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Apple Cider Donut Bread

Apple cider donut bread made with a reduced cider concentrate for a tender spiced crumb and a crunchy cinnamon-sugar crust. Baked in a loaf pan until the center is set, then brushed with melted butter and coated for classic donut-bread flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Apple cider
  • 1.5 cup apple cider Reduce to 1/2 cup before mixing.
Dry ingredients
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon Also used in the topping mixture.
  • 0.5 tsp nutmeg
Wet ingredients
  • 0.5 cup butter, softened
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Topping
  • 3 tbsp butter, melted Brush all over warm loaf.
  • 0.33 cup sugar Mix with cinnamon for topping.
  • 1 tsp ground cinnamon Combine with sugar for topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Reduce the cider
  1. Simmer the apple cider in a Dutch oven for 15-20 minutes, until reduced to 1/2 cup, then cool.
Prep the pan and preheat oven
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
Mix wet ingredients
  1. Beat the softened butter and packed brown sugar until fluffy, then beat in the eggs, sour cream, vanilla, and the reduced cider.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until combined, then spread the batter into the loaf pan.
  2. Bake at 350F for 50-55 minutes, until a toothpick comes out clean, then cool for 10 minutes.
Finish with cinnamon sugar crust
  1. Brush the warm loaf all over with melted butter and press it into the cinnamon sugar topping mixture.

Notes

Pro tip: reduce the cider all the way to 1/2 cup so the loaf has concentrated apple-cider flavor without being gummy. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. For a lighter option, substitute plain low-fat yogurt for the sour cream and use reduced-fat butter (crumb may be slightly softer).