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Apple Cider Donut Bread

Apple cider donut bread with a tender spiced crumb and a thick cinnamon-sugar crust. Reduced apple cider simmered and cooled gives the loaf real flavor, then it 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: 380
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
nutmeg
  • 0.5 tsp nutmeg
butter
  • 0.5 cup butter softened
  • 3 tbsp butter melted, for topping
brown sugar
  • 0.75 cup brown sugar packed
eggs
  • 2 eggs large
sour cream
  • 0.5 cup sour cream
vanilla extract
  • 1 tsp vanilla extract
sugar
  • 0.33 cup sugar mixed with 1 tsp cinnamon for topping

Equipment

  • 1 sheet pan

Method
 

Reduce and cool the cider
  1. Simmer apple cider for 15-20 minutes until reduced to 1/2 cup, then cool completely.
Prepare the pan and dry mix
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
Make the batter
  1. Beat softened butter and packed brown sugar until fluffy.
  2. Beat in eggs, sour cream, vanilla extract, and the reduced apple cider until smooth and glossy.
  3. Fold the dry ingredients into the wet just until combined, then spread the thick batter into the loaf pan.
Bake and finish with cinnamon sugar crust
  1. Bake for 50-55 minutes, until a toothpick comes out clean and the top looks set and lightly golden.
  2. Cool the loaf for 10 minutes, then brush all over with melted butter while warm.
  3. Press the cinnamon sugar topping (sugar mixed with ground cinnamon) onto the buttered loaf for a thick, crunchy coat.

Notes

For the best donut-bread texture, reduce the cider fully to 1/2 cup so the crumb stays tender without turning wet. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; rewarm slices briefly. Freezing is yes—freeze wrapped slices up to 2 months and thaw overnight in the fridge. For a simple swap, use a 1:1 gluten-free all-purpose flour blend (check baking powder/baking soda compatibility) to adapt the loaf for gluten-free diets.