Delicious Apple Cider Donut Bread

Oh my gosh, you guys – have you ever bitten into one of those warm, sugary apple cider donuts at a fall festival and just melted? That's exactly what inspired this Apple Cider Donut Bread! I swear, the first time I made it, my whole kitchen smelled like autumn magic – cinnamon, nutmeg, and sweet apple cider swirling together. The best part? You get that same cozy donut flavor but in loaf form, which means more slices to go around (not that I'm sharing). It's ridiculously moist with that crackly cinnamon-sugar crown, perfect with your morning coffee or as an after-dinner treat. Trust me, this bread doesn't last long!

I originally tweaked this recipe after coming home empty-handed from our local orchard – they'd sold out of donuts! Now it's my go-to whenever I need that nostalgic cider mill taste without leaving the house. The secret? Reducing the apple cider just slightly so that apple flavor really sings. Whether you're hosting brunch or just craving something sweet, this bread delivers all the warm fuzzies of fall in every bite.

Why You’ll Love Apple Cider Donut Bread

Listen, this isn’t just bread—it’s basically autumn in loaf form. Here’s why you’re going to obsess over it:

• The texture is unreal—moist, tender crumb that stays soft for days (if it lasts that long).
• That cinnamon sugar topping? It crackles like the crust on your favorite cider donut.
• It smells like a pumpkin patch and a bakery had a lovechild while baking.
• You can pretend it’s breakfast (it has applesauce! yogurt! totally justifiable) or lean into dessert mode.
• No deep fryer needed—all the cozy donut vibes without the mess.

The Perfect Blend of Flavors

Reduced apple cider packs a punch, while cinnamon and nutmeg do their cozy spice dance. The brown sugar adds caramel warmth—it’s like your favorite flannel shirt but edible.

Easy to Make, Hard to Resist

One bowl (mostly), no fancy skills required. Even if you burn toast regularly, this bread forgives you. Plus, kids go wild for the sugary top—instant hero status.

A Nostalgic Treat

That first bite teleports you straight to hayrides and orchard visits. It’s the taste of leaf piles, crisp air, and waiting in line for fresh donuts—but you can eat it in pajamas.

Ingredients You’ll Need for Apple Cider Donut Bread

Okay, let’s raid the pantry! Nothing too wild here—just good, cozy ingredients that’ll make your kitchen smell like a fall dream. Pro tip: If you’re like me and forget to soften butter, just zap it for 10 seconds (no judgment). Here’s what you’ll grab:

Bread Batter

• ½ cup apple cider – The star! Simmer it for 5 minutes first if you want extra apple oomph.
• ½ cup unsalted butter – Room temp, please! Cold butter = sad, lumpy batter.
• 1 cup packed light brown sugar – That caramel-y depth makes all the difference.
• 1 teaspoon vanilla extract – The cheap stuff works fine here—save the fancy bottle for cookies.
• 2 large eggs – Also room temp. Pop ’em in warm water for 5 minutes if you forgot.
• ¼ cup unsweetened applesauce – Secret moisture booster! No need to measure perfectly.
• 3 tablespoon plain Greek yogurt – Full-fat or low-fat both work—just not flavored unless you want strawberry-donut bread (…actually?).
• 2 cups all-purpose flour – Spoon and level it, don’t scoop! Or your bread might turn into a brick.
• 1½ teaspoon baking powder + ¼ teaspoon baking soda – Yes, both! They’re the rise dream team.
• ½ teaspoon salt – Balances the sweetness—don’t skip it.
• 1½ teaspoon ground cinnamon + ½ teaspoon ground nutmeg – Warm spice hug in every bite.

Topping

• ¼ cup granulated sugar – Regular white sugar for that classic donut crunch.
• ½ tablespoon ground cinnamon – Because more is always better when it comes to cinnamon.
• 2 tablespoon unsalted butter, melted – Just enough to make the sugar stick in glorious patches.

See? No weird ingredients hiding here. Now let’s make some magic!

Step-by-Step Instructions for Apple Cider Donut Bread

Preparing the Batter

First things first - crank that oven to 350°F (175°C) and grease your 9x5 loaf pan like you're painting a masterpiece. Don't skimp - this bread likes to stick! Now grab two bowls - one medium, one large. In the medium one, whisk together all your dry stuff: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside like it's treasure (because, honestly, it is).

In your large bowl, beat the butter and brown sugar until it looks fluffy like a cloud. Seriously, go at it for a full minute - this is where the magic starts. Now crack in those eggs one at a time, then throw in vanilla, applesauce, and yogurt. Mix until it looks like golden silk. Don't worry if it seems a bit lumpy at first - keep going and it'll smooth right out!

