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This warm, spiced Apple Cider Donut Bread marries sweet cider with cinnamon-rich donut flavors for a homemade breakfast or dessert that feels like fall in every slice.
Full Recipe Introduction
Apple Cider Donut Bread is a one-bowl loaf that tastes like wandering through an orchard at sunset, complete with the gentle hum of leaves stirring in the breeze. This sweet breakfast or dessert treat brings together real apple cider, cozy cinnamon, and just enough sugar to make each bite feel indulgent without weighing you down all morning. As a 50-year-old home cook who’s been baking since my kids were toddlers, I love how this recipe feels both nostalgic and fresh. It’s perfect when you crave that homemade donut taste without waiting in line at the fair. Plus, I lighten it up with applesauce and plain Greek yogurt, and you end up with a moist crumb that’s ideal alongside your morning coffee—no donut shop required.
Why You’ll Love This Recipe
– One-bowl magic: minimal cleanup for more time savoring sweet slices
– Quick prep: toss ingredients, pop in the oven, dance around while it bakes
– Seasonal charmer: celebrates apple cider and cinnamon, classic fall notes
– Snack or dessert: versatile enough for kid-packed lunches or after-dinner treats
– Family-friendly: a hit with kids who love donut vibes and adults who crave homemade goodness
– Freezer-safe: slice, wrap, and stash — fresh taste whenever you need it
– Fiber boost: applesauce and cider add natural moisture and a bit of health halo
– Customizable: switch sugars, flours, or add nuts for your signature twist
Ingredients
– 2 cups all-purpose flour (or swap half for whole wheat pastry flour for extra fiber)
– 1 tsp baking powder (aluminum-free)
– ½ tsp baking soda
– 1 tsp ground cinnamon (freshly ground is best) + pinch of nutmeg
– ½ tsp fine sea salt
– ½ cup granulated sugar (or coconut sugar for a deeper caramel note)
– ½ cup packed brown sugar (light or dark, your call)
– 1 cup fresh apple cider (try Tree Top or Martinelli’s for quality)
– ½ cup unsweetened applesauce (I like using Mott’s for consistency)
– ⅓ cup melted unsalted butter (or refined coconut oil)
– 2 large eggs, room temperature
– 1 tsp pure vanilla extract (Madagascar or Mexican for flavor depth)
– 1 cup finely diced crisp apple (Gala, Honeycrisp, or Fuji work beautifully)
– ½ cup plain Greek yogurt (full-fat for richness, or 2% for a lighter loaf)
– Optional Cinnamon-Apple Glaze: 1 cup powdered sugar, 2 Tbsp apple cider, pinch of cinnamon
Tips for success:
• Choose unfiltered cider for a richer taste and natural sweetness.
• Warm eggs and yogurt slightly under warm tap water for a smoother batter.
• Spoon and level flour to avoid a dense loaf.
Directions
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan (or line with parchment). A nonstick spray with flour works wonders.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl—this dry mix sets the stage for even rising.
3. In a large bowl, stir granulated sugar, brown sugar, melted butter, applesauce, and yogurt until smooth. It’ll look silky and inviting—hooked yet?
4. Crack in eggs and add vanilla; whisk gently until the batter lightens a shade. Avoid overmixing—we want a tender crumb.
5. Pour in apple cider in two additions, stirring after each—watch the batter loosen and breathe in that cozy fall aroma.
6. Fold in the diced apples with a spatula; be gentle so the fruit keeps its shape and juicy bites.
7. Transfer batter to the prepared pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
8. Bake 50–60 minutes or until a toothpick comes out with just a few moist crumbs attached—every oven runs a little differently.
9. Cool in the pan for 10 minutes before transferring to a rack. Let it rest at least 15 more minutes; slicing too soon can lead to a gummy center.
10. To make the glaze, whisk powdered sugar, cider, and cinnamon in a small bowl. Drizzle over the cooled loaf, letting it drip down the sides.
Servings & Timing
Yield: 1 loaf, about 10–12 slices
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cooling Time: 25 minutes
Total Time: ~1 hour 30 minutes
Variations
– Pumpkin swap: use ½ cup pumpkin puree and ½ tsp pumpkin spice.
– Nutty twist: fold in ½ cup chopped pecans or walnuts.
