eggs Use large eggs.
  • 0.5 cup apple cider, reduced by half Reduce before mixing for concentrated flavor.
  • 0.25 cup sour cream
  • 3 tbsp butter, melted, for coating
  • 0.33 cup granulated sugar Mix with cinnamon for coating.

Equipment

  • 1 sheet pan

Method
 

Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, cinnamon, and nutmeg together in a mixing bowl until evenly combined and no streaks of spices remain.
Cream the butter and sugar
  1. Beat softened unsalted butter and brown sugar until fluffy, then mix in the large eggs one at a time until the mixture looks smooth.
Add the cider and sour cream
  1. Stir in reduced apple cider and sour cream just until incorporated, scraping the bowl to keep the batter uniform.
Combine and finish the batter
  1. Fold in the dry ingredients until just combined, stopping as soon as no dry flour pockets remain.
Bake
  1. Pour batter into a greased loaf pan and bake at 350°F for 50-55 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
Coat with cinnamon sugar
  1. Brush the warm loaf with melted butter, then roll or sprinkle generously with the cinnamon sugar mixture so the coating looks glossy and crackly.

Notes

Reduce the apple cider by simmering it down before you measure so the loaf bakes with concentrated apple flavor. Store covered at room temperature up to 3 days or refrigerate up to 5 days; warm slices briefly before serving. Freeze for up to 2 months, tightly wrapped. For a dairy-light option, use plant-based butter and dairy-free sour cream in the same amounts.