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Apple Cider Donut Bread

Apple cider donut bread with a tender, spiced crumb and a thick cinnamon-sugar crust. Simmered apple cider reduces for concentrated flavor, then the loaf is baked 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, Desserts & Baking
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Apple cider
  • 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 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Topping
  • 3 tbsp butter, melted, for topping
  • 0.33 cup sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Reduce the apple cider
  1. Simmer the apple cider in a Dutch oven for 15-20 minutes, until reduced to 1/2 cup, then cool.
  2. During cooling, keep the reduced cider at room temperature so the batter won’t seize when mixed with butter.
Prep the pan and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Set the pan aside so it’s ready for filling once the batter is mixed.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly distributed.
Mix wet ingredients
  1. Beat the softened butter and packed brown sugar until fluffy, then beat in the eggs, sour cream, vanilla extract, and the reduced cider.
Assemble and bake
  1. Fold the dry ingredients into the wet mixture just until combined, then spread the batter into the prepared loaf pan.
  2. Bake at 350F for 50-55 minutes, until a toothpick comes out clean.
  3. Cool the loaf for 10 minutes before topping.
Add cinnamon-sugar crust
  1. Brush the warm loaf all over with the melted butter.
  2. Press the loaf into the cinnamon sugar made from sugar and cinnamon to form a thick crunchy crust.

Notes

For the most tender crumb, stop mixing as soon as the dry ingredients disappear—overmixing can make the loaf tough. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter swap, use low-fat sour cream (or plain Greek yogurt) without changing bake time.