Apple Cider Donut Bread

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Oh my gosh, you HAVE to try this Apple Cider Donut Bread! It’s like biting into those irresistible cider mill donuts, but in cozy loaf form—perfect for slicing thick and enjoying with your morning coffee. I first made this last fall when I had gallons of fresh cider left over from apple picking, and wow, did it become an instant favorite. The secret? Reducing cider concentrates all those sweet-tangy apple flavors right into the batter. Then that crunchy spiced sugar topping? Absolute magic. Trust me, your kitchen will smell like autumn heaven, and everyone will beg for seconds.

Why You’ll Love This Apple Cider Donut Bread

Okay, let me count the ways this bread steals hearts (and taste buds!) every single time I make it:

• Moist and cozy: Thanks to reduced apple cider in the batter, every slice stays soft and tender—just like your favorite cider donut, but without the frying mess.
• Warm spice magic: That apple pie spice blend? It’s like autumn hugged your loaf. Cinnamon, nutmeg, and cloves make every bite smell and taste like a cider mill visit.
• Easy-peasy: One bowl, no fancy mixer needed. Even if baking isn’t your usual jam, you’ve got this.
• The topping crunch: Brushing warm cider on fresh-from-the-oven bread before rolling it in spiced sugar? Genius. It’s that irresistible crackly-sweet crust from donut shops.
• Crowd pleaser: Breakfast, snack, dessert—this loaf disappears fast. My neighbor once traded me homemade soup for a whole one. Worth it.

Seriously, if fall had a signature scent, this Apple Cider Donut Bread would bottle it.

Ingredients for Apple Cider Donut Bread

Gathering your ingredients is the first step to that heavenly apple cider donut magic! Here’s everything you’ll need, divided between the loaf and that irresistible topping. Pro tip: measure everything before you start—it makes the process so much smoother.

For the Loaf

Dry Ingredients:

• 2 cups (250 g) all-purpose flour – Spoon and level it, friends! No packed flour here.
• 1 ½ cups (300 g) granulated sugar – Yes, it’s sweet like a donut. That’s the point!
• 2 teaspoons baking powder – Freshness matters—give the can a sniff. It should smell tangy, not dull.
• 2 teaspoons apple pie spice – My homemade blend: 1½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp cloves. Store-bought works too!
• ½ teaspoon kosher salt – If using table salt, reduce to ¼ tsp.

Wet Ingredients:

• 1 ¼ cups apple cider – Not juice. The unfiltered, cloudy kind from the farmers’ market makes all the difference.
• 1 large egg, room temperature – Cold eggs can make the butter seize. Just pop it in warm water for 5 minutes if you forgot to take it out.
• 2 tablespoons unsalted butter, melted – Let it cool slightly so it doesn’t cook the egg.
• 1 tablespoon vanilla extract – Splurge on the good stuff here—it adds depth.

For the Topping

This is where the donut shop vibes happen! Don’t skip or skimp—it’s the crown jewel.

• ¼ cup apple cider – Heat it gently to help the sugar stick.
• ½ cup (100 g) granulated sugar – Regular white sugar works best for that classic crunch.
• 2 teaspoons apple pie spice – Same blend as the loaf for flavor harmony.

Note: If your cider is super tart, add an extra tablespoon of sugar to the topping mix. Taste as you go—baking should be fun, not strict!

How to Make Apple Cider Donut Bread

Ready to bake the most delicious apple cider donut bread of your life? Let’s do this! I promise it’s as fun to make as it is to eat. Just follow these simple steps, and soon your kitchen will smell like a fall fairground.

Preparing the Batter

First things first—preheat that oven to 350°F (175°C) and grease your loaf pan well. Trust me, you don’t want to skip this step unless you enjoy chiseling bread out of pans (been there!).

Now, in a large bowl, whisk together all your dry ingredients: the flour, sugar, baking powder, apple pie spice, and salt. Get them nice and combined—this ensures every bite has that perfect spice distribution.

In goes the good stuff! Pour in the apple cider, egg, melted butter, and vanilla. Here’s my golden rule: mix until just combined. A few small lumps? Totally fine! Overmixing makes tough bread, and we want tender, donut-like perfection. I usually use a wooden spoon and about 30-40 strokes max.

