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Apple Cider Donut Bread

A tender spiced loaf made with reduced apple cider and finished with a cinnamon-sugar coating for classic cider donut flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 251 kcal

Equipment

  • 1 9x5-inch loaf pan lined with parchment
  • 1 small saucepan for reducing cider
  • 2 mixing bowls
  • 1 Whisk
  • 1 rubber spatula for mixing batter
  • 1 wire rack for cooling
  • 1 pastry brush for butter coating

Ingredients
  

For the cider reduction

  • 2 cups apple cider

For the bread batter

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup light brown sugar packed
  • 2 large eggs
  • 1/2 cup reduced apple cider from above
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the coating

  • 2 tablespoons unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  • Add the apple cider to a small saucepan and simmer over medium heat until reduced to 1/2 cup, about 10 to 15 minutes. Let cool slightly.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the eggs, reduced apple cider, milk, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir just until combined.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 45 to 50 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 10 minutes, then lift out and place on a wire rack while still slightly warm.
  • Mix the granulated sugar and cinnamon in a small bowl. Brush the warm loaf all over with melted butter and coat with the cinnamon sugar.
  • Let the coating set briefly, then slice and serve warm or at room temperature.

Notes

Do not skip reducing the cider for the best apple flavor. Mix the batter gently to keep the loaf tender. For the strongest donut effect, coat the loaf while it is still warm.