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Easy Apple Cider Donut Bread
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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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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