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Apple Cider Donut Bread

Apple cider donut bread with a tender spiced crumb and a thick cinnamon-sugar crust, baked in a loaf pan. Reduce apple cider to concentrate flavor, then bake 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: 340
Ingredients Equipment Method Notes

Ingredients
  

Apple cider reduction
  • 1.5 cup apple cider Reduce to 1/2 cup.
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 lb butter, softened Softened.
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Topping
  • 3 tbsp butter, melted For topping.
  • 0.33 cup sugar mixed with cinnamon For topping.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Reduce the apple cider
  1. Simmer apple cider for 15-20 minutes until reduced to 1/2 cup, then cool.
  2. After cooling, set the reduced cider aside so it’s ready for mixing.
Prep the pan and oven
  1. Preheat the oven to 350F and grease and line a 9x5-inch loaf pan.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
Mix wet ingredients
  1. Beat softened butter and packed brown sugar until fluffy.
  2. Beat in eggs, then beat in sour cream, vanilla extract, and the reduced apple cider until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients just until combined.
  2. Spread the batter into the prepared loaf pan.
  3. Bake for 50-55 minutes, until a toothpick comes out clean.
  4. Cool the loaf for 10 minutes in the pan.
Add cinnamon-sugar crust
  1. Brush the warm loaf all over with melted butter.
  2. Press the loaf into the cinnamon sugar topping until evenly coated, then let the crust set briefly before slicing.

Notes

For the best crumb and flavor, reduce the cider to exactly 1/2 cup and let it cool to avoid warming the batter. Store wrapped at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices up to 2 months. For a lighter option, use low-fat sour cream (texture stays tender with slightly less richness).