Apple Cider Donut Bread Recipe

Stacked slices of cinnamon-sugar coated apple cider donut bread.

4.96 from 21 votes

Apple cider donut bread is soft, moist, and full of cozy fall flavors. Cinnamon-sugar coating makes this quick bread taste just like a cider donut!

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Author Melissa Williams

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!

Video

Notes

Recipe makes one 9x5 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