Baking and Applying the Topping

Pour that gorgeous batter into your prepared pan—it should be about 2/3 full. Slide it into the oven and set your timer for 50 minutes, but don’t walk away just yet!

Around the 45-minute mark, start the toothpick test. Stick it in the center—if it comes out with a few moist crumbs (not wet batter), you’re golden. If not, give it 5 more minutes and check again. My loaf usually takes about 55 minutes, but ovens vary, so keep an eye on it.

While the bread bakes, make your topping magic: heat the ¼ cup apple cider in a small saucepan until warm (not boiling), and mix the sugar with apple pie spice in a shallow dish.

Here’s the fun part! As soon as the bread comes out of the oven, brush the warm cider all over the top—it soaks in and makes the sugar stick. Then, carefully flip the loaf out onto a cutting board (use oven mitts—that pan’s hot!) and brush cider on all sides. Roll it in the spiced sugar like you’re giving it the coziest fall sweater ever.

Let it cool for at least 20 minutes before slicing—I know, the wait is torture, but it helps the crumb set. Then? Dive in and enjoy that perfect donut-bread hybrid you just created!

Tips for Perfect Apple Cider Donut Bread

After making this loaf more times than I can count (and taste-testing every single one—tough job, I know!), I’ve picked up some foolproof tricks to guarantee your bread turns out bakery-level amazing every time.

• Fresh spices are non-negotiable: That jar of apple pie spice hiding in your cabinet since last Thanksgiving? Give it a sniff. If it doesn’t make you sneeze with cinnamon joy, toss it. Old spices taste like dust, and we’re going for vibrant fall flavors here.
• Stop mixing the second the batter comes together: I literally count my stirs—40 max! Overmixing develops gluten, which turns your tender donut bread into something resembling a doorstop. A few flour streaks? They’ll disappear during baking.
• Adjust sweetness to your cider: Some ciders are sweeter than others. Taste yours before adding sugar to the batter—if it’s super tart, bump up the sugar by 2 tablespoons. For extra apple punch, reduce 1 ½ cups cider down to 1 cup before adding to the batter.
• Grease your pan like you mean it: My grandma’s trick? Butter the pan, then dust it with flour or use parchment strips on the bottom. That sugary topping makes sticking disasters way too heartbreaking.
• Wait (just a little!) to slice: I know it’s hard when your kitchen smells like heaven, but letting the bread cool for 20 minutes prevents crumbly slices. Warm is good—scalding hot and falling apart? Not so much.

Bonus tip: If your topping sugar isn’t sticking well, brush on a second layer of warm cider and roll again. More crunch = more happiness!

Variations to Try

Okay, confession time—I can never resist tweaking recipes! Here are my favorite ways to play with this Apple Cider Donut Bread while still keeping that cozy autumn spirit. Whether you’re accommodating dietary needs or just feeling adventurous, these twists always deliver.

Gluten-Free Goodness

Swap the all-purpose flour for a 1:1 gluten-free blend (I love King Arthur’s). Add ½ teaspoon xanthan gum if your mix doesn’t include it—this helps mimic that tender donut texture. Pro tip: Let the batter rest for 10 minutes before baking to prevent grittiness.

Dairy-Free Delight

Use melted coconut oil instead of butter, and make sure your apple cider brand is dairy-free (some “natural” ciders sneak in milk proteins). The topping still gets that perfect crackle!

Maple Sugar Magic

Replace half the granulated sugar in the topping with maple sugar for deeper flavor. Brush the warm loaf with maple syrup instead of cider if you’re feeling extra Vermont-core. Just whisper “leaf-peeping season” as you take your first bite.

Nutty Crunch

Fold ½ cup chopped toasted pecans or walnuts into the batter before baking. They add wonderful texture against that soft crumb. Bonus points if you mix some into the spiced sugar topping too!

Boozy Apple Upgrade

For adults-only versions, replace ¼ cup of cider with bourbon or spiced rum in both the batter and topping glaze. The alcohol bakes off, leaving just warm, caramelized goodness behind.

