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Apple Cider Donut Bread

Apple Cider Donut Bread delivers a tender, spiced crumb with a thick cinnamon-sugar crust. The apple cider is reduced first for deep flavor, then the loaf is baked until a toothpick comes out clean and finished with a buttered cinnamon coating.
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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
Ingredients Equipment Method Notes

Ingredients
  

Apple cider reduction
  • 1.5 cup apple cider
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
  • 0.5 cup butter, softened
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Cinnamon sugar topping
  • 3 tbsp butter, melted
  • 0.33 cup sugar
  • 1 tsp ground cinnamon

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Reduce the apple cider
  1. Simmer the apple cider for 15-20 minutes until reduced to 1/2 cup, then cool.
  2. (Cooking step cue) You should see the cider thicken slightly and reduce in volume to about half before cooling.
Prepare the pan and oven
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. (Visual cue) The loaf pan should be ready so the batter can go in right after mixing.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
Mix the wet ingredients
  1. Beat the butter and brown sugar until fluffy, then beat in the eggs, sour cream, vanilla extract, and the reduced cider.
  2. (Visual cue) The mixture should look smooth and slightly lighter in color after mixing.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients just until combined, then spread the batter into the loaf pan.
  2. Bake for 50-55 minutes at 350F until a toothpick comes out clean.
  3. Cool the loaf for 10 minutes after baking.
Finish with cinnamon sugar crust
  1. Brush the warm loaf all over with the melted butter.
  2. Press the cinnamon sugar topping onto the buttered loaf so it forms a thick crunchy crust.

Notes

Pro tip: Reduce the apple cider until it measures exactly 1/2 cup—too little will make the crumb less tender, and too much can affect bake time. Store wrapped at room temperature for up to 2 days or refrigerate up to 5 days; rewarm briefly to help the crust feel crisp again. Freezing is yes: freeze slices in a sealed bag for up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use an equal amount of reduced-fat sour cream and butter alternative, keeping the same baking temperatures and times.