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Best Apple Cider Donut Bread with Easy Cinnamon Sugar Crust

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This apple cider donut bread captures the deep, tangy flavor of classic cider donuts without deep-frying. Reduced apple cider, warm spices, and a double-coated cinnamon sugar crust create a soft, tender loaf that’s perfect for fall mornings.

Ingredients

Scale
  • 1 ½ cups apple cider
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (optional)
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup buttermilk, room temperature
  • ¼ cup unsalted butter, melted (for crust)
  • ½ cup granulated sugar (for crust)
  • 1 ½ tablespoons ground cinnamon (for crust)

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ⅓ cup, about 12-15 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes with an electric mixer on medium speed.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and cooled reduced cider. Batter may look curdled; that’s normal.
  6. With mixer on low speed, add dry ingredients and buttermilk alternately: about ⅓ of flour mixture, then half of buttermilk, another ⅓ flour, remaining buttermilk, and final ⅓ flour. Mix just until combined. Do not overmix.
  7. Pour batter into prepared loaf pan and smooth the top. Tap pan gently on counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for last 10-15 minutes.
  9. Cool bread in pan on a wire rack for exactly 10 minutes.
  10. While bread cools, mix ½ cup sugar and 1 ½ tablespoons cinnamon in a shallow dish. Melt ¼ cup butter in a small bowl.
  11. After 10 minutes, lift bread out of pan using parchment overhang. While still warm, brush top and all sides with melted butter. Roll bread in cinnamon sugar mixture, pressing gently to adhere.
  12. Place coated bread on cooling rack and let cool completely (about 1 hour) before slicing. The crust will set into a crackly coating.

Notes

Reduce the cider properly for deep flavor. Use room temperature ingredients for best texture. Do not overmix the batter. Let bread cool completely before slicing to keep crust intact. Bread tastes even better on day two. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: apple cider donut bread, cinnamon sugar crust, fall bread, quick bread, apple cider recipe, easy bread recipe

Find it online: https://zorbmeal.com/best-apple-cider-donut-bread-with-easy-cinnamon-sugar-crust/