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Apple Cider Donut Bread

Apple cider donut bread with a tender, spiced crumb and a thick cinnamon-sugar crust. Simmered apple cider reduces for concentrated flavor, then the loaf bakes until a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Apple cider donut bread
  • 1.5 cup apple cider Simmer and reduce to 1/2 cup.
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon For the batter (also supports crust).
  • 0.5 tsp nutmeg
  • 0.5 cup butter, softened Unsalted or sweet cream.
  • 0.75 cup brown sugar, packed
  • 2 eggs Large.
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted For topping.
  • 0.33 cup sugar Mixed with 1 tsp cinnamon for topping.
  • 1 tsp cinnamon Mixed with sugar for topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Reduce cider and prepare pan
  1. Simmer apple cider for 15-20 minutes until reduced to 1/2 cup, then cool. The liquid should look darker and slightly syrupy as it reduces.
  2. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan. The pan should be ready before you start mixing so the batter bakes immediately.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg in a bowl. Whisk until the spices are evenly distributed with no visible clumps.
Mix wet ingredients
  1. Beat softened butter and packed brown sugar until fluffy, about 2-3 minutes, then beat in eggs, sour cream, and vanilla extract. The mixture should lighten in color and look smooth.
  2. Fold the dry ingredients into the wet ingredients just until combined, then spread the batter into the loaf pan. Stop mixing when the last streaks of flour disappear.
Bake and finish
  1. Bake at 350F for 50-55 minutes until a toothpick comes out clean. The top should be set and lightly browned.
  2. Cool the loaf for 10 minutes. It should be firm enough to handle while still warm.
  3. Brush the warm loaf all over with melted butter, then press on the cinnamon sugar topping. The crust should look thick and dry with visible cinnamon-sugar granules.

Notes

Pro tip: let the reduced cider cool before mixing so the eggs don’t scramble. Store covered at room temperature for 2-3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lighter option, swap sour cream for plain low-fat Greek yogurt for a similar tang and texture.