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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.
Gail says
Not a review, but a comment/question. Has anyone used gluten free (ie oat?) flour?
Ally says
I’m going to try w Bob’s 1-1 gf all purpose !
Laurie McDevitt says
My bread is still not done after 50 minutes @ 350 in a glass loaf pan
Did I do something wrong
Karly says
No, just keep baking until a tester comes out clean. That’s pretty normal for bread recipes – ovens all bake differently and different types of pans will affect cook time too.
Abby says
Turned out absolutely amazing!! I did what another commenter did and used vegan butter and subbed applesauce for the egg and it was soooo moist and the flavor was incredible! So glad I found this recipe
Karly says
Sounds delicious! So glad you gave it a try! 🙂
Linda says
How much apple sauce did you use.?
Lisa W says
I made these as cupcakes. Turned out great. Next time i want to chop up dome apple pie filling and put a little in each cupcake
Karly says
Sounds delicious!
Tammy Brown says
It sounded good. It’s fall, after all.. It tasted even better! No exaggeration-the reduced cider, melted butter and cinnamon/sugar sprinkled on top gave it a flavor packed, unique taste that elevated it from just being a quick bread. Stuck some candles in it and it became my friend’s birthday cake!
Karly says
So glad it was such a hit! Hope your friend had a happy birthday! 🙂
Amanda Mari says
I haven’t made it yet, but it looks delicious. My question is this: are you using light brown sugar or dark brown sugar?
Karly says
We normally use dark brown sugar, but either will work.
Tonya Whang says
Way way way too much apple cider vinegar! The cake smells and tastes overwhelmingly sour. Other recipes have sour cream that tempers the acid and keeps it moist. The cake is dense and needs more than 50 minutes to bake. Even when the toothpick comes out clean, it may not be done.
I used parchment paper instead of another rack and tray when adding the topping. Less mess to clean up. The topping is great though.
Karly says
The recipe calls for apple cider, not apple cider vinegar. I’m sure it was horrible with vinegar instead of juice.
jeannie says
This made me LOL
Abby says
Lmaooo I know I was like …vinegar???? Where?? And then saw your comment and fucking LOST it. Is this person even old enough to be operating an oven… lmao
Alex C says
How do you survive daily life
Karen says
Just found this recipe. I have more than of a question than a comment. Can you use cooked fresh apple slices in this recipe? I am definitely going to try this recipe either way
Sandie says
Is it calling for 2 cups of apple cider before you cook it down th cooked down to about a cup? Or use 2 cups of already cooked down cider?
Karly says
It calls for 2 cups reduced down to 1 cup.
Peggie says
I’m going to try this but I was wondering – can you use a light canola butter instead of real butter?
Laurie says
I made this vegan…. Used applesauce for egg and a vegan butter. It was delicious!!!
Karly says
Thanks for sharing! 🙂
Abby says
So glad you posted this comment because I saw this recipe and it looked so good I was wondering if I could make it vegan. I was gonna use a flax egg and vegan butter but saw your comment and did that instead and it turned out great!! Thank you for sharing!!
Kathy B says
This recipe is so easy and delicious. My family finished it in 3 days. I plan to make it again this week. I was wondering how it would be in a few smaller loaf pans instead of the 9×5? Any guidance/recommendations? I would like to give smaller loaves to some elderly neighbors who live by themselves.
Karly says
It should be great in smaller pans! I’m not sure what the bake time will be, but I’d start checking around 25 minutes if you’re doing the mini 5×3 pans.
Regina Gee says
This is so delicious! Everyone loved it and most of it is gone. Easy to make which I love because I had so many other things to make! A++
Karly says
That’s awesome to hear! Thanks, Regina!
Karen says
Just found this recipe. I have more than of a question than a comment. Can you use cooked fresh apple slices in this recipe? I am definitely going to try this recipe either way
Karly says
We haven’t tried adding apple chunks to this recipe, so I’m not sure. I think if you diced them pretty small and didn’t add a ton, it would work ok.
Sandra Fowler says
Totally love this recipe. This is my second time making the loaf to be followed by a third time later in the week.
Karly says
Oh gosh, love to hear that! Thanks for sharing, Sandra!
Roxanne Williams says
I do not leave reviews on recipes; however, this recipe is AMAZING! I followed the recipe to a ‘t’. It came out perfect. Soft & delicious. Served slightly warm with some butter. Seriously folks, TRY THIS RECIPE! You will NOT be disappointed! Trying the Apple Cider Donut Pancakes with Cinnamon Syrup tomorrow night. I can’t wait!!!!!!!
Karly says
Oh wow! I’m so glad you enjoyed the recipe enough to leave a review! Thank you!
Diane says
I loved this recipe. I made large muffins instead of a loaf of bread. Baked in convection oven at 400’ for 18-20 min and they were delicious. Recipe made 9 muffins.
Karly says
Thanks for sharing, Diane!