Apple Cider Donut Bread
A moist, tender loaf infused with concentrated apple cider flavor and wrapped in a buttery cinnamon-sugar coating, perfect for breakfast or as a fall treat.
Ingredients
For the Bread
- 2 cups apple cider Fresh apple cider, not apple juice.
- 2 cups all-purpose flour Can substitute with whole wheat flour or gluten-free blend.
- ¾ cup granulated sugar Can substitute half with light brown sugar.
- ½ cup buttermilk Can substitute with milk mixed with vinegar or yogurt.
- ½ cup unsalted butter, melted Can substitute with melted coconut oil.
- 2 large eggs Room temperature eggs.
- 2 teaspoons vanilla extract Can use vanilla bean paste for visual appeal.
- 1½ teaspoons baking powder Ensure it's fresh.
- ½ teaspoon baking soda Works with buttermilk's acidity.
- ½ teaspoon salt Enhances flavor.
- 1½ teaspoons ground cinnamon Signature spice.
- ¼ teaspoon ground nutmeg Adds warmth.
- ¼ teaspoon ground allspice For depth.
For the Coating
- 3 tablespoons unsalted butter, melted For coating the bread.
- ⅓ cup granulated sugar For coating.
- 1½ tablespoons ground cinnamon For coating.
Instructions
Preparation
- Reduce the cider: In a medium saucepan over medium-high heat, bring 2 cups apple cider to a boil. Reduce heat to medium and simmer 10-15 minutes until reduced to ½ cup. Let cool 10 minutes.
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In a separate bowl, whisk together sugar, melted butter, eggs, buttermilk, reduced cider, and vanilla until smooth.
- Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (don't overmix—some lumps are fine).
Baking
- Pour batter into prepared pan. Bake for 55-60 minutes until a toothpick inserted in center comes out with just a few moist crumbs and internal temperature reaches 200-205°F.
Finishing Touch
- Let cool in pan for 10 minutes, then remove to a wire rack.
- While still warm, brush entire loaf with 3 tablespoons melted butter. Mix ⅓ cup sugar with 1½ tablespoons cinnamon and sprinkle liberally over all surfaces.
- Cool for 30 minutes before slicing.
Notes
Don’t skip reducing the cider—this creates the signature flavor. Avoid overmixing for tender texture. Bread is best after 12-24 hours as flavors meld. Freezes beautifully for up to 3 months.