Description
This Cider Donut Bread recipe is a delightful fall-inspired treat combining the cozy flavors of apple cider and warm spices. Soft and moist, this bread is topped with a cinnamon-sugar crust, reminiscent of classic cider donuts, perfect for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1 ¼ cups apple cider (or apple juice)
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
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 ensure the bread doesn’t stick.
- 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 and spices.
- Whisk wet ingredients: In a separate bowl, thoroughly whisk the apple cider, large egg, melted unsalted butter, and vanilla extract until everything is well combined.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl. Gently stir with a spatula or spoon until just combined, being careful not to overmix. The batter should look slightly runny and lumpy.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it out evenly so it bakes uniformly.
- 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 help it 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 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 with the flavorful crust.
- Cool completely before serving: Let the bread cool fully on the parchment paper to allow the topping to set and the flavors to meld. Slice and serve once cooled.
Notes
- Use fresh apple cider or high-quality apple juice for best flavor.
- Do not overmix the batter to keep the bread tender.
- If you prefer a stronger apple flavor, soak the bread with the apple cider more than once after baking.
- This bread is best enjoyed within 2-3 days, stored wrapped at room temperature.
- To keep the crust crisp, avoid storing the bread in airtight containers until after the topping sets.
