Oh, you guys. If there’s one thing that instantly transports me back to crisp autumn days, cozy sweaters, and the glorious scent of something wonderful baking, it’s the smell of apple cider donuts. They’re just pure magic, right? But let’s be honest, sometimes you want that incredible flavor, that spiced, sweet apple goodness, without all the fuss of deep frying. That’s where this apple cider donut bread comes in. Think of it as your favorite fall donut, but in the easiest, most comforting loaf form. It’s like the love child of a perfect quick bread and the most irresistible apple cider donut you’ve ever had. I actually started making this recipe years ago when I was craving that donut shop flavor but had a house full of little ones and zero time for anything complicated. This one is a lifesaver, and honestly, my family asks for it constantly, especially when the leaves start to turn. If you love apple cinnamon anything, or just need a little piece of fall in your life any time of year, you are going to adore this apple cider donut bread.
What is Apple Cider Donut Bread?
So, what exactly *is* apple cider donut bread? Well, it’s exactly what it sounds like! It’s a wonderfully moist, tender quick bread infused with all the warm, comforting flavors of apple cider donuts. We’re talking cinnamon, nutmeg, a touch of cloves, and that signature apple cider zing, all baked into a beautiful loaf. It’s not a yeasted bread that requires proofing; it’s more akin to a really elevated banana bread or a spiced cake batter, but with that unmistakable donut twist. The name itself just hints at the deliciousness to come. It’s essentially taking all the best parts of a freshly fried apple cider donut – the tender crumb, the warm spice blend, the sweet glaze – and making it incredibly accessible for home bakers. It’s the perfect treat for a lazy weekend morning, an afternoon pick-me-up, or even a delightful dessert. It’s essentially a hug in a slice.
How do I make Apple Cider Donut Bread?
Quick Overview
This apple cider donut bread recipe is wonderfully straightforward. You’ll start by whisking together your dry ingredients, then combining your wet ingredients. Once they’re all mixed, you’ll gently combine them to form a thick batter. Then comes the fun part: we’ll swirl in a simple spiced apple filling for extra flavor and texture. Bake until golden and a toothpick comes out clean, then finish with a delicious spiced glaze. It’s a one-bowl wonder for the wet ingredients and mostly a one-bowl process for the batter, minimizing cleanup. The whole process from start to finish usually takes me about 15-20 minutes of active prep time, and then just the baking time!
Ingredients
For the Main Batter:
All-Purpose Flour: I usually use about 2 ½ cups. Make sure to spoon and level your flour into the measuring cup, don’t scoop directly from the bag, or you’ll end up with a dry bread. That’s a mistake I learned early on!
Granulated Sugar: 1 cup. This provides the base sweetness.
Brown Sugar: ½ cup, packed. The molasses in brown sugar adds a wonderful depth of flavor and moisture, just like in a good cookie.
Baking Soda: 1 teaspoon. This is our primary leavening agent, giving the bread a nice lift.
Cinnamon: 1 tablespoon. We want that classic cinnamon spice to really shine through!
Nutmeg: ½ teaspoon. Just a hint adds complexity without being overpowering.
Ground Cloves: ¼ teaspoon. Use sparingly; it’s potent but adds that perfect cozy spice note. You could also use a pinch of allspice if you prefer.
Salt: ½ teaspoon. Balances out the sweetness.
Eggs: 2 large. Make sure they’re at room temperature; they incorporate better.
Vegetable Oil (or other neutral oil): ½ cup. This is key for a super moist bread. You could also use melted and slightly cooled butter, but oil tends to keep quick breads moist for longer.
Apple Cider: 1 cup. Use good quality, unfiltered apple cider if you can find it. It really makes a difference in flavor. You can often find this at farmer’s markets or in the juice aisle, especially in the fall.
Vanilla Extract: 1 teaspoon. Enhances all the other flavors.
For the Filling:
Apple (finely diced): 1 medium. I like using a Fuji or Honeycrisp apple for their sweetness and firmness. You want it really finely diced so it integrates nicely into the bread. No need to peel!
