Apple Cider Donut Bread
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.
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.
Notes
Since ovens vary, start checking your loaf at minute 50—overbaking leads to a dry crumb. To avoid sinking apples, toss them in a dash of flour before folding into the batter.
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