Description
This Apple Cider Donut Bread is a moist and flavorful quick bread infused with the warm spices of cinnamon and nutmeg, enhanced by reduced apple cider for a rich, autumn-inspired taste. Topped with a cinnamon-sugar coating and a buttery glaze, this loaf combines the nostalgic flavors of apple cider donuts with the ease of bread baking, perfect for breakfast or a cozy snack.
Ingredients
Scale
Apple Cider Donut Loaf
- ½ cup apple cider
- ½ cup unsalted butter (at room temperature)
- 1 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs (at room temperature)
- ¼ cup unsweetened applesauce
- 3 Tablespoons plain Greek yogurt
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Topping
- ¼ cup granulated sugar
- ½ Tablespoon ground cinnamon
- 2 Tablespoons unsalted butter (melted)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F and line a 9″ x 5″ loaf pan with parchment paper, allowing the paper to hang over the edges for easy loaf removal.
- Reduce the apple cider: Heat ½ cup of apple cider in a small saucepan over medium heat, stirring occasionally, until it reduces by half to about ¼ cup. Remove from heat and let cool for a few minutes.
- Cream butter and sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat ½ cup unsalted butter and 1 cup packed light brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Scrape down the bowl sides, then add 1 teaspoon vanilla extract and 2 large eggs. Beat until just combined; avoid overmixing.
- Combine wet ingredients: In a small bowl, whisk together ¼ cup unsweetened applesauce, 3 tablespoons plain Greek yogurt, and the cooled reduced apple cider until smooth.
- Mix dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, and ½ teaspoon ground nutmeg.
- Incorporate dry and wet mixes: Add half of the dry ingredients to the egg mixture and beat on medium speed. Then spoon in half of the apple cider mixture, mixing gently. Repeat with the remaining dry ingredients and apple cider mixture, combining everything without overmixing to maintain a tender crumb.
- Transfer and bake: Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake at 350°F for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf: Allow the bread to cool in the pan on a wire rack for 10 minutes. Then lift the loaf out using the parchment paper and place it on a board or plate.
- Prepare the topping: Mix ¼ cup granulated sugar and ½ tablespoon ground cinnamon in a small bowl.
- Apply buttery cinnamon sugar coating: Brush the top, sides, and bottom of the warm loaf generously with 2 tablespoons melted butter. Sprinkle the cinnamon sugar mixture evenly over the loaf, pressing gently with your hand to adhere well.
- Slice and serve: Once coated, slice the donut bread and enjoy the warm, flavorful treat.
Notes
- For best flavor, use fresh apple cider and allow it to reduce as directed to concentrate its taste.
- Make sure eggs and butter are at room temperature to ensure proper mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender and avoid toughness.
- If you prefer, you can substitute plain Greek yogurt with sour cream.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf can be reheated gently in the microwave or oven; you may add extra cinnamon sugar topping if desired after warming.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: apple cider donut bread, autumn bread recipe, cinnamon spice bread, quick bread, fall baking, homemade donut bread
