This apple cider donut bread is tender and moist, perfectly spiced, and infused with the richness of apple cider. Coated in cinnamon-sugar, it’s all the best parts of an apple cider donut, in the form of an easy, quick bread, perfect for the fall!
Just imagine the smells that come from the kitchen when there’s a freshly baked loaf of apple cider donut bread sitting on the counter! I just love a quick bread, especially one with cozy fall flavors like apple cinnamon swirl bread and cinnamon quick bread. This apple cider donut loaf is a new favorite around here, as it is a bit of a twist on the classic apple cider donut. Like my apple donut mini muffins, but in loaf form!
I do love a homemade donut like baked cinnamon sugar donuts and cinnamon sugar pumpkin donuts, but if I can make a quick bread with similar flavors in a fraction of the time, sometimes a girl’s gotta do what a girl’s gotta do!
Not only does it have the warm spice cinnamon and the depth of flavor from the apple cider, but it’s got all the sugary deliciousness of an apple cider donut, including the cinnamon sugar topping!
Quick breads are made without yeast, so the loaves have a muffin consistency, which is great when you don’t have time to wait for anything to rise, and there’s no need to deep fry donuts either. It’s a quick and easy snack that bakes up in just over 1 hour and can be sliced up and packed in lunches, eaten for breakfast on the go, or served with a scoop of ice cream for dessert!
Apple Cider Quick Bread
Why you’ll love this recipe
- It has the flavor elements of an apple cider donuts in a simple quick bread.
- The entire loaf is ready in just over an hour.
- A versatile bread that can be used for breakfast, a snack, and dessert!
- It’s soft and moist, and the apple cider gives it amazing flavor.
- You’ll love the crunchy cinnamon sugar on top!
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Apple cider – Not apple juice, and definitely NOT hard cider. You want the intensity of good quality apple cider.
- Unsalted butter – Bring it out to soften at room temperature. You’ll need extra to melt for the topping as well.
- Light brown sugar – Pack it into the measuring cup so you’re using enough. Brown sugar adds moisture as well as a caramelized flavor, which is nice.
- Unsweetened apple sauce – Makes the crumb extra soft and tender.
- Plain Greek yogurt – The acid in yogurt reacts with the leavening agents, also helping to give it a softer crumb.
- Baking staples – All-purpose flour, baking powder, baking soda, salt, large eggs, vanilla extract
- Spices – Cinnamon and nutmeg.
- For the topping – Unsalted butter, granulated sugar, and cinnamon. Melted butter is used to adhere the cinnamon sugar topping.
How to make Apple Cider Donut Bread
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Reduce the apple cider by cooking it in a small saucepan over medium heat until it’s thickened and reduced by half. Allow it to cool for a few minutes.
- Step Two: In the meantime, beat the butter and brown sugar in a large bowl with an electric mixer or the bowl of a stand mixer. Once light and fluffy, beat in the vanilla and eggs until just combined.
- Step Three: In a small bowl, whisk together the applesauce, yogurt, and cooled apple cider. In a separate medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Step Four: Add half of the dry ingredients to the egg mixture. Beat on medium speed. Then, spoon in half of the apple cider mixture. Repeat the steps until all the ingredients are combined. Do not overmix.
- Step Five: Pour the batter into the prepared 9×5-inch loaf pan and spread it evenly with a spatula. Bake in a preheated 350°F oven for 40-50 minutes and then let it cool for 10 minutes before lifting the loaf out of the pan to brush with melted butter and sprinkle with cinnamon sugar.
- This recipe is for one 9×5 loaf. It can serve up to 16 people, depending on how thick you slice it.
- Skip reducing the cider if you prefer a less intense flavor.
- Swap the plain Greek yogurt for Vanilla Greek yogurt.
- Try using apple pie spice or pumpkin spice instead of cinnamon and nutmeg.
- For extra texture, mix diced apples, walnuts, or pecans into the batter.
- Do not overmix! To keep the crumb soft and tender, mix the batter until just combined.
- Use any extra cinnamon and sugar for this chocolate-stuffed cinnamon and sugar pull-apart bread!
Storage & Reheating
- Store leftovers covered at room temperature for up to 3 days.
