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Cozy Fall Apple Cider Donut Bread: Easy One-Loaf Recipe

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This cozy fall apple cider donut bread has all the warm, spiced flavor of your favorite apple cider donut, but it’s baked in a loaf pan with zero hassle. No frying, no piping, no special equipment. Just one bowl, a whisk, and about fifteen minutes of hands-on time.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 3 tablespoons (42 g) unsalted butter, melted (for coating)
  • 1/3 cup (65 g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
  2. Pour 1 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to a simmer. Let it cook for about 12-15 minutes, stirring occasionally, until it has reduced to about 1/4 cup. Set it aside to cool.
  3. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
  4. In a separate large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar together until light and fluffy, about 2-3 minutes.
  5. Beat in 2 room-temperature eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and the cooled, reduced apple cider.
  6. Add about one-third of the flour mixture to the butter mixture and stir until just combined. Pour in half of the 1/2 cup of buttermilk and mix gently. Repeat with another third of the flour, then the remaining buttermilk, and finally the last of the flour. Mix until just combined. Do not overmix.
  7. Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  8. Let the bread cool in the pan for 10 minutes. Then, use the parchment paper to lift it out and transfer it to a cooling rack. While the bread is still warm (but not hot), brush the top and sides with the 3 tablespoons of melted butter. In a shallow bowl, mix together 1/3 cup granulated sugar and 1 tablespoon ground cinnamon. Roll the warm, buttered bread in the cinnamon sugar, pressing gently so it sticks. Let the bread cool completely on the rack before slicing.

Notes

Don’t skip reducing the cider. Room temperature ingredients matter. Measure your flour correctly by spooning it into the measuring cup and leveling it off. The cinnamon-sugar coating is best applied while the bread is warm. The bread tastes best on the day it is made, but it stays moist for up to 3 days at room temperature.

Nutrition

Keywords: apple cider donut bread, fall bread, apple bread, cinnamon sugar bread, easy loaf cake, apple cider recipe, fall baking

Find it online: https://lenatable.com/cozy-fall-apple-cider-donut-bread-easy-one-loaf-recipe/