Description
If you’re looking for a perfect fall treat that combines the comforting flavors of apple cider and the nostalgic taste of donuts, then this Apple Cider Donut Bread recipe is just what you need. This bread is a delightful twist on the classic apple cider donut, bringing the same warmth and spice in a loaf form that’s easy to make and share. Whether you’re enjoying a slice with your morning coffee or serving it as a dessert at a fall gathering, this recipe will quickly become a seasonal favorite.
Apple cider donuts have long been a staple at fall festivals and apple orchards, celebrated for their moist, cake-like texture and deep cinnamon flavor. This bread captures those beloved characteristics and makes them accessible to home bakers of all skill levels. Plus, it’s a great way to use up any leftover apple cider you might have from your autumn adventures.
Ingredients
Ingredients List (with Measurements)
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- ½ cup apple cider (preferably reduced)
- ¼ cup sour cream or Greek yogurt
For the Cinnamon-Sugar Topping:
- 2 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper, leaving some overhang for easy removal.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix Wet Ingredients
In another bowl, combine the granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Whisk until the mixture is smooth and well combined.
4. Add Apple Cider and Sour Cream
Gradually whisk the apple cider and sour cream into the wet ingredients until fully incorporated.
5. Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients, gently folding them together with a spatula. Mix just until no dry flour remains—be careful not to overmix.
6. Pour and Bake
Pour the batter into the prepared loaf pan, smoothing the top with your spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Topping
While the bread is baking, prepare the cinnamon-sugar topping. In a small bowl, mix together the sugar and cinnamon. Set aside.
8. Apply the Topping
Once the bread is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, brush the top with melted butter and generously sprinkle the cinnamon-sugar mixture over it.
9. Cool and Serve
Allow the bread to cool completely on a wire rack before slicing and serving. Enjoy it with your favorite fall beverage, like hot apple cider or coffee.
Notes
Tips and Notes
- Using Whole Wheat Flour: For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. This will add a slightly nuttier flavor and increase the fiber content, though it may make the bread a bit denser.
- Adding Mix-Ins: Enhance the texture and flavor of your bread by adding mix-ins like chopped apples, raisins, or walnuts. These additions can add a delightful surprise in each bite.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or a similar binder to help the bread maintain its structure.
- Vegan Variation: To make the bread vegan, replace the egg with a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water). Use plant-based butter or oil instead of dairy butter, and choose a dairy-free yogurt for the sour cream substitute.
- Enhancing Flavor: For an even more pronounced apple flavor, you can add 1/2 teaspoon of apple pie spice or a tablespoon of applesauce to the batter. These additions will make the bread even more fragrant and flavorful.