Apple Cider Donut Bread
This apple cider donut bread is a deliciously warm and spiced treat that brings the essence of fall into every bite. Made with fresh apple cider and a blend of comforting spices, this bread features a soft, fluffy interior with a slightly crunchy exterior. Perfect for breakfast, snacks, or dessert, it’s easy to make and fills your home with the delightful aroma of autumn. Enjoy a slice on its own or warmed up for that fresh-baked taste any time of day.
Equipment
- 1 loaf pan
- 1 parchment paper sheet
- 1 medium mixing bowl
- 1 small saucepan
- 1 whisk
- 1 spatula
- 1 stand mixer or hand mixer
- 1 Cooling rack
Ingredients
- 1 cup apple cider
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 2 tsp. vanilla extract
- 2 large eggs
- 3/4 cup light brown sugar, lightly packed
- 1 1/4 cup all purpose flour (plus 2 Tbsp.)
- 2 tbsp cornstarch
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
Cinnamon Sugar Topping
- 4 tbsp melted butter
- 1/4 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees. As the oven preheats, prepare your loaf pan by spraying it with non-stick cooking spray and lining the bottom with parchment paper.
- In a small saucepan, bring the apple cider to a boil. Allow it to simmer for approximately 8 minutes, or until the liquid reduces to 1/2 cup.
- Once the cider has reduced, let it cool slightly in a small bowl. Mix in the sour cream and vanilla extract. In the same saucepan, melt the butter.
- Using a stand mixer or hand mixer, beat together the eggs and brown sugar until the mixture is smooth and slightly frothy.
- With the mixer on low speed, gradually add the melted butter to the egg mixture, blending thoroughly.
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. For a simplified spice blend, you may substitute apple pie spice.
- With the mixer set to low, add a little of the the dry ingredients into the egg mixture, alternating with the cider and sour cream mixture. Begin and end with the dry ingredients. Mix until just combined—be cautious not to overmix, as this can affect the texture of your bread.
- Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until the bread is golden brown and a knife or toothpick inserted into the center comes out clean.
- Allow the loaf to cool for 10 minutes on a wire rack. For the cinnamon sugar coating, combine 1/4 cup of sugar with 1 teaspoon of cinnamon. Brush the warm loaf generously with melted butter, then coat with the cinnamon sugar mixture.
- Enjoy!