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Spiced Apple Cider Donut Loaf

Spiced apple cider donut loaf with a deep golden, cinnamon-sugar crust and a tender spiced crumb. The loaf bakes until a toothpick tests clean, then gets brushed with melted butter and coated while warm.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
baking powder
  • 2 tsp baking powder
baking soda
  • 0.5 tsp baking soda
cinnamon
  • 2 tsp cinnamon
  • 2 tsp cinnamon for coating
nutmeg
  • 0.5 tsp nutmeg
allspice
  • 0.25 tsp allspice
cardamom
  • 0.25 tsp cardamom
salt
  • 0.25 tsp salt
apple cider
  • 0.5 cup apple cider reduce to 1/4 cup
vegetable oil
  • 0.5 cup vegetable oil
granulated sugar
  • 0.75 cup granulated sugar
  • 0.3333333333 cup granulated sugar for coating
brown sugar, packed
  • 0.25 cup brown sugar, packed
eggs
  • 2 eggs
vanilla extract
  • 1 tsp vanilla extract
sour cream
  • 0.5 cup sour cream
melted butter
  • 4 tbsp melted butter for coating

Equipment

  • 1 sheet pan

Method
 

Reduce the apple cider
  1. Reduce the apple cider by half over medium heat, stirring occasionally, then cool completely before using.
Prep and heat the oven
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
Mix dry ingredients
  1. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt until evenly combined.
Mix wet ingredients
  1. Whisk the vegetable oil, both sugars, eggs, vanilla extract, reduced apple cider, and sour cream until smooth.
Combine batter
  1. Fold the dry mixture into the wet mixture until just combined, leaving no visible dry streaks.
Bake
  1. Bake for 60-65 minutes at 350F, until a toothpick comes out clean (visual cue: deep golden edges and domed top).
Coat while warm
  1. Remove the loaf from the pan while warm, then brush all sides generously with melted butter.
  2. Roll the warm loaf or sprinkle it immediately in cinnamon sugar to coat completely, so the coating adheres.

Notes

Pro tip: reduce the apple cider fully and let it cool—warm cider can make the batter split. Store the loaf in an airtight container in the fridge for up to 5 days; freeze slices up to 2 months. For a lighter option, use low-fat sour cream in the same amount without changing bake time.