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Cozy Apple Cider Donut Bread with Cinnamon Sugar

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This tender, moist apple cider bread tastes just like a fall donut without the fuss of deep frying. A reduced apple cider syrup intensifies the apple flavor, while a crackly cinnamon sugar coating gives it that signature donut-shop finish.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • For the cinnamon sugar topping: ¼ cup granulated sugar + 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Pour 1 ½ cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about ½ cup and syrupy. Remove from heat and let cool slightly.
  3. In a large bowl, beat softened butter, 1 cup granulated sugar, and ½ cup packed light brown sugar together until light and fluffy, about 3 minutes with an electric mixer.
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract and the cooled reduced apple cider. The mixture may look slightly curdled.
  5. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  8. Let bread cool in pan for 10 minutes, then lift out using parchment and transfer to a wire rack. While still warm, brush top and sides with melted butter.
  9. In a shallow dish, mix ¼ cup granulated sugar and 1 tablespoon cinnamon. Roll the warm loaf in the cinnamon sugar mixture, pressing gently to adhere. Cool completely before slicing.

Notes

Don’t rush the cider reduction; low and slow prevents burning. Room temperature ingredients are key for proper creaming. For a thicker cinnamon sugar crust, double the topping mixture and apply a second coat after the first sets. If using a dark nonstick pan, reduce oven temperature to 325°F (165°C).

Nutrition

Keywords: apple cider bread, apple cider donut bread, fall bread, cinnamon sugar bread, quick bread, apple bread, autumn baking

Find it online: https://prismtaste.com/cozy-apple-cider-donut-bread-with-cinnamon-sugar/