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Apple Cider Donut Bread

Apple Cider Donut Bread

Patricia Collins
This easy Apple Cider Donut Bread captures all the flavor of a fresh cider donut in loaf form. Warm spices, moist crumb, and a sugary cider glaze make it a must-bake fall treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 320 kcal

Ingredients
  

Loaf:

  • 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

Topping:

  • ¼ cup apple cider
  • ½ cup 100 g granulated sugar
  • 2 teaspoons apple pie spice

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, apple pie spice, and salt.
  • In a separate bowl, mix apple cider, egg, melted butter, and vanilla until smooth.
  • Add wet ingredients to dry and stir gently until just combined—do not overmix.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  • While baking, mix the topping ingredients in a small bowl.
  • Immediately after baking, brush topping mixture over the warm loaf.
  • Cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before slicing.

Notes

  • Use fresh, unfiltered apple cider for the best flavor.
  • Don't overmix the batter—stir just until no dry flour remains.
  • This recipe can be made into muffins or mini loaves; adjust bake time accordingly.
  • Store in an airtight container at room temp for 3 days, or refrigerate up to 7.
  • Freezes well for up to 3 months when wrapped tightly.