Apple Cider Donut Bread

Apple Cider Donut Bread transforms classic fall donuts into moist, cinnamon-sugar coated quick bread. Ready in 90 minutes with real apple cider reduction.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens.

Last October, I stood in my kitchen at 11 p.m., scraping charred apple cider off my favorite saucepan. My first attempt at reducing cider had gone sideways fast. However, that midnight disaster taught me the secret to this Apple Cider Donut Bread—patience with the reduction changes everything.

You know that moment when orchard smells hit you? This bread captures it perfectly. Moreover, it brings the magic of apple cider donuts straight to your countertop without deep-frying or fancy equipment.

I’ve baked this recipe seventeen times now. Each iteration taught me something new about moisture, spice balance, and that gorgeous cinnamon-sugar crust. Whether you’re a seasoned baker or just starting out, this one’s surprisingly forgiving.

Let me tell you—this isn’t your average quick bread. It’s a love letter to New England autumn mornings, county fairs, and the pure joy of warm cinnamon sugar melting on your fingertips.

What Makes This Apple Cider Donut Bread Special

This bread recipe delivers authentic donut flavor through a concentrated apple cider reduction. Furthermore, the technique intensifies those tart, fruity notes while adding natural sweetness.

Traditional apple cider bread often tastes flat. In contrast, reducing the cider by half creates depth that mimics the real deal. Additionally, the double coating method—melted butter followed by cinnamon sugar—produces that signature donut exterior.

Thomas Keller often emphasizes ingredient quality in simple recipes. This holds especially true here since apple cider is your star player. Consequently, choosing fresh-pressed cider from local orchards makes a noticeable difference.

Ingredients You’ll Need

Ingredient	US Measure	Metric	Notes
Apple cider	2 cups	473 ml	Fresh-pressed preferred
Butter (room temp)	½ cup	113 g	Quality matters here
Brown sugar	1 cup	200 g	Light or dark works
Large egg	1	1	Room temperature
Vanilla extract	1 tsp	5 ml	Pure, not imitation
All-purpose flour	2 cups	240 g	Spoon and level
Apple pie spice	1 tbsp	8 g	Or DIY blend
Baking powder	1 tsp	5 g	Fresh for best rise
Baking soda	½ tsp	3 g	Helps browning
Salt	½ tsp	3 g	Balances sweetness

For the Topping:

Ingredient	Amount	Purpose
Melted butter	¼ cup	Helps sugar stick
Granulated sugar	½ cup	Creates crust
Cinnamon	1 tbsp	Classic donut flavor

Shopping Tips for US Grocery Stores

Well, here’s what I’ve learned from countless grocery runs. Look for apple cider in the refrigerated produce section during fall months. Avoid apple juice—it won’t work the same way.

Store-brand butter works perfectly fine. Meanwhile, splurge on real vanilla extract since imitation versions taste artificial in simple recipes like this.

Fresh baking powder makes a difference. Check your container’s expiration date before starting. Similarly, apple pie spice should smell vibrant and warm when you open the jar.

Bold Add-ins & Creative Variations:

• Chopped pecans (½ cup) for crunch
• Dried apple pieces (⅓ cup) for texture
• Maple extract (¼ tsp) instead of vanilla
• Cardamom (¼ tsp) for sophistication

International Substitutions:

Replace apple pie spice with: 2 tsp cinnamon + ½ tsp nutmeg + ¼ tsp allspice + ⅛ tsp cloves.

Quality Indicators

Fresh apple cider appears cloudy with sediment at the bottom. Clear juice indicates filtering and pasteurization that removes flavor. Additionally, smell the cider—it should have a strong, fresh apple aroma.

For brown sugar, choose packages without hard lumps. Room temperature butter should dent easily when pressed but still hold its shape.

Equipment & Step-by-Step Instructions

You’ll need basic equipment for this donut bread recipe. Most items are probably already in your kitchen.

Essential Tools:

• Medium saucepan (for cider reduction)
• 9×5-inch loaf pan
• Electric mixer (hand or stand)
• Mixing bowls
• Pastry brush
• Cooling rack
• Sheet pan

DIY Alternatives:

No electric mixer? A wooden spoon and serious arm workout work fine. Furthermore, a fork can substitute for the pastry brush in a pinch.

Step 1: Reduce the Apple Cider

Add two cups of apple cider to your saucepan over medium heat. Bring it to a rolling boil, then reduce to a gentle simmer.

Cook for 20-30 minutes until reduced by half. You’ll know it’s ready when you have roughly one cup remaining. The liquid should look slightly syrupy and smell intensely apple-forward.

Common Mistake Alert: Oops! I once walked away and reduced it too far. The cider turned into apple candy. Watch it carefully during the last five minutes.

Set the reduced cider aside to cool completely. This prevents scrambling your eggs later.

Step 2: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Butter your 9×5 loaf pan generously, getting into all corners.

Pro tip from Julia Child: Use butter instead of cooking spray for better flavor and browning. Additionally, a light dusting of flour after buttering prevents sticking.

Step 3: Cream Butter and Sugar

Add room temperature butter and brown sugar to your mixing bowl. Beat with an electric mixer for 2-3 minutes until the mixture looks light, fluffy, and pale.

This step incorporates air for a tender crumb. Don’t rush it. The mixture should increase in volume noticeably.

Step 4: Add Wet Ingredients

Beat in the egg and vanilla extract until fully combined. The mixture might look slightly curdled—that’s normal.

