Print

Apple Cider Donut Bread Recipe

Apple Cider Donut Bread Recipe
Print Recipe

★★★★★

5.3 from 24 reviews

Apple Cider Donut Bread is a moist and flavorful quick bread infused with reduced apple cider and warm apple pie spices. Topped with a buttery cinnamon sugar glaze, this comforting loaf combines the taste of classic apple cider donuts in an easy-to-make bread form, perfect for autumn breakfasts or snacks.

Ingredients

Scale

Wet Ingredients

  • 2 cups apple cider
  • ½ cup butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup melted butter (for brushing)

Dry Ingredients

  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 1 tablespoon apple pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Topping

  • ½ cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Reduce the Apple Cider: Pour the apple cider into a medium saucepan and bring it to a boil over medium heat. Reduce the heat to a simmer and let it cook until the liquid is reduced by half, about 20 to 30 minutes. Remove from heat and allow it to cool while you prepare the other ingredients.
  2. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease or butter a 9×5-inch loaf pan to prevent sticking.
  3. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring a smooth mixture.
  5. Combine Dry Ingredients and Cider: In a separate bowl, whisk together the flour, apple pie spice, baking powder, baking soda, and salt. Gradually add these dry ingredients along with the cooled reduced apple cider to the wet ingredients. Stir gently by hand until just combined without overmixing.
  6. Pour Batter and Bake: Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Slightly: Remove the bread from the oven and let it cool in the pan for 15 minutes.
  8. Remove and Cool Completely: Turn the bread out onto a cooling rack placed over a sheet pan to catch any falling sugar. Let it cool further before topping.
  9. Brush with Melted Butter: Using a pastry brush, evenly coat the top and sides of the loaf with the melted butter, which will help the sugar mixture stick.
  10. Mix Cinnamon Sugar Topping: In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture generously over the buttered loaf, allowing excess to fall to the pan.
  11. Final Cooling: Allow the bread to cool for at least 1 hour so the topping sets and flavors meld before slicing and serving.

Notes

  • Apple pie spice can be substituted with a mix of cinnamon, nutmeg, and allspice if unavailable.
  • For a dairy-free version, use a plant-based butter alternative.
  • Allowing the bread to cool completely before slicing helps maintain its structure and topping adherence.
  • Leftover apple cider reduction can be stored refrigerated and used in other recipes like pancakes or cocktails.
  • To make mini-loaves or muffins, adjust baking time accordingly (20-25 minutes for muffins).

Nutrition

Keywords: apple cider bread, apple cider donut bread, autumn bread, quick bread, spiced bread, cinnamon sugar bread

Find it online: https://biteandenjoy.com/apple-cider-donut-bread-recipe/