– Gluten-free: replace with 1:1 gluten-free baking flour plus 1 tsp xanthan gum.
– Maple drizzle: swap cider glaze for pure maple syrup with a dash of vanilla.
– Boozy upgrade: stir 1 Tbsp bourbon into the glaze.
– Vegan version: use 2 flax “eggs” (2 Tbsp flaxseed meal + 6 Tbsp water) and coconut yogurt.
Storage & Reheating
Store slices in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days. For longer keeping, wrap slices tightly in plastic and freeze up to 3 months—thaw overnight in the fridge. To refresh, warm individual slices in a toaster oven at 325°F for about 8 minutes until the edges turn crisp and the center steams slightly.
Notes
Since ovens vary, start checking your loaf at minute 50—overbaking leads to a dry crumb. I learned this the hard way when I forgot my first loaf and ended up with something closer to a biscuit! Also, for a tighter crumb, whisk wet and dry mixes separately before combining. Let diced apples macerate in a dash of cider and cinnamon for extra juicy pockets.
FAQs
Q: Can I use store-bought apple juice instead of fresh cider?
A: Yes—just pick a 100% juice with no added sugar. Fresh cider has more depth, but pure apple juice works in a pinch.
Q: Why is my loaf gummy in the middle?
A: Likely underbaked; insert a toothpick and bake in 5-minute increments until it comes out cleanish.
Q: Can I bake this as muffins?
A: Sure! Fill 12 liners two-thirds full and bake for 18–22 minutes.
Q: Any sugar-free options?
A: Swap ¾ cup monk fruit blend for sugar, though texture may shift.
Q: How do I keep apples from sinking?
A: Toss diced apples in 1 Tbsp flour before folding them in.
Q: What’s an egg-free substitute?
A: Use flax “eggs” (2 Tbsp flaxseed meal + 6 Tbsp water) or a store-bought egg replacer.
Q: What pairs well with this loaf?
A: Whipped butter, honey drizzle, or a steaming cup of chai or latte.
Q: Can I add other spices?
A: Yes—try ¼ tsp ground ginger or cardamom for a twist.
Conclusion
This Apple Cider Donut Bread brings the sweet nostalgia of a bakery treat right to your kitchen, harnessing the power of fresh cider, cinnamon, and homemade warmth. Perfect for breakfast nibbles, after-school snacks, or a cozy evening dessert, it’s a crowd-pleaser that feels both simple and soulful. Give it a whirl this fall, and I’d love to hear how you riff on the recipe—drop a comment or share a snapshot on Instagram! For more seasonal inspiration, check out my Pumpkin Spice Loaf or Cinnamon Swirl Coffee Cake.
Apple Cider Donut Bread
Ingredients
- 2 cups all-purpose flour (or swap half for whole wheat pastry flour for extra fiber)
- 1 tsp baking powder (aluminum-free)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon (freshly ground is best) + pinch of nutmeg
- 1/2 tsp fine sea salt
- 1/2 cup granulated sugar (or coconut sugar for a deeper caramel note)
- 1/2 cup packed brown sugar (light or dark, your call)
- 1 cup fresh apple cider (try Tree Top or Martinelli’s for quality)
- 1/2 cup unsweetened applesauce (I like using Mott’s for consistency)
- 1/3 cup melted unsalted butter (or refined coconut oil)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract (Madagascar or Mexican for flavor depth)
- 1 cup finely diced crisp apple (Gala, Honeycrisp, or Fuji work beautifully)
- 1/2 cup plain Greek yogurt (full-fat for richness, or 2% for a lighter loaf)
- Optional Cinnamon-Apple Glaze: 1 cup powdered sugar, 2 Tbsp apple cider, pinch of cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan (or line with parchment). A nonstick spray with flour works wonders.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl—this dry mix sets the stage for even rising.
- In a large bowl, stir granulated sugar, brown sugar, melted butter, applesauce, and yogurt until smooth.
- Crack in eggs and add vanilla; whisk gently until the batter lightens a shade. Avoid overmixing.
- Pour in apple cider in two additions, stirring after each. Fold in the diced apples gently.
- Transfer batter to the prepared pan and bake for 50–60 minutes until a toothpick comes out with just a few moist crumbs.
- Cool in the pan before transferring to a rack. Drizzle with optional Cinnamon-Apple Glaze once cooled.