Scrape down the bowl sides to ensure even mixing. This takes about 30 seconds on medium speed.

Step 5: Combine Everything

Add all dry ingredients (flour, apple pie spice, baking powder, baking soda, salt) directly to the butter mixture. Pour in your cooled, reduced apple cider.

Switch to a wooden spoon or spatula. Stir by hand until just combined—you should see a few small flour streaks. Overmixing creates tough, dense bread.

Man, oh man, this is where patience pays off. Resist the urge to keep stirring.

Step 6: Bake Until Golden

Pour batter into your prepared loaf pan. Spread it evenly to the corners.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be deeply golden brown.

Sensory Indicator: Your kitchen will smell like an apple orchard met a cinnamon factory. That’s how you know it’s almost ready.

Let the bread cool in the pan for exactly 15 minutes. This prevents crumbling when you remove it.

Step 7: Apply the Magic Coating

Remove the bread to a cooling rack set over a sheet pan. This catches excess cinnamon sugar beautifully.

Brush melted butter generously over the top and all sides of the warm bread. Work quickly while it’s still hot—the butter needs to soak in slightly.

Combine granulated sugar and cinnamon in a small bowl. Sprinkle liberally over all buttered surfaces, letting excess fall onto the sheet pan below.

The warm butter acts like glue. Consequently, you get that irresistible donut shop coating we all crave.

Step 8: Cool and Serve

Let the bread cool for one full hour before slicing. I know waiting feels impossible. However, cutting too early creates gummy texture.

Slice with a serrated knife using a gentle sawing motion. Each piece should reveal a tender, moist crumb with pockets of concentrated apple flavor.

Expert Tips for Perfect Apple Cider Donut Bread Results

Timing Matters: Reduce your cider the day before if you want to streamline baking day. Store it refrigerated in an airtight container.

Temperature Control: All ingredients should be at room temperature. Cold eggs and butter create lumpy batter that bakes unevenly.

The Toothpick Test: When checking doneness, insert the toothpick slightly off-center. The middle is the last part to set.

Crust Perfection: Apply cinnamon sugar immediately after brushing with butter. Waiting even two minutes reduces adhesion significantly.

Altitude Adjustments: Above 3,000 feet, reduce baking powder to ¾ teaspoon and increase oven temperature to 365°F.

Creative Variations Worth Trying

Maple Pecan Apple Cider Bread: Add ½ cup chopped pecans to the batter. Replace half the cinnamon in the topping with ¼ teaspoon maple extract mixed into the butter.

Cranberry Orange Twist: Fold in ⅔ cup dried cranberries and 1 tablespoon orange zest. This variation shines during Thanksgiving week.

Chai-Spiced Version: Replace apple pie spice with: 1½ tsp cinnamon + ½ tsp ginger + ½ tsp cardamom + ¼ tsp cloves + ⅛ tsp black pepper.

Vegan Adaptation: Substitute butter with vegan butter or coconut oil. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes).

Mini Loaf Gift Pack: Divide batter among four mini loaf pans. Reduce baking time to 30-35 minutes. Perfect for holiday gift-giving.

Storage and Make-Ahead Instructions

Method	Duration	Instructions
Room Temperature	3 days	Wrap tightly in plastic wrap
Refrigerated	5 days	Store in airtight container
Frozen (whole)	3 months	Double-wrap in plastic, then foil
Frozen (sliced)	2 months	Layer parchment between slices

Make-Ahead Strategy: Bake the bread completely but skip the cinnamon-sugar coating. Freeze unwrapped. When ready to serve, thaw completely, warm in a 300°F oven for 10 minutes, then apply the butter and sugar coating fresh.

Toast leftover slices lightly. The edges caramelize beautifully while the interior stays tender.

Perfect Pairings

This apple cider bread pairs wonderfully with sharp cheddar cheese for a sweet-savory breakfast. Additionally, cream cheese spread complements the warm spices perfectly.

Serve alongside hot coffee or these colorful Italian cookies for an autumn brunch spread. Furthermore, it makes an excellent base for French toast—simply dip slices in egg mixture and pan-fry until golden.

For holiday gatherings, arrange slices next to sweetened condensed milk snowballs and white chocolate peppermint cookies for a diverse dessert table.

Looking for more bread inspiration? Check out this moist banana bread recipe that uses similar techniques for incredible texture.

Apple Cider Donut Bread FAQs

Bringing It All Together

This Apple Cider Donut Bread transforms seasonal cider into something you’ll crave year-round. The concentrated reduction technique elevates simple ingredients into bakery-quality results.

Remember my burnt saucepan disaster? That taught me patience produces better flavor. Similarly, waiting that full hour before slicing rewards you with perfect texture.

This bread recipe works beautifully for weekend brunch, holiday gifting, or Tuesday afternoon pick-me-ups. Pair it with apple cider (hot or cold) for the ultimate fall experience.

Have you tried making your own donut bread before? I’d love to hear about your variations or happy accidents in the kitchen. Share your creations on social media and tag us—seeing your beautiful loaves absolutely makes my day.

Looking for more festive treats? These funfetti Christmas cookies and Italian Christmas cookies round out any dessert spread perfectly.

Now grab that apple cider and start reducing. Your kitchen is about to smell absolutely incredible.

For additional baking techniques and tips, check out King Arthur Baking’s comprehensive guide to quick breads, which offers expert insights on perfecting texture and rise.