Apple Cider Donut Bread Recipe
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.
- 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
Find it online: https://dinewithdylan.com/apple-cider-donut-bread-recipe/
