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Apple Cider Donut Bread

Apple Cider Donut Bread is a spiced loaf baked at 350°F with tender apple-cider crumb and a crunchy cinnamon-sugar crust. The loaf is reduced cider for deep flavor, then brushed with melted butter and coated for that donut-like bite.
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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: 346
Ingredients Equipment Method Notes

Ingredients
  

Apple cider reduction
  • 1.5 cup apple cider Simmer until reduced to 1/2 cup, then cool.
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, softened
  • 0.75 cup brown sugar, packed
  • 2 eggs 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 topping.
  • 1 tsp ground cinnamon For topping; mixed with the sugar.

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. Visually check for a syrupy, concentrated consistency before cooling.
Prepare the pan and oven
  1. Preheat the oven to 350°F and grease and line a 9x5-inch loaf pan.
  2. Set the pan aside so it’s ready when the batter is mixed.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl until evenly combined.
Mix the wet ingredients
  1. Beat softened butter and packed brown sugar until fluffy.
  2. Beat in eggs, then mix in sour cream, reduced cider, and vanilla extract until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until combined.
  2. Spread the batter into the prepared loaf pan.
  3. Bake for 50-55 minutes until a toothpick comes out clean, then cool the loaf for 10 minutes.
Add the cinnamon-sugar crust
  1. Brush the warm loaf all over with melted butter.
  2. Press the loaf into the cinnamon sugar topping (sugar mixed with cinnamon) for a thick, crunchy coating.

Notes

Pro tip: reduce the cider fully and let it cool before mixing so the batter stays thick and bakes with a tender, spiced crumb. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a simple dietary swap, use sour cream alternatives that behave similarly (plain full-fat yogurt) while keeping the same amount for best texture.