- You can freeze the loaf for up to 3 months. If freezing, wait to coat in cinnamon and sugar until after thawing for the best flavor and texture.
How to store leftovers
No need to keep this apple cider donut loaf in the fridge. Once it’s baked and cooled, it’s good to stay at room temperature for up to 3 days, covered in an airtight container.
If you know you’re not going to eat it right away, keep it whole and slice as you go. Individual slices dry out quicker.
Freezing Instructions
If planning to freeze it, I suggest not adding the cinnamon sugar coating until just before serving, once it has been warmed up again.
To freeze the loaf, wait for it to cool completely and then wrap it in plastic wrap. Keep it in a freezer bag to keep frozen for up to 3 months. Thaw on the counter.
Need more quick bread recipes? Try these:
Oatmeal Chocolate Chip Quick Bread
Chocolate Marble Zucchini Bread
Click here to view my entire collection of bread and muffin recipes.
Apple Cider Donut Bread Recipe
Video
Ingredients
For the Apple Cider Donut Loaf
- ½ cup apple cider
- ½ cup unsalted butter at room temperature
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- ¼ cup unsweetened applesauce
- 3 Tablespoons plain Greek yogurt
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
For the Topping
- ¼ cup granulated sugar
- ½ Tablespoon ground cinnamon
- 2 Tablespoons unsalted butter melted
Instructions
For the Apple Cider Donut Loaf
- Preheat the oven to 350°F and line a 9" x 5" loaf pan with parchment paper letting the paper hang over the edges of the pan.
- Heat apple cider in a small saucepan over medium heat. Cook, stirring occasionally, until reduced by half to ¼ cup of liquid. Set aside to cool for a few minutes.½ cup apple cider
- While the cider is reducing, add the butter and brown sugar to a large mixing bowl, or bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes.½ cup unsalted butter, 1 cup light brown sugar
- Scrape down the sides of the bowl and add the vanilla and eggs. Beat until just combined.1 teaspoon vanilla extract, 2 large eggs
- In a small mixing bowl, combine the applesauce, yogurt, and cooled apple cider. Whisk to combine.¼ cup unsweetened applesauce, 3 Tablespoons plain Greek yogurt
- In another medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.2 cups all purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg
- Add half of the dry ingredients to the egg mixture and beat on medium. Spoon in half of the apple cider mixture and repeat the steps until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake at 350°F for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool on a rack for 10 minutes, then lift the loaf from the pan and place it on a cutting board or plate.
For the Topping
- Mix sugar and cinnamon in a small bowl. Set aside.1/4 cup granulated sugar, ½ Tablespoon ground cinnamon
- Use a pastry brush to coat the top, bottom, and sides of the loaf with melted butter and sprinkle the cinnamon sugar over the loaf, pressing up against the cake with your hand until well covered.2 Tablespoons unsalted butter
- Slice and enjoy!
Notes
- Recipe makes one 9×5 loaf. Depending on how you cut your slices, it will serve anywhere from 8-16.
- Reducing the apple cider intensifies the flavor, but you can skip the step, if you prefer. Either way, you should have 1/4 cup of cider.
- Vanilla Greek yogurt can be used in place of plain.
- Apple pie spice or pumpkin pie spice can be used in place of the cinnamon + nutmeg.
- For coating the bread in the cinnamon/sugar mixture, I like to sprinkle it on a large piece of parchment paper and use the paper to press the mixture into the buttered bread.
- For variation and texture, add diced apples, walnuts, and/or pecans to the batter.
- Store leftovers covered at room temperature for up to 3 days.
- You can freeze the loaf for up to 3 months. If freezing, wait to coat in cinnamon and sugar until after thawing for the best flavor and texture.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
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I made this with some tweaks to make it vegan and gluten free and it was wonderful! I used country crock avocado butter spread, one flax egg and one chia egg and a homemade all purpose gluten free flour blend.
Ooh, thanks so much for reporting back! That’s super helpful. I’m so glad you liked it 🙂
Could you swap apple butter for the apple sauce?
I haven’t tested that. Apple butter is quite different.
That sounds delicious too!
This is fabulous recipe!! So good!
Thanks, Michelle!
