Easy Apple Cider Donut Bread

If a farm stand doughnut and a cozy fall candle had a baby that didn’t require a deep fryer or a day off work, it would be this loaf. Apple cider donut bread: all the cider-soaked, cinnamon-sugar glory, none of the “now what do I do with 3 gallons of hot oil” drama. You simmer down apple cider, whisk it into a quick batter, bake it, then roll the whole loaf in cinnamon sugar like it’s getting ready for a night out. It’s tender, fragrantly appley, and yes, it will make your house smell like you cleaned it. You didn’t, but we don’t have to tell anyone.

Last time I made this, my husband “taste-tested” so much of the cinnamon sugar that I had to mix a second bowl. The kids were busy arguing over who licked the whisk first (no one, because I’m not raising salmonella enthusiasts), and I realized halfway through that my loaf pan was too small. Did I switch pans? Absolutely not. I shoved a tray under it to catch the overflow and called it “rustic.” Ten out of ten, would chaos-bake again.

Time-Saving Hacks

– Reduce the cider the night before, stash it in the fridge, and pretend you “just whipped this up.”
– Melt butter in the loaf pan while the oven preheats. Boom: greased pan without dirtying another dish.
– Skip the separate bowl for dry ingredients. Whisk them on top of the wet like a rebel, then fold. The baking police are busy.
– No pastry brush? Dip a paper towel in melted butter to coat the loaf before the sugar roll. Classy? No. Effective? Yes.
– Mix the cinnamon sugar right in the loaf pan after you’ve turned the bread out. Spin it around like a sugary skateboard.

Serving Ideas

– Coffee, obviously. If it’s before 10 a.m., it’s breakfast. I don’t make the rules, I just enforce them.
– Hot chai or tea if you’re pretending to be chill and mysterious.
– Warm slice + vanilla ice cream = dessert you absolutely did not “forget” to plan.
– A pat of salted butter because sweet + salty is the personality trait I chose.
– Serve with wine if the kids asked “what’s for dinner?” before lunch again. You’ve earned it.

What to Serve It With

– A cheese board with sharp cheddar and apples for full fall overachiever energy.
– Crispy bacon and scrambled eggs for a breakfast-for-dinner situation that somehow fixes everything.
– Thick Greek yogurt and berries if you want to cosplay as a balanced human.
– Bourbon or spiked cider for “grown-up apple orchard” vibes on the couch.

✔Tips & Mistakes

– Use cider, not juice: You want unfiltered apple cider. Reduce it by half for that Big Apple Energy.
– Don’t overmix: Stir until just combined. Overzealous whisking = tough loaf and personal regret.
– Pan size matters: Standard 8.5×4.5-inch works best. 9×5 is fine; check a few minutes early. Too small? Put a tray underneath and believe in yourself.
– Let it cool before sugaring: Warm is good; piping hot turns the sugar into glue.
– Butter = glue: Brush the loaf with melted butter so the cinnamon sugar actually sticks to something other than your shirt.
– Tent if browning too fast: Foil hat for the last 10–15 minutes if the top gets too toasty.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Wrapped tightly 2–3 days (hide it well).
– Fridge: Up to 5 days. Warm slices in the toaster oven to revive the crunch.
– Freezer: Wrap slices individually. Microwave 20–30 seconds, then hit with fresh cinnamon sugar if you’re extra.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Brown sugar for half the granulated = deeper, doughnut-shop flavor.
– Add-ins: Chopped apples, pecans, or a swirl of apple butter if you’re feeling showy.
– Gluten-free: Use a 1:1 baking blend with xanthan gum and don’t overbake.
– Dairy-free: Swap butter with neutral oil or vegan butter; use DF milk if the recipe asks.
– Streusel top: Mix butter, flour, brown sugar, and cinnamon; sprinkle before baking for crunchy chaos.
– Muffins: Same batter, 350°F, 18–22 minutes. Roll the tops in cinnamon sugar like tiny divas.

Frequently Asked Questions

Easy Apple Cider Donut Bread

Moist, cinnamon-spiced loaf that captures the flavor of apple cider donuts—finished with a buttery cinnamon-sugar coating. No mixer needed!

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup apple cider Simmer to reduce to 0.5 cup; cool before using
• ▢ 1.5 cup all-purpose flour
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp kosher salt
• ▢ 1 tsp ground cinnamon for batter
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 tsp ground allspice
• ▢ 0.5 cup granulated sugar for batter
• ▢ 0.25 cup light brown sugar packed
• ▢ 0.33 cup neutral oil canola or vegetable
• ▢ 0.5 cup unsweetened applesauce
• ▢ 2 large eggs at room temperature
• ▢ 1 tsp vanilla extract
• ▢ 2 tbsp unsalted butter melted, for topping
• ▢ 0.25 cup granulated sugar for cinnamon-sugar topping
• ▢ 1 tsp ground cinnamon for cinnamon-sugar topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and line a 9x5 inch loaf pan with parchment, leaving overhang for easy removal.
• Add apple cider to a small saucepan and simmer over medium heat until reduced to about 0.5 cup, 10 to 12 minutes. Cool to room temperature.
• In a large bowl, whisk flour, baking powder, baking soda, salt, 1.0 tsp cinnamon, nutmeg, and allspice until combined.
• In a separate bowl, whisk eggs, 0.5 cup granulated sugar, and 0.25 cup brown sugar until smooth. Whisk in oil, applesauce, vanilla, and the cooled reduced cider.
• Pour wet ingredients into dry and fold gently just until no dry streaks remain. Do not overmix.
• Transfer batter to the prepared pan and smooth the top. Bake 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
• While the bread bakes, stir together 0.25 cup granulated sugar and 1.0 tsp cinnamon for the topping.
• Cool the loaf in the pan for 10 minutes. Lift out, then brush the top with the melted butter and shower with the cinnamon-sugar mixture to coat.
• Cool completely on a rack before slicing. Serve warm or at room temperature.

Notes

For the best flavor, use real apple cider (not apple juice). If your loaf browns too quickly, tent with foil during the last 15 minutes. Store covered at room temperature for 2 days or refrigerate up to 5 days; leftovers toast beautifully.