Baking the Bread

Here's the fun part - alternate adding your dry ingredients and apple cider to the wet mix. I do three additions: dry, cider, dry, cider, dry. Mix just until combined after each - overmixing makes tough bread! The batter will be thick but pourable. Scrape it into your greased pan and smooth the top with a spatula like you're tucking it into bed.

Slide that beauty into the oven for 50-55 minutes. Around the 45-minute mark, start checking with a toothpick - you want it to come out with just a few crumbs, not wet batter. If the top's browning too fast, tent it with foil. And whatever you do, resist opening the oven door too much - we don't want a sunken loaf!

Adding the Topping

While the bread bakes, mix your sugar and cinnamon in a little bowl. When the bread's done, let it cool in the pan for exactly 10 minutes - this prevents a crumbly mess. Now for the best part: melt your butter and gently brush it over the warm bread. Don't drench it - just enough to make the top sticky. Then, with reckless abandon, sprinkle that cinnamon sugar all over! It'll stick in glorious patches like the world's best donut crust.

Let it cool completely before slicing (I know, torture!) or you'll have a gooey mess. But hey, if you "accidentally" tear off a corner while it's warm...I won't tell.

Variations for Apple Cider Donut Bread

Okay, let’s play with this recipe! Want to jazz it up? Try tossing in ½ cup chopped pecans or walnuts—they add the perfect crunch. Feeling fancy? Fold in ¼ cup diced dried apples or raisins for extra bursts of fruity sweetness. If you’re a glaze person (who isn’t?), whisk together ½ cup powdered sugar + 1 tablespoon apple cider and drizzle it on after the cinnamon sugar topping—hello, bakery-level decadence!

Got dietary needs? No sweat. Swap the flour for gluten-free 1:1 blend, use coconut oil instead of butter, and pick dairy-free yogurt. The bread might be slightly denser, but still delicious. Want more spice? Add ¼ teaspoon cardamom or cloves—just don’t tell Grandma I messed with her classic combo!

Serving and Storage Tips for Apple Cider Donut Bread

Oh, the joy of slicing into this bread! Personally, I love it warmed up for about 10 seconds in the microwave—just enough to make the cinnamon sugar topping slightly melty. Serve it with your morning coffee (the sugar crust counts as a garnish, right?) or as dessert with a scoop of vanilla ice cream. Room temp is great too—perfect for packing in lunchboxes or sneaking midnight slices straight from the container.

Speaking of containers! Store leftovers (ha!) in an airtight container at room temp for 3 days, or pop it in the fridge for up to 5. To freeze, wrap slices in plastic wrap and stash in a freezer bag for 2 months. Thaw at room temp or give ‘em a quick toast—good as new!

Helpful Notes for Apple Cider Donut Bread

A few extra tricks to make this bread foolproof: First, simmer your apple cider for 5 minutes before measuring—it concentrates the flavor like magic. Room temp ingredients really do matter here—cold eggs or butter can make your batter look curdled (it’ll bake fine, but smooth is prettier!). If you’re out of applesauce, mashed banana works in a pinch (just expect a slight flavor twist). Want to lighten it up? Swap half the flour for whole wheat pastry flour—it adds fiber without drying out. And psst—if your topping sinks in, just sprinkle extra cinnamon sugar after slicing. No one will know!

Frequently Asked Questions About Apple Cider Donut Bread

Okay, let’s tackle those burning questions I always get about this bread:

1. Can I use apple juice instead of cider?
Sure, but cider has more intense flavor—if using juice, reduce it by simmering first.

2. Why is my bread dense?
Overmixing is usually the culprit! Stop stirring as soon as the flour disappears—it’s okay if the batter’s lumpy.

3. My topping isn’t sticking—help!
Brush the butter while the bread’s still warm (but not hot), and press the sugar gently so it adheres.

4. Can I bake this in muffin tins?
Absolutely! Fill cups ¾ full and bake 18-20 minutes—mini donut breads for everyone!

5. How do I know when it’s done?
A toothpick should have moist crumbs—if it’s totally clean, you’ve overbaked.

Final Thoughts on Apple Cider Donut Bread

Listen, if you take one thing from me today, let it be this: you need this bread in your life. It’s the easiest way to bottle up autumn’s coziest flavors and unleash them whenever you want. Seriously—one bite of that cinnamon-sugar crust and you’ll forget store-bought donuts even exist. Whether you’re a baking newbie or a kitchen pro, this loaf is foolproof magic waiting to happen. So grab that apple cider and get mixing—your future self (and anyone lucky enough to get a slice) will thank you!