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Apple Cider Donut Bread

Apple cider donut bread with a cinnamon sugar crust and tender spiced crumb. Reduced apple cider keeps the loaf intensely fruity, while it bakes into a soft, sliceable center.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Apple cider and wet ingredients
  • 0.25 cup apple cider reduced from 1/2 cup to 1/4 cup total
  • 0.33 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.5 cup sour cream
Cinnamon sugar crust
  • 4 tbsp unsalted butter melted
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Reduce cider and preheat
  1. Reduce apple cider by half in a Dutch oven until it measures 1/4 cup total, then cool.
  2. Preheat oven to 350F and grease a 9x5 loaf pan.
Mix dry ingredients
  1. Whisk all-purpose flour, baking powder, cinnamon, nutmeg, allspice, and salt together until evenly combined.
Mix wet ingredients
  1. Whisk melted unsalted butter, granulated sugar, brown sugar, eggs, vanilla, reduced apple cider, and sour cream until smooth and glossy.
Combine and bake
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain, then pour the batter into the pan.
  2. Bake for 60-65 minutes at 350F until a toothpick comes out clean, then remove from the pan while warm.
Coat with cinnamon sugar crust
  1. Brush all sides with melted unsalted butter, then roll or sprinkle generously with the cinnamon sugar mixture.

Notes

Tip: If the loaf starts browning too fast, tent it loosely with foil during the last 10 minutes. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days. Freeze slices for up to 2 months. For a lighter option, use low-fat sour cream; the bread will stay tender but may be slightly less rich.