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We look forward to freshly fried apple cider donuts from the local orchard all year long, but now we’ll be making this Apple Cider Donut Bread anytime the craving hits!
I go to the apple orchard at least once every Fall solely for the donut situation. I mean, those freshly fried apple cider donuts are worth driving 40 minutes outside of town!
We usually pick some apples as well, to make things like our apple cobbler (it’s insanely good and a must make!) or our Snicker apple salad.
The donuts, with that crackly cinnamon sugar crust, are the real draw though. Which is exactly why we made this Apple Cider Donut Bread – one bite will have you hooked!
And no – this isn’t just bread with cinnamon and sugar sprinkled over the top – there is a secret trick that gives this deep-fried donut vibes and I think you’re going to love it!
Ingredient Notes:
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Dry Ingredients – You’ll need flour, brown sugar, baking soda, baking powder, salt, and apple pie spice, which is a bit similar to pumpkin pie spice.
Apple Cider – You can use fresh local apple cider or buy a jug from the store. Apple juice works just as well. You could even try some homemade apple cider!
Wet Ingredients – Along with the cider you’ll need egg, butter, and vanilla extract.
Topping – Some melted butter mixed with cinnamon and sugar is a quick and easy topping for this apple cider donut bread.
What We Love About This Recipe:
- All the flavors of my favorite apple cider donuts in the form of a bread loaf!
- Reducing the apple cider down concentrates the flavor so it really shines in this bread!
- We brush the bread with melted butter to give it that rich deep-fried vibe and then sprinkle on cinnamon and sugar for that crispy crackly crust we love about apple cider donuts.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
How to Make Apple Cider Donut Bread:
Apple Cider: Cook the apple cider at a low boil until it’s reduced by half. This will help concentrate the flavor and really add so much to the bread!
Mix: Beat the brown sugar and butter with an electric mixer until it is light and fluffy. Next beat in the egg and vanilla until it is just combined.
Batter: Pour the reduced apple cider into the mixing bowl along with all of the remaining dry ingredients including the flour and apple pie spice. Stir by hand until it is just combined.
Bake: Grease your loaf pan (we use a 9×5) and then pour in the bread batter. Bake the apple cider donut bread for 50 minutes or until a tester comes out clean. Let it cool in the pan for 15 minutes before moving to a cooling rack.
Topping: Melt some butter and then brush it over the sides and top of the loaf of apple cider bread. Finally, mix together some cinnamon and sugar and start sprinkling it over the bread! Use as much or as little as you like.
Serve: You’ll want to let the apple cider donut bread cool for about an hour before slicing and serving. If you enjoyed this recipe I think you’ll love my apple cider donuts, apple cider pound cake, and apple cider donut pancakes!
Donut Bread:
The thing that sets this apart from a regular quick bread is that we’ve brushed the outside of the bread with melted butter to give it that rich flavor and add a little fat, like you’d get with deep frying a donut.
The cinnamon and sugar liberally sprinkled over the bread add crunch and texture that also helps mimic an apple cider donut.
FAQs:
Absolutely! Apple cider can be hard to find outside of a few months of the year, but apple juice is readily available and works well as a substitute. Apple juice is often a bit sweeter than apple cider, so be prepared for a bit sweeter of a bread.
You can keep this apple cider donut bread at room temperature for about 5 days if it is well wrapped in plastic.
MORE SWEET BREAD AND DONUT RECIPES!
- Cake Donuts
- Monkey Bread
- Air Fryer Donuts
- Chocolate Zucchini Bread
- Chocolate Glazed Donut
- Sprinkle Donut
Apple Cider Donut Bread
Ingredients
For the bread:
- 2 cups apple cider
- ½ cup butter room temperature
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 tablespoon apple pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For topping:
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon cinnamon
Instructions
- Add the apple cider to a saucepan over medium heat and bring to a boil. Reduce to a simmer and cook until reduced by half, about 20-30 minutes. Remove from the heat and set aside to cool while the oven preheats.
- Preheat oven to 350 degrees. Butter or grease a 9×5 loaf pan.
- Add the butter and brown sugar to a mixing bowl and beat with an electric mixer until light and fluffy.
- Beat in the egg and vanilla until combined.
