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Apple Cider Donut Bread

Apple cider donut bread with a thick cinnamon sugar crust and a tender, spiced apple cider crumb. This loaf uses reduced cider for deep flavor, then 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: 360
Ingredients Equipment Method Notes

Ingredients
  

apple cider
  • 1.5 cup apple cider
all-purpose flour
  • 2.5 cup all-purpose flour
baking powder
  • 2 tsp baking powder
baking soda
  • 0.5 tsp baking soda
salt
  • 0.5 tsp salt
ground cinnamon
  • 1.5 tsp ground cinnamon
  • 1 tsp ground cinnamon for topping
nutmeg
  • 0.5 tsp nutmeg
butter, softened
  • 0.5 cup butter softened
brown sugar, packed
  • 0.75 cup brown sugar packed
large eggs
  • 2 large eggs
sour cream
  • 0.5 cup sour cream
vanilla extract
  • 1 tsp vanilla extract
melted butter, for topping
  • 3 tbsp butter melted, for topping
sugar mixed with cinnamon for topping
  • 0.3333333333 cup sugar mixed with cinnamon for topping

Equipment

  • 1 sheet pan

Method
 

Reduce the cider
  1. Simmer the apple cider for 15-20 minutes until reduced to 1/2 cup, then cool.
Prep and mix the batter
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  3. Beat the butter and brown sugar until fluffy, then beat in the eggs, sour cream, vanilla extract, and the reduced cider.
  4. Fold the dry ingredients into the wet ingredients just until combined, then spread the batter into the pan.
Bake and coat
  1. Bake at 350F 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, then press it into the cinnamon sugar mixture to coat.

Notes

Pro tip: reduce the cider until it truly reaches 1/2 cup so the loaf has concentrated flavor without turning dense. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a dairy-light option, use plain Greek yogurt in place of sour cream and a plant-based butter with similar fat content.