Introduction

This Apple Cider Donut Bread is a cozy and aromatic treat perfect for autumn mornings or anytime you crave the flavors of fall. It combines the sweet tang of reduced apple cider with warm spices, finished with a cinnamon-sugar coating that mimics classic apple cider donuts.

Apple Cider Donut Bread Recipe - Recipe Image

Ingredients

2 cups apple cider
½ cup butter (room temperature)
1 cup brown sugar
1 large egg
1 teaspoon vanilla
2 cups flour
1 tablespoon apple pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup melted butter
½ cup sugar
1 tablespoon cinnamon

Instructions

Step 1: Pour the apple cider into a saucepan and bring to a boil over medium heat. Reduce the heat to simmer and cook until the cider is reduced by half, about 20 to 30 minutes. Remove from heat and let cool while you preheat the oven.
Step 2: Preheat your oven to 350°F (175°C) and butter or grease a 9×5 inch loaf pan.
Step 3: In a mixing bowl, beat the room temperature butter and brown sugar together with an electric mixer until the mixture is light and fluffy.
Step 4: Add the egg and vanilla to the bowl and beat until fully combined.
Step 5: In a separate bowl, whisk together the flour, apple pie spice, baking powder, baking soda, and salt. Add the dry ingredients and the cooled reduced apple cider to the wet mixture and gently stir by hand until just combined.
Step 6: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the bread cool in the pan for 15 minutes before removing it.
Step 8: Transfer the bread to a cooling rack set over a sheet pan to catch any falling sugar.
Step 9: Brush the top and sides of the warm bread with the melted butter.
Step 10: Mix the sugar and cinnamon together in a small bowl.
Step 11: Sprinkle the cinnamon-sugar mixture generously over the buttered bread, coating all visible surfaces and letting any excess fall onto the pan below.

Tips & Variations

For extra moisture, fold in ½ cup of chopped apples or walnuts before baking.
You can substitute apple pie spice with a mix of cinnamon, nutmeg, and cloves if you don’t have it on hand.
Be sure not to overmix the batter to keep the bread tender and light.
Use fresh, high-quality apple cider for the best flavor impact.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and freeze for up to 1 month. Reheat slices in a toaster oven or microwave for a few seconds to refresh the cinnamon sugar coating and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled apple juice instead of apple cider?

Apple cider has a more robust, fresh apple flavor compared to apple juice, which is usually filtered and sweeter. While you can use apple juice in a pinch, the flavor may be less pronounced.

What if I don’t have apple pie spice?

You can easily replace apple pie spice with a combination of 2 teaspoons cinnamon, ½ teaspoon nutmeg, and a pinch of ground cloves or allspice for a similar warm spice blend.

Apple Cider Donut Bread Recipe

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★★★★★

4.5 from 136 reviews

This Apple Cider Donut Bread is a delightful fall-inspired treat that combines the warm flavors of spiced apple cider reduction with a soft, moist quick bread texture. Topped with a classic cinnamon sugar coating and a buttery glaze, it tastes like fresh apple cider donuts in loaf form, perfect for breakfast or an afternoon snack.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf (about 10 servings) 1x
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

For the Apple Cider Reduction

2 cups apple cider

For the Bread Batter

½ cup butter, room temperature
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon apple pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For the Cinnamon Sugar Coating

¼ cup melted butter
½ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Reduce Apple Cider: Pour the apple cider into a saucepan and heat over medium. Bring it to a boil, then reduce the heat to a simmer. Allow it to cook until it has reduced by half, which should take about 20-30 minutes. Remove from heat and let it cool while preparing the oven.
Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease or butter a 9×5-inch loaf pan to prevent sticking.
Cream Butter and Sugar: In a mixing bowl, add the softened butter and brown sugar. Using an electric mixer, beat until the mixture becomes light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined and smooth.
Combine Dry Ingredients and Add Cider: Sift together the flour, apple pie spice, baking powder, baking soda, and salt. Add the dry ingredients into the wet mixture, followed by the cooled reduced apple cider. Stir gently by hand until just combined to avoid overmixing.
Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 15 minutes to set the structure.
Transfer to Rack: Carefully remove the bread from the pan and place it on a cooling rack set over a sheet pan to catch any falling cinnamon sugar.
Brush with Melted Butter: Using a pastry brush, coat the top and sides of the warm bread with the melted butter to prepare for the cinnamon sugar topping.
Apply Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle this generously over the buttered bread, allowing the extra to fall onto the sheet pan below for easy cleanup.

Notes

Make sure the reduced apple cider is completely cooled before adding it to the batter to prevent cooking the egg prematurely.
Apple pie spice can be substituted with a mix of cinnamon, nutmeg, and allspice if unavailable.
For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: apple cider bread, apple cider donut bread, spiced quick bread, fall bread recipe, cinnamon sugar bread, holiday baking