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Apple Cider Donut Bread

Apple cider donut bread with a tender, spiced apple cider crumb and a thick cinnamon sugar crust. You simmer the cider down, then bake in a loaf pan 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
  

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
  • 1.5 cup apple cider
  • 0.5 cup butter, softened
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted, for topping
Topping
  • 0.33 cup sugar mixed with 1 teaspoon cinnamon for topping

Equipment

  • 1 sheet 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 350°F, then grease and line a 9x5-inch loaf pan.
Make the batter
  1. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg together.
  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 pan.
Bake and finish
  1. Bake for 50-55 minutes until a toothpick comes out clean, then cool for 10 minutes.
  2. Brush the warm loaf all over with melted butter and press on the cinnamon sugar topping.

Notes

Reduce the cider until it hits 1/2 cup for a concentrated flavor and moist crumb; if it reduces too far, add a splash of water to return to measure. Store covered at room temperature for up to 2 days or refrigerate up to 5 days. Freeze slices up to 2 months. For a gluten-free swap, use a 1:1 gluten-free baking flour blend (check it includes xanthan gum).