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Apple Cider Donut Bread

Apple cider donut bread with a tender spiced crumb and a thick cinnamon-sugar crunch on top. Reduced cider simmers down for concentrated flavor, then the loaf bakes until a toothpick comes out clean.
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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
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: cool the reduced cider slightly before mixing so the butter stays emulsified and the crumb stays tender. Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. Dietary swap: for a lighter option, use plain low-fat Greek yogurt in place of sour cream (batter may be slightly less rich).