That first bite of a warm, sugary apple cider donut is a feeling, isn't it? It's the crisp crunch of cinnamon-sugar giving way to a spiced, impossibly soft interior. Now, picture all of that cozy magic, but transformed into a sliceable, shareable, wonderfully simple loaf. This Apple Cider Donut Bread is your new autumn anthem, a humble quick bread that delivers every bit of that beloved fairground flavor right from your own oven.
It fills your kitchen with the most incredible aroma, a scent that just wraps you up in warmth. You get the richness of reduced apple cider, the gentle heat of cinnamon and nutmeg, and that final, glorious shower of buttery cinnamon-sugar. It’s the heart of a donut, baked into the comforting form of a bread you can enjoy any time of day.
You'll find yourself making this recipe again and again, and for good reason. It captures the soul of a classic apple cider donut without any of the fuss of frying or yeast. Everything comes together in one bowl, pretty much, for a shockingly easy process.
The texture is what dreams are made of—incredibly moist and tender, with a crumb that just melts in your mouth. And let's be honest, that cinnamon-sugar coating? It’s the star of the show, creating that signature, slightly crackly crust we all crave.
Gathering your ingredients is the first step towards this autumnal delight. Here’s what you’ll need to create the magic:
This one simple step is what makes the flavor pop. By simmering the apple cider, you're boiling off the water content and concentrating its essence. What you're left with is a deeply flavored, almost syrupy liquid that packs an incredible apple punch into every single bite.
It transforms the bread from simply "apple-spiced" to truly "apple-cider-infused." The difference is profound, and honestly, it's what makes this recipe so special. Don't rush the cooling, though; you don't want to scramble your other ingredients with hot cider.
Begin by pouring your apple cider into a small saucepan. Place it over medium heat and let it simmer gently, stirring now and then. You'll watch it slowly reduce down to just a quarter cup, which will take about 10 to 15 minutes.
This process fills your kitchen with the most wonderful smell. Once it's reduced, take it off the heat and let it cool down for a bit; you don't want it to be piping hot when you add it to the batter later.
While the cider is cooling, grab a large mixing bowl. Toss in your softened butter and that packed light brown sugar. Now, beat them together with an electric mixer until the mixture turns pale, fluffy, and wonderfully creamy.
This isn't a step to skip—creaming the butter and sugar properly incorporates air, which helps give your bread a lovely, light texture. It should take about two to three minutes of beating on a medium speed.
Scrape down the sides of the bowl to make sure everything is evenly mixed. Then, beat in the vanilla extract and the eggs, one at a time, just until they're combined. You want to mix until you no longer see streaks of egg yolk.
Overmixing at this stage can make the bread tough, so just go until it's nicely blended. In a separate small bowl, whisk together the applesauce, Greek yogurt, and your now-cooled, reduced apple cider.
In another medium-sized bowl, it's time to whisk together all your dry goods. That's the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking them first does two important things.
It ensures the leavening agents and spices are evenly distributed throughout the flour, so you don't get any bitter pockets of baking soda. This simple act guarantees a consistent flavor and a perfect rise in every slice.
Now for the main event! Add about half of your dry ingredient mixture to the butter and egg mixture. Beat it on low speed until it's just incorporated. Then, spoon in half of the apple cider and applesauce mixture.
Repeat these steps with the remaining dry and wet ingredients, mixing only until the last streaks of flour disappear. The batter will be thick and beautifully fragrant—resist the urge to keep mixing!
Pour the finished batter into your prepared loaf pan, using a spatula to spread it out evenly into the corners. Slide it into your preheated 350°F oven and let it bake for 40 to 50 minutes.
You'll know it's done when the top is a gorgeous golden brown and a toothpick poked into the very center comes out clean, with maybe just a crumb or two clinging to it.
Let the loaf cool in the pan for just 10 minutes—this is crucial. Then, carefully lift it out using the parchment paper overhang and place it on a wire rack or cutting board. While it's still warm, mix your sugar and cinnamon for the topping in a small bowl.
Use a pastry brush to generously coat the top, bottom, and all sides of the loaf with the melted butter. Immediately, sprinkle and press the cinnamon-sugar mixture all over the buttered surface, using your hands to make sure it sticks nicely.
For an extra bit of texture and fruitiness, try folding a half-cup of finely diced apples into the batter right at the end. A handful of chopped walnuts or pecans would also add a lovely crunch, if that's your thing.
When you're adding the dry and wet ingredients to the creamed mixture, the key is to mix only until you no longer see streaks of flour. Overworking the batter develops the gluten in the flour, which can lead to a tough, dense loaf instead of a tender one.
If you plan on freezing this loaf for later, hold off on the cinnamon-sugar topping. Wrap the plain, cooled bread tightly and freeze it, then add the buttery sugar coating after it has thawed for the very best texture and flavor.
This bread is wonderfully versatile, fitting perfectly into any part of your day. A thick, warm slice with a pat of melting butter makes for the most sublime breakfast. It’s a hug in food form, truly.
For an effortless and impressive dessert, serve a slice slightly warmed with a scoop of vanilla bean ice cream. The contrast of the warm, spiced bread and the cold, creamy ice cream is simply divine. And don't forget a hot cup of coffee or spiced chai tea on the side.
Once the bread is completely cool, store any leftovers in an airtight container at room temperature. It will stay perfectly moist and delicious for up to three days this way. The sugar coating might soften a bit, but the flavor will only improve.
If you've sliced into it, you can press a piece of parchment paper directly onto the cut face of the loaf to help keep it from drying out. For longer storage, freezing is your best friend, just remember the tip about the topping.
If you find yourself without plain Greek yogurt, vanilla Greek yogurt is a fantastic substitute. It adds a subtle extra layer of vanilla flavor that works beautifully with the other spices. Sour cream is another great, tangy alternative that will work just as well.
Out of individual cinnamon and nutmeg? A total of two teaspoons of apple pie spice or pumpkin pie spice can stand in for them seamlessly. It’s a convenient shortcut that still delivers all the warm, autumnal flavor you're looking for.
This apple cider donut bread is tender and moist, perfectly spiced, and infused with the richness of apple cider. Coated in cinnamon-sugar, it’s all the best parts of an apple cider donut—in the form of an easy, quick bread perfect for fall! Just imagine the cozy aromas that fill your kitchen when a freshly baked loaf is cooling on the counter.
Servings 12
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.