Description
This Cider Donut Bread recipe is a delightful twist on traditional quick bread, infused with warm apple pie spices and apple cider for moistness and flavor. Topped with a cinnamon-sugar crust, it perfectly mimics the taste and texture of cider donuts in a convenient, loaf form that’s easy to slice and share. Perfect for fall mornings or as a comforting treat anytime.
Ingredients
Scale
Bread Batter
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons apple pie spice
- ½ teaspoon kosher salt
- 1 ¼ cups apple cider (or apple juice)
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
Sugar-Spice Topping
- ¼ cup apple cider
- ½ cup (100 g) granulated sugar
- 2 teaspoons apple pie spice
Instructions
- Preheat oven and prepare loaf pan. Preheat your oven to 350°F (175°C). Lightly spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray to prevent sticking.
- Combine dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, apple pie spice, and kosher salt to evenly distribute the leavening agents and spices.
- Whisk wet ingredients. In a separate bowl, thoroughly whisk the apple cider, egg, melted unsalted butter, and vanilla extract until well combined.
- Mix wet and dry ingredients. Pour the wet mixture into the bowl with dry ingredients and gently stir with a spatula or spoon until just combined. Avoid overmixing; the batter should remain slightly runny and lumpy.
- Pour batter into pan. Transfer the batter into the prepared loaf pan, spreading it evenly for uniform baking.
- Bake the bread. Place the loaf pan in the preheated oven and bake for 65 to 75 minutes. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs and the top is golden brown.
- Cool slightly in pan. Remove the bread from the oven and let it cool in the pan for about 10 minutes to set.
- Brush with apple cider. While the bread is still warm, pour the ¼ cup of apple cider over the top of the loaf in the pan to infuse extra moisture and flavor.
- Prepare sugar-spice topping. In a small bowl, combine the ½ cup granulated sugar with 2 teaspoons apple pie spice, mixing thoroughly.
- Remove bread from pan. Carefully invert or lift the bread out of the loaf pan onto a large piece of parchment paper to avoid breaking.
- Coat with sugar-spice. Sprinkle the sugar and apple pie spice mixture evenly over the entire surface of the bread, rotating the loaf as needed to cover all sides.
- Cool completely before serving. Let the bread cool fully on parchment paper to allow the topping to set and flavors to meld, then slice and serve.
Notes
- Ensure the egg is at room temperature for better batter consistency.
- Do not overmix the batter to maintain a tender texture.
- The apple pie spice can be substituted with a blend of cinnamon, nutmeg, and allspice if unavailable.
- Using apple cider instead of apple juice adds more authentic flavor.
- Allow the bread to cool completely before slicing to prevent crumbling.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