See? Endless possibilities! My philosophy: Recipes are guidelines, not rules. Have fun making this Apple Cider Donut Bread your own—then tell me which variation you adored!

Serving and Storing Apple Cider Donut Bread

Now for the best part—eating your masterpiece! This Apple Cider Donut Bread shines brightest when served slightly warm. I like to pop slices in the microwave for 10 seconds just to wake up those spices. Pair it with:

• A steaming mug of coffee – The bitterness balances the bread’s sweetness perfectly. Extra points if you add cinnamon to your brew!
• Spiced chai tea – All those warm flavors together? Pure autumn bliss.
• Vanilla ice cream – For dessert, toast a slice and top with a scoop. The melty ice cream soaking into the warm bread? Absolute heaven.

When storing (if there’s any left!), wrap cooled bread tightly in plastic wrap or foil, or pop it in an airtight container. It stays deliciously moist at room temperature for up to 3 days. The topping may soften slightly—no worries! A quick 5-minute warm-up in a 300°F oven brings back that delightful crunch.

Want to freeze it? Slice first, wrap individual pieces in parchment paper, then stash in a freezer bag for up to 2 months. Thaw overnight on the counter or zap slices straight from frozen for 20-30 seconds. Pro tip: Freeze before adding the sugar topping, then apply fresh cider and spice-sugar mix after reheating.

My favorite way to enjoy leftovers? Thick slices toasted with butter melting into all those nooks and crannies. Breakfast of champions!

FAQ About Apple Cider Donut Bread

I get so many questions about this recipe—it’s clear we’re all obsessed with that donut-bread magic! Here are the answers to the ones I hear most often. (P.S. If you have a question I didn’t cover, shout it in the comments—I love troubleshooting!)

Can I use apple juice instead of cider?

You can, but the flavor won’t be as deep. Cider has that unfiltered, slightly tangy punch that makes this bread special. If you must sub, reduce 1½ cups juice by simmering until it’s down to 1¼ cups—this concentrates the flavor. Add ½ teaspoon lemon juice to mimic cider’s brightness.

How do I freeze this bread?

Two ways! For whole loaves: Cool completely, wrap tightly in plastic + foil, and freeze up to 2 months. For slices: Separate with parchment squares in a freezer bag. Thaw at room temp or microwave frozen slices for 20 seconds. Pro tip: Freeze before adding the sugar topping, then brush with warm cider and roll in fresh spice-sugar after thawing.

What’s the best pan size?

A standard 9×5-inch loaf pan is perfect—it gives that tall, bakery-style slice. For mini loaves (great for gifting!), divide batter between three 5¾x3-inch pans and bake 30-35 minutes. Avoid overfilling any pan beyond ⅔ full, or you’ll get volcanic spillovers (ask me how I know).

Why did my topping sugar melt into the bread?

Ah, the bread was likely too hot when you applied it! Let it cool just 2-3 minutes after baking—you want it warm enough for the cider to soak in but not so hot that the sugar dissolves. If it happens, just roll the loaf in more spiced sugar once fully cooled.

Can I make this into muffins?

Absolutely! Fill greased muffin cups ¾ full and bake at 375°F for 18-20 minutes. Dip the tops in cider and sugar while warm. They’re like portable cider donut holes—dangerously snackable!

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates based on my favorite way to make this Apple Cider Donut Bread. Your exact counts might vary depending on specific brands or tweaks (like that extra handful of nuts you snuck in—I see you!). Here’s the scoop per generous slice:

• Calories: 280 – Worth every single one when it tastes this good!
• Sugar: 35g – It’s basically dessert-for-breakfast territory, and I’m here for it.
• Sodium: 120mg – A lil’ pinch of salt makes all the flavors pop.
• Fat: 4g (2g saturated) – Mostly from that glorious butter.
• Carbs: 58g – Perfect fuel for leaf-raking marathons.
• Fiber: 1g – Hey, apples count as fruit, right?
• Protein: 3g – Eggs and flour doing their thing.

Important note: These values assume 10 slices per loaf. If you’re like me and cut “tasting slivers” all day, your actual intake might be… flexible. 😉 For exact counts, plug your specific ingredients into a nutrition calculator—but honestly? Some things (like autumn joy) can’t be measured!

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