Apple Cider Donuts Loaf

A loaf of apple bread, partially sliced, sits on a cooling rack with two whole apples, cinnamon sticks, and a small dish of sauce nearby.

This Apple Cider Donut Loaf is a soft, moist quick bread infused with reduced apple cider and warm spices. Finished with a buttery cinnamon-sugar coating, just like the classic donuts but in a simple loaf form.

Course Breads, Dessert

Cuisine American

Keyword apple cider donut loaf, apple cider loaf

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 430kcal

Author Katie Cooksey

Ingredients

for the loaf-

1 1/2 cups apple cider reduce to 1/2 cup
1/2 cup unsalted butter melted (1 stick)
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

for the topping-

3 tablespoons unsalted butter melted
¼ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

In a small saucepan, over medium heat, simmer the apple cider until reduced to 1/2 cup. Remove from heat and cool slightly.
Preheat the oven to 350° F. Grease and line a 9"x5" loaf pan. Set aside.
In a large bowl, whisk melted butter, sugar, eggs, sour cream, vanilla extract, and cooled reduced cider.
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir into the wet mixture until just combined.
Pour batter into the prepared pan and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in pan for 10 minutes, then transfer to a wire rack.
Brush warm loaf with melted butter.
Mix sugar and cinnamon in a small bowl, then sprinkle generously over the loaf (or roll sides for full coating). Slice and serve!

Notes

Storage and Make Ahead Instructions

To Refrigerate-
Store the cooled loaf in an airtight container and refrigerate up to 5 days. Let slices warm up on the counter or microwave 10 to 15 seconds to soften.

To Make Ahead-
Bake and cool the loaf completely, then wrap well and store up to 48 hours before serving. Add the cinnamon sugar right before serving if you want the coating extra fresh.

To Freeze-
Wrap the whole loaf or individual slices in plastic wrap and foil, then freeze up to 2 months. Thaw at room temperature and warm slices briefly to refresh.

Nutrition