Easy Apple Cider Donut Bread

Every October, my family drives forty-five minutes north to this tiny apple orchard that only sells cider donuts on weekends. We wait in line, we always overbuy, and by the time we get home, half the bag is already gone.

A few years back, I had exactly three donuts left and a bunch of soft apples sitting on my counter with nowhere to go. Instead of eating the donuts plain again, I got a wild idea: what if I turned that flavor into a loaf? Cinnamon-sugar crust, tender apple crumb, that slightly spiced warmth you only get in autumn.

It took me three tries to get it right (the first loaf sank in the middle — more on that later). But once I nailed it, this became the thing I bake every single weekend from September through November. My kitchen smells like the orchard, and honestly, that’s the whole point.

Why You’ll Love This Recipe

• One bowl, no mixer required — you genuinely just need a whisk and a spoon.
• Tastes like a donut without the deep frying — all the flavor, none of the oil splatter.
• Freezer-friendly — bake now, enjoy for weeks.
• Budget-friendly ingredients — nothing fancy, just pantry staples and apples you already have.
• Forgiving recipe — a little too much cinnamon or a slightly mushy apple won’t ruin it.

Ingredients List

For the bread:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¼ cup (55g) packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¾ cup apple cider (not apple juice — cider has more concentrated apple flavor)
• 1 cup peeled, finely diced apple (Honeycrisp or Granny Smith work great)

For the cinnamon-sugar topping:

• ¼ cup (55g) unsalted butter, melted
• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon

Substitution note: no apple cider on hand? Reduce ¾ cup apple juice on the stove for 8-10 minutes until it’s thicker and more concentrated — it gets you close.

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Step-by-Step Instructions

1. Preheat and prep (5 minutes): Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan really well, or line it with parchment paper, leaving an overhang for easy lifting later.
2. Mix your dry ingredients (3 minutes). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream butter and sugars (3 minutes) In a large bowl, beat the softened butter with both sugars until it looks pale and a little fluffy — about 2 minutes with a hand mixer, or good old-fashioned arm work with a whisk.
4. Add eggs and vanilla (1 minute). Beat in the eggs one at a time, then stir in the vanilla. The mixture should look smooth and glossy.
5. Alternate dry ingredients and cider (3 minutes). Add the flour mixture in three parts, alternating with the apple cider, starting and ending with flour. Mix just until combined after each addition — don’t overmix, or your bread turns dense and tough instead of tender.
6. Fold in the apples. Gently fold in your diced apple with a spatula. The batter will be thick, almost like a soft cookie dough — that’s exactly right.
7. Bake (50-60 minutes) Pour the batter into your prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent it loosely with foil around the 35-minute mark if the top is browning too fast.
8. Cool slightly, then butter and sugar it (10 minutes). Let the bread cool in the pan for about 10 minutes. While it’s still warm, brush the entire top and sides with melted butter, then generously coat with the cinnamon-sugar mixture. This is the step that makes it taste like an actual donut, so don’t skip it.
9. Cool completely before slicing. I know it’s tempting, but give it at least 30 more minutes on a wire rack. Slicing too early makes it gummy in the middle.

Pro Tips & Tricks

• My sunken loaf mistake: the first time I made this, I opened the oven door twice to check on it, and it collapsed in the middle. Resist the urge — only check after 45 minutes.
• Don’t skip patting the apples dry. Wet apple pieces add extra moisture that can make the crumb gummy near the bottom.
• Room temperature eggs matter more than you’d think. Cold eggs make the butter seize up and your batter looks curdled.
• Store it right: wrapped tightly in plastic wrap or in an airtight container, it stays fresh on the counter for 3 days, or in the fridge for a week.
• Make-ahead tip: bake it a day ahead — the flavor actually deepens overnight as the spices settle in.

Variations & Substitutions

Gluten-free version: swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture stays remarkably close to the original — add an extra tablespoon of cider if the batter looks too thick.

Extra apple version: if you’re an apple fanatic like my husband, mix in an additional ½ cup of diced apple, tossed in a little flour first so the pieces don’t sink to the bottom.

Maple twist: swap the brown sugar for maple sugar, or drizzle warm maple syrup over slices before serving. It leans the flavor more into “fall breakfast” territory.

Serving Suggestions

This bread is made for slow mornings — toasted lightly with a smear of salted butter and a mug of coffee. It’s also fantastic served slightly warm with a scoop of vanilla ice cream for dessert.

I bring it to every fall potluck, sliced and arranged on a wooden board next to some sharp cheddar. People always ask for the recipe before they even finish their first bite.

FAQs

Can I use apple juice instead of apple cider?

You can, but the flavor will be milder. For the best result, simmer the juice down by about a third to concentrate the apple flavor before using it.

How do I store leftovers?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze apple cider donut bread?

Yes! Wrap the cooled, unfrosted loaf (or individual slices) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature, then add the butter and cinnamon-sugar coating fresh.

Why did my bread sink in the middle?

This usually happens from opening the oven door too early, using expired baking powder, or underbaking. Give it the full bake time and resist peeking early.

Can I make this into muffins instead?

Absolutely. Divide the batter into a lined muffin tin and bake at 350°F for about 20-22 minutes, checking with a toothpick.

What apples work best?

Honeycrisp, Granny Smith, or Braeburn hold their shape well and add a touch of tartness. Avoid super soft apples like McIntosh, since they can turn mushy in the batter.

Read More Recipes

• Homemade Classic Apple Cider Cake
• Apple Cider Glazed Loaf Cake
• Easy Pear Tart with Goat Cheese and Honey
• Brown Butter Texas Sheet Cake
• Easy Paleo Pecan Pie Bars
• Delicious Chewy Pecan Pie Bars Recipe

Give It a Try

If you love the smell of an orchard in autumn, this bread is going to become your new favorite thing to bake. It’s simple, it’s forgiving, and it fills your kitchen with the kind of smell that makes people wander in asking what’s cooking.

Make it this weekend, and let me know how yours turns out — I’d love to hear if you tried any of the variations.

Faiza Shabir

Easy Apple Cider Donut Bread

This Easy Apple Cider Donut Bread brings the cozy flavor of classic apple cider donuts into a tender, moist loaf. Made with apple cider, warm cinnamon, and nutmeg, it's finished with a buttery cinnamon-sugar coating that gives every slice that irresistible donut-shop flavor. It's perfect for fall breakfasts, brunches, afternoon coffee, or a simple seasonal desser.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Course: Breakfast

Cuisine: American

Calories: 315

Ingredients Method Notes

Ingredients

  

• Apple Cider Donut Bread
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup apple cider
• 1/2 cup unsweetened applesauce
• Cinnamon-Sugar Coating
• 3 tablespoons unsalted butter melted
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

Method

 

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Beat the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract and applesauce.
6. Add the dry ingredients alternately with the apple cider, mixing just until combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack.
10. Brush the warm loaf generously with melted butter.
11. Combine the sugar and cinnamon in a shallow dish.
12. Roll or sprinkle the cinnamon-sugar mixture over the buttered loaf until evenly coated.
13. Let the bread cool slightly before slicing and serving.

Notes

• Use fresh apple cider rather than apple juice for the best flavor.
• Reducing the apple cider slightly before using it will give the loaf a more concentrated apple flavor.
• Don't overmix the batter to keep the bread soft and tender.
• Coat the loaf while it is still slightly warm so the cinnamon sugar adheres well.
• For extra crunch, add finely chopped pecans or walnuts to the batter.
• Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
• Freeze the uncoated loaf for up to 2 months and add the butter and cinnamon-sugar coating after thawing.

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