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Apple Cider Donut Bread

Apple cider donut bread with a tender spiced crumb and a thick cinnamon-sugar crust. Simmer-reduce apple cider, then bake in a loaf pan until golden and sliceable.
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Prep Time 20 minutes
Cook Time 55 minutes
resting/cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple cider reduction
  • 1.5 cup apple cider Simmer to reduce before mixing the batter.
Dry ingredients
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp nutmeg
Wet ingredients
  • 0.5 cup butter Soften before beating with brown sugar.
  • 0.75 cup brown sugar Pack the sugar into the measuring cup.
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Topping
  • 3 tbsp butter Melted for brushing on the warm loaf.
  • 0.33 cup sugar Mixed with cinnamon for the topping.
  • 1 tsp ground cinnamon Mixed with sugar for the topping.

Equipment

  • 1 sheet pan
  • 1 9x5-inch loaf pan

Method
 

Reduce the apple cider
  1. Simmer apple cider for 15-20 minutes, until reduced to 1/2 cup, then cool.
  2. Preheat the oven to 350F and grease and line a 9x5-inch loaf pan.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
  2. Beat softened butter and packed brown sugar until fluffy, then beat in eggs, sour cream, vanilla extract, and the reduced cider.
  3. Fold in the dry ingredients just until combined, then spread the batter into the prepared loaf pan.
Bake and finish with cinnamon sugar
  1. Bake for 50-55 minutes at 350F, until a toothpick comes out clean.
  2. Cool the loaf for 10 minutes.
  3. Brush the warm loaf all over with melted butter and press it into the cinnamon sugar topping.

Notes

For the best “donut-style” crust, press the cinnamon sugar onto the loaf while it’s still warm and slightly tacky. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months for best texture. For a lighter option, swap sour cream for plain low-fat Greek yogurt.