Apple Cider Donut Bread
Apple cider donut bread is a warm and comforting quick bread filled with the flavors of apple cider, freshly grated apple, and a blend of cozy spices. Reminiscent of classic apple cider donuts enjoyed in the fall, this apple loaf cake is topped with the best part - a crunchy cinnamon sugar coating!
Servings: 10 slices
Calories: 354kcal
Equipment
- 8x4 inch loaf pan
- Mixing bowls
- Box grater
Ingredients
Cake
- 1 cup fresh apple cider
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons apple pie spice
- ½ teaspoon kosher salt
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- ½ cup canola oil
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 1 cup grated apples (peeled) about 1 cup
- ½ cup sour cream room temperature
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- ½ tablespoon cinnamon
Instructions
- Add the apple cider to a saucepan, bring to a boil, then reduce to a simmer. Cook until the apple cider is reduced by half and gets slightly thicker and stickier. Remove from the heat to cool.1 cup fresh apple cider
- Preheat the oven to 350℉ and grease and line an 8x4” loaf pan with a parchment paper sling.
- Whisk together the flour, baking soda, baking powder, apple pie spice and salt.2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons apple pie spice, ½ teaspoon kosher salt
- In another bowl, whisk together the sugars, canola oil, eggs, and vanilla until completely combined. Fold in the apple and sour cream until combined.⅔ cup light brown sugar, ⅓ cup granulated sugar, ½ cup canola oil, 2 large eggs , 2 teaspoons vanilla, 1 cup grated apples (peeled), ½ cup sour cream
- Add the dry ingredients to the wet ingredients and fold until mostly combined. Add the reduced apple cider and finish folding it into the batter.
- Pour the batter into the prepared loaf pan and spread evenly. Mix together the sugar and cinnamon, the sprinkle evenly all over the top of the loaf.¼ cup granulated sugar, ½ tablespoon cinnamon
- Bake for 45-55 minutes until a toothpick inserted into the center comes out clean with a few moist crumbs but no wet batter.
- Cool on a wire rack for 15 minutes, then use the parchment paper slings to remove the loaf from the pan and finish cooling on the wire rack.
Video
Notes
If using a 9x5” loaf pan, begin checking for doneness at the 40-minute mark. Baking the cake in this pan size will produce a slightly shorter loaf.
Store the cake lightly covered at room temperature for 4 days. To freeze, wrap the cake tightly in plastic wrap, then aluminum foil and freeze for up to 3 months. Unwrap and thaw at room temperature.
Nutrition
Calories: 354kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 44mg | Sodium: 216mg | Potassium: 118mg | Fiber: 1g | Sugar: 31g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
