Apple cider donut bread takes everything great about classic apple cider donuts — the concentrated cider flavor, warm spices, and buttery cinnamon-sugar coating — and turns it into an easy-to-slice loaf. No donut pan required, and no need to fry or bake individual portions; just mix, bake, and coat the whole loaf in that signature cinnamon sugar finish.
Why This Bread Tastes Just Like the Donuts
Just like the original donuts, the secret here is reducing apple cider down before adding it to the batter, which concentrates its flavor significantly. Combined with warm spices and a buttery cinnamon-sugar coating brushed over the finished loaf, this bread captures that same fall-orchard flavor in a simpler, more shareable format.
Ingredients
For the bread
- 1 ½ cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the cinnamon sugar coating
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ cup unsalted butter, melted (for brushing)
Equipment
- A small saucepan
- A 9×5-inch loaf pan
- Two mixing bowls
- A whisk and spatula
- A pastry brush
Instructions
Step 1: Reduce the cider
In a small saucepan, bring the apple cider to a boil over medium-high heat. Let it simmer for 15-20 minutes, until reduced down to about ½ cup. Let it cool to room temperature before using.
Step 2: Preheat the oven and prep the pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 3: Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Step 4: Cream the butter and sugar
In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and the cooled, reduced cider.
Step 5: Combine
Add the dry ingredients to the wet ingredients, mixing just until combined — avoid overmixing, which can make the bread dense.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
Step 7: Cool slightly
Let the bread cool in the pan for about 10 minutes before turning it out — you’ll want to coat it while it’s still slightly warm so the butter and cinnamon sugar adhere properly.
Step 8: Coat in cinnamon sugar
In a small bowl, mix the granulated sugar and cinnamon together. Brush the warm loaf all over with melted butter, then generously sprinkle or roll it in the cinnamon sugar mixture until fully coated.
Step 9: Cool completely and slice
Let the loaf finish cooling on a wire rack before slicing.
Tips for the Best Apple Cider Donut Bread
- Don’t skip reducing the cider — this step is essential for real apple cider flavor.
- Coat the bread while it’s still warm so the cinnamon sugar sticks properly.
- Let the reduced cider cool before adding it to the batter, so it doesn’t affect the eggs or butter.
- Double the cinnamon sugar coating if you want an extra-thick, bakery-style crust.
Storage
Store at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to a week. It’s best enjoyed within the first couple of days, since the cinnamon sugar coating softens over time.
Final Thoughts
Apple cider donut bread brings all the cozy, spiced flavor of the classic fall treat into an easy, shareable loaf. It skips the need for a donut pan or frying, while still delivering that same signature cinnamon-sugar finish everyone loves.