Easy to do and tasty. My only suggestion/ addition would be to grateful or finely chop a honeycrisp apple or 2 ( depending upon their size) to add more flavor. If batter is a little too thick, just increase the apple cider liquid slightly. It is good with a pat of butter on top too and microwaved for a few seconds…both suggestions may make it a little less dry and a bit more flavorful.
I do dice apples in my apple donut mini muffins which are very similar, great idea 🙂
Can Almond flour be used instead?
This looks really yummy, btw.
I have not tested with almond flour. It will generally work, but needs more binding agents to make up for the lack of gluten. It would take some tweaking.
I am going to try half almond and half all purpose later today. I will also be playing with sugar as I am diabetic. I will post when I have an outcome.
Jean, I made some amendments. I used half all purpose flour and half almond flour. I prefer blends. I thought about using some other flour (I have a collection!) but decided to stay as true to the recipe as possible. Even with sugar amendments (coconut sugar and Truvia brown sugar substitute), this was really good! The crumb is very nice especially after sitting overnight. I will totally make this again!
I printed this recipe as soon as I saw it posted and made it today! Actually after I put the first one in the oven I mixed up a 2nd because I had a feeling it would be a hit in our house. I made a good choice, this is fantastic!
Thank you, Lindsey!
Fantastic! Moist and delicious!
Thanks, Katherine! I’m so glad you liked it.
Can apple juice be used instead of apple cider?
The flavor won’t be the same, but you can.
Can this be made plant based? Egg replacer? Plant yogurt?
Yes, someone above in the comments made it vegan/gf. She said she used country crock avocado butter spread, one flax egg, and one chia egg.
Very good bread! Raised and baked beautifully. There are only two things I would do the next time I bake a loaf. First I would be decrease the time by a few minutes. I tested at 40 minutes but the toothpick had a little bit of wetness. I baked it for an additional 4 minutes. I probably should have pulled it out since the outside crust was just a tad too dry for my liking. Second would be that I would dip the bread in the melted butter and then in the cinnamon and sugar. This would hopefully allow the cinnamon sugar mixture to adhere better, easier and more completely on the bread. Thanks for great recipes!
Great tips! So you mean dip instead of use the pastry brush for the melted butter?
Absolutely delicious and easy to make!
Thanks, Clare!
A question: the recipe begins by adding the sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Then it goes on to say to mix these ingredients with a hand mixer. Which is it? I realize some don’t have both but why mention the stand mixer if a hand mixer will get the job done?
Stand mixer with paddle attachment OR mixing bowl with a hand mixer. Either or, depending on whichever you have and/or prefer 🙂
This is a wonderful fall recipe and tastes just like a cider donut. Will definitely be making this again.
Thanks, Christine!
Made some changes because I needed this bread to be a bit more diabetic friendly. Look further down in the comments for that info if you are also diabetic. The outcome really was superb.
That you so much for reporting back, that’s super helpful for others (& me!) 🙂
Love this bread. Add vanilla ice cream and caramel sauce for a great dessert
Ooh definitely an upgrade! Thank you for reporting back 🙂
Moist and flavorful.
Thanks, Ali!
I just tried this. Our neighbor passed and I wanted to take something to his wife to have for drop ins. I made a double batch and made one for her in my only loaf pan and made a 9×9 pan for my husband and I. I wasn’t exactly sure how long to bake the square pan but it was 45 min. I did add in a finely diced apple (one whole apple for a double batch. September wonder apple) and about a half cup of coarsely chopped pecans. Came out fabulous and truly delicious. I feel very good about taking the loaf pan to my neighbor. My husband loves the sugar crunch on the top.
How sweet of you, hopefully it does them well ❤️
I made this twice. First time with apple juice as I didn’t have cider. Not a fan. This time I used cider and added raisins, nuts and a lot of extra cinnamon and nutmeg. Still not a fan. Not much flavor. I’ll stick to my original recipe
To be fair, you didn’t make my recipe at all.
I baked this using apple butter, added minced apple and pecans. Otherwise the same. Recipe was delicious. Apple butter has a slight molasses taste making it even better.
Thanks for reporting back!
Can I replace the yogurt with anything? I’m in a pinch!
Sour cream or even more applesauce should work 🙂