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Apple Cider Donut Bread

Apple cider donut bread with a thick cinnamon sugar crust and a tender spiced apple cider crumb. Reduced apple cider boosts flavor, while a quick bake in a loaf pan delivers cake-like slices with classic donut-style sweetness.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

apple cider
  • 1.5 cup apple cider
all-purpose flour
  • 2.5 cup all-purpose flour
baking powder
  • 2 tsp baking powder
baking soda
  • 0.5 tsp baking soda
salt
  • 0.5 tsp salt
ground cinnamon
  • 1.5 tsp ground cinnamon
nutmeg
  • 0.5 tsp nutmeg
butter, softened
  • 0.5 cup butter, softened
brown sugar, packed
  • 0.75 cup brown sugar, packed
eggs
  • 2 eggs large
sour cream
  • 0.5 cup sour cream
vanilla extract
  • 1 tsp vanilla extract
butter, melted
  • 3 tbsp butter, melted for topping
sugar
  • 0.333 cup sugar mixed with cinnamon for topping

Equipment

  • 1 sheet pan

Method
 

Reduce the apple cider
  1. Simmer apple cider for 15-20 minutes until reduced to 1/2 cup, then cool.
Prepare the pan and dry mix
  1. Preheat the oven to 350°F, grease and line a 9x5-inch loaf pan.
  2. Whisk all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
Mix batter
  1. Beat butter and brown sugar until fluffy, then beat in eggs, sour cream, vanilla extract, and the reduced cider.
  2. Fold the dry ingredients into the wet just until combined, then spread the batter into the loaf pan.
Bake and coat
  1. Bake at 350°F for 50-55 minutes until a toothpick comes out clean.
  2. Cool the loaf for 10 minutes.
  3. Brush the warm loaf all over with melted butter, then press on the cinnamon sugar topping while it’s still warm.

Notes

Pro tip: reduce the cider until you reach exactly 1/2 cup for the right moisture and spiced flavor—let it cool so it doesn’t seize the batter. Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lighter option, use reduced-fat sour cream (the crumb remains tender, with slightly less richness).