Description
This Cider Donut Bread recipe combines the warm, comforting flavors of apple cider and apple pie spice into a moist, tender loaf. With a crackly sugar-spice topping reminiscent of classic cider donuts, this bread offers a delightful fall-inspired treat perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1 ¼ cups apple cider (or apple juice)
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
Sugar-Spice Topping
- ¼ cup apple cider
- ½ cup (100 g) granulated sugar
- 2 teaspoons apple pie spice
Instructions
- Preheat oven and prepare loaf pan: Preheat your oven to 350°F (175°C). Lightly spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, apple pie spice, and kosher salt to ensure the leavening agents and spices are evenly distributed.
- Whisk wet ingredients: In a separate bowl, thoroughly whisk the apple cider, large egg, melted unsalted butter, and vanilla extract until fully combined.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl and gently fold with a spatula or spoon until just combined. Be careful not to overmix; the batter should remain slightly runny and lumpy.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it evenly to promote uniform baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 65 to 75 minutes. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs and the top is golden brown.
- Cool slightly in pan: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. This helps the bread set and makes it easier to handle.
- Brush with apple cider: While the bread is still warm, pour the ¼ cup of apple cider evenly over the top of the loaf while it is still in the pan. This step adds moisture and extra cider flavor.
- Prepare sugar-spice topping: In a small bowl, mix together the ½ cup granulated sugar and 2 teaspoons apple pie spice until well combined.
- Remove bread from pan: Carefully invert or lift the bread out of the loaf pan onto a large piece of parchment paper, taking care not to break the loaf.
- Coat with sugar-spice mixture: Sprinkle the sugar and apple pie spice blend evenly over the entire surface of the bread. Turn the loaf as needed to cover all sides with this flavorful, crunchy crust.
- Cool completely before serving: Let the bread cool fully on the parchment paper. Cooling allows the sugar-spice topping to set properly and the flavors to meld before slicing and serving.
Notes
- Make sure to avoid overmixing the batter to keep the bread tender and avoid toughness.
- Room temperature egg helps create a smooth batter and even baking.
- If you don’t have apple pie spice, substitute with a blend of cinnamon, nutmeg, and allspice.
- For a stronger apple flavor, use fresh apple cider rather than apple juice.
- This loaf is best enjoyed within 2 days but can be wrapped tightly and refrigerated for up to 4 days.
