Apple Cider Donut Loaf – Spiced and Delicious
A soft and moist apple cider donut loaf made with reduced apple cider, warm cinnamon and nutmeg, then finished with a buttery cinnamon-sugar coating. This easy fall loaf has all the cozy flavor of classic apple cider donuts without the deep frying.
Ingredients
Apple Cider Loaf
- 1 ½ cups apple cider
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 2 Large eggs room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- 2 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Reduce the apple cider: Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat. Cook until it reduces to about 3/4 cup. Remove from the heat and let it cool.
- Prepare the loaf pan: Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Mix the wet ingredients: In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the eggs and vanilla and whisk until smooth. Stir in the sour cream and cooled reduced apple cider.
- Make the batter: Gradually add the dry ingredients to the wet ingredients. Gently fold with a spatula just until combined. Do not overmix the batter.
- Fill the loaf pan: Transfer the batter to the prepared loaf pan and spread it evenly. Gently smooth the top with a spatula.
- Bake and cool: Bake for about 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack.
- Add the cinnamon-sugar coating: Brush the warm loaf with melted butter. Mix the granulated sugar and cinnamon together, then sprinkle and gently press the mixture over the top and sides of the loaf.
- Slice and serve: Allow the loaf to cool enough to slice cleanly. Cut into thick slices and serve slightly warm or at room temperature.
Notes
- Reduce the apple cider: This step concentrates the apple flavor and gives the loaf a richer, more authentic apple cider donut taste. Let the reduced cider cool before adding it to the batter.
- Don't overmix: Once the dry ingredients are added, mix just until combined. Overmixing can make the loaf dense instead of soft and tender.
- Use room-temperature ingredients: Room-temperature eggs and sour cream blend more easily into the batter and help create a smoother, more evenly textured loaf.
- Check for doneness: Baking times can vary between ovens. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Don't skip the topping: Brushing the warm loaf with melted butter and adding cinnamon sugar gives it the classic sweet, spiced coating that makes it taste like an apple cider donut.
- For cleaner slices: Let the loaf cool before slicing. Use a sharp serrated knife and gently saw through the cinnamon-sugar crust.
- Serving idea: Serve slices slightly warm with coffee, hot apple cider, whipped cream, or a scoop of vanilla ice cream.
- Storage: Store the cooled loaf in an airtight container. Refrigerate for longer freshness or freeze individual slices for later.
Nutrition Facts
- Calories: 320 kcal
- Total Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 75 mg
- Sodium: 220 mg
- Total Carbohydrates: 44 g
- Dietary Fiber: 1 g
- Total Sugars: 25 g
- Protein: 5 g