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Apple Cider Donut Bread

Apple cider donut bread bakes in a loaf pan with reduced apple cider, warm apple pie spice, and a tender crumb. A buttery cinnamon-sugar topping gives the finished loaf its classic donut-inspired finish.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling 15 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.5 cup apple cider
  • 2 cup all-purpose flour spooned and leveled
  • 0.75 cup light brown sugar packed
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp apple pie spice
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
For the topping
  • 2 tbsp unsalted butter
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 1 9x5-inch metal loaf pan

Method
 

Make the bread
  1. Simmer the apple cider in a small saucepan over medium heat for 15 to 20 minutes, until reduced to 1/2 cup.
  2. Pour the reduced cider into a measuring cup and cool completely.
  3. Heat the oven to 350°F.
  4. Grease a 9x5-inch metal loaf pan.
  5. Whisk the flour, brown sugar, baking powder, baking soda, salt, and apple pie spice in a large bowl.
  6. In a medium bowl, whisk the eggs, vegetable oil, sour cream, cooled cider, and vanilla.
  7. Add the wet ingredients to the flour mixture and stir just until no dry streaks remain.
  8. Scrape the batter into the prepared pan.
  9. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter.
  10. Cool the loaf in the pan for 15 minutes.
  11. Turn the loaf out onto a wire rack.
Finish the topping
  1. Melt the butter in a small microwave-safe bowl.
  2. Stir the granulated sugar and cinnamon together in a small bowl.
  3. Brush the warm loaf with the melted butter.
  4. Sprinkle the cinnamon sugar over the top.
  5. Let the loaf cool completely.

Notes

For the best texture, stir the batter just until no dry streaks remain. Store covered in the refrigerator for up to 5 days; freeze slices for up to 3 months. For a dairy-free variation, use dairy-free sour cream and plant-based butter.