- Add all of the dry ingredients to the mixture along with the reduced apple cider. Stir by hand until just combined.
- Pour batter into prepared loaf pan and bake for 50 minutes or until a tester comes out clean.
- Let cool in the pan for 15 minutes.
- Remove the bread to a cooling rack set over a sheet pan.
- Brush the top and sides of the bread with melted butter.
- Combine the sugar and cinnamon in a small bowl.
- Sprinkle liberally over the top and sides of the bread to coat, letting excess cinnamon sugar fall to the pan below.
- Let cool for 1 hour before slicing and serving.
Robin Guerin says
I was craving Apple Cider Donuts and realized I saved this recipe to a board previously! First time making it was last weekend! It was a hit at home and work so I am making it a second weekend in a row!
Karly Campbell says
Love to hear that! Thanks, Robin!
Linda M. Jardee says
If I only have 3/4 cup of dark brown sugar, can I add white granulated for the rest of the 1/4 cup of sugar? Thanks
Karly Campbell says
That should work fine!
Christina says
I have done this recipe twice. Both times I was a little concerned the batter was more soupy than it needed to be after adding the cider reduction. Certainly didn’t look like the image. Overall, it still came out all right and it was a hit at my office. Next time I may not use so much melted butter.
Linda M. Jardee says
Will be making this on the weekend. Quick question, I do have an Apple Pie spice, but wonder if 1 Tablespoon is too much??? Also an entire Tablespoon on topping? Please let me know and thanks!
Karly Campbell says
Hi Linda! We don’t think 1 tablespoon is too much. We like it heavily spiced. You can reduce it if you prefer.
Linda M. Jardee says
Will 1 Tablespoon be heavy though? I know cardamom can be pretty pronounced.
Karly Campbell says
Yes, we like it heavily spiced. You can reduce it to suit your tastes.
Kiersten C says
This bread is absolutely delicious! My very picky son loved it! Can this bread be frozen? If yes what would be the best way to do it?
Karly Campbell says
Hi Kiersten! So glad you like the bread! This should freeze great. Wrap tightly in plastic wrap and then in foil and freeze for up to 3 months. Thaw in the fridge the day before you need it. It’d do best if you added the butter/cinnamon sugar after you thaw it out, but you can freeze with it on as well.
Bev Naujoks says
This sounds really good, I bet some walnuts would add a nice flavor and crunch.
Karly Campbell says
That would be a great addition!
Sandy Gingerich says
This recipe caught my eye, I live quick bread. It is in the oven now. Did I miss where it says to add the reduced cider? I added it just before the flour. I’m so anxious to take it.
Karly Campbell says
Step 5 – it goes in with the dry ingredients. Looks like you did it right! 🙂 Hope you enjoy the bread.
June says
This bread is delicious. I didn’t change a thing.
Karly says
So glad you enjoyed it! Thank you for the review! <3
Erika says
It is not my favorite bread recipe but it’s edible. A little dry and it crumbled. It needs a little more flavor.
Yvonne says
Love this recipe! I usually bake two at a time, as one doesn’t last very long 🙂
Karly says
I’m so happy to hear that! Thanks for the review!
Jon Doe says
This bread is great & my son loves it. How would you change the recipe & bake time if I wanted to turn this into muffin or mini-loaf tins. I caught my kid trying to cut the loaf with a knife and want to do single serving so he can eat it whenever he wants.
Karly says
Hi Howard! I haven’t baked these as muffins before, but they should work great. I’d grease the tin well, fill 2/3 of the way full and bake at 350. My guess is that these will take around 20 minutes, but you’ll really just have to keep a close eye on them and use a tester to see when they’re done.
Jodi Strickland says
Have you added little chunks of apples in this recipe? if so, what kind of apples is best?
Karly says
I haven’t tried adding apples to this recipe.
Phyllis says
Would you know how I could make my own apple pie spice? I don’t have a lot of recipes that call for it so I really don’t want to buy a full jar if I have all the individual spices. Thank you.
Karly says
Yes! Make my pumpkin pie spice and omit the cloves. Add a little cardamom if you like.
Suzanne Maggs says
I didn’t have it, either, but just Googled it and it came right up. Very easy to make with common spices.