Brown Sugar: 2 tablespoons. To help caramelize the apples.
Cinnamon: 1 teaspoon. More cinnamon, always!
For the Glaze:
Powdered Sugar: 1 ½ cups. Sifted is best to avoid lumps.
Apple Cider: 2-3 tablespoons. You can also use milk for a whiter glaze, but cider keeps with the theme!
Cinnamon: ½ teaspoon. For that extra hint of spice.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides to make lifting the bread out super easy – that’s my preferred method!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk them really well to make sure everything is evenly distributed. This ensures consistent flavor and lift throughout the bread. You’re looking for a uniform mixture with no clumps.
Step 3: Mix Wet Ingredients
In a separate medium bowl (or a large liquid measuring cup), whisk together the eggs, vegetable oil, apple cider, and vanilla extract until well combined and slightly frothy. Make sure the apple cider is at room temperature or slightly warm; cold liquid can sometimes cause the oil to seize up a bit.
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir just until combined. Do NOT overmix! A few streaks of flour are okay; they’ll disappear during baking. Overmixing develops the gluten too much, which can lead to a tough, dense bread instead of a tender crumb. We want it just barely brought together.
Step 5: Prepare Filling
In a small bowl, toss the finely diced apple with the brown sugar and cinnamon. This simple step helps the apple bits get tender and releases some of their natural sweetness and flavor. You want them evenly coated.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan. Sprinkle about half of the prepared apple filling over the batter. Dollop the remaining batter over the filling, then scatter the rest of the apple filling on top. Now, take a butter knife or a skewer and gently swirl through the batter a few times to create those beautiful marbled pockets of apple goodness. Don’t over-swirl, or you’ll just mix everything together. We want distinct layers and pockets.
Step 7: Bake
Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back slightly when gently pressed. Oven temperatures can vary, so start checking around the 50-minute mark. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Let the bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This is crucial! If you try to glaze it while it’s too warm, the glaze will melt right off. Once it’s completely cool, whisk together the sifted powdered sugar, 2 tablespoons of apple cider, and cinnamon for the glaze until smooth. Add more cider, a teaspoon at a time, if needed to reach your desired drizzling consistency. Drizzle generously over the cooled bread.
Step 9: Slice & Serve
Once the glaze has set slightly (or completely, if you prefer), slice your apple cider donut bread and enjoy! It’s best served at room temperature. I love to slice it thick for a really satisfying piece.
What to Serve It With
This apple cider donut bread is so wonderfully versatile, it truly fits in wherever you need a touch of deliciousness! For a truly special BREAKFAST, I love serving it warm with a good mug of hot coffee or a steaming cup of chai. The spices in the bread just sing when paired with a warm beverage. It’s also fantastic with a dollop of Greek yogurt or a smear of butter.
When it comes to BRUNCH, this bread really shines. It feels a little more elegant than your everyday muffin, but it’s still so easy. I like to arrange thick slices on a platter alongside fresh fruit like berries or orange segments. A small bowl of whipped cream or even a light caramel sauce for dipping can elevate it even further. For a slightly more indulgent brunch, pair it with a mimosa or a spiced apple cider cocktail.
As a DESSERT, it’s a delightful surprise. While it’s not overly sweet, the glaze adds that perfect touch of decadence. Serve a slice warm, perhaps with a scoop of good quality vanilla bean ice cream or a light drizzle of crème anglaise. It’s also wonderful with a sprinkle of toasted pecans or walnuts for added crunch and flavor.
And for those COZY SNACKS in between? This bread is your best friend. It’s perfect with a glass of milk for the kids, or a glass of rosé or hard cider for the adults. It’s the kind of thing you can just grab a slice of while you’re catching up on emails or enjoying a quiet moment. My personal family tradition is to have a slice with our evening tea when the weather gets cooler. It’s the ultimate comfort food, plain and simple. It’s also fantastic alongside a bowl of apple crisp or even a mild cheddar cheese for a sweet and savory combination!
Top Tips for Perfecting Your Apple Cider Donut Bread
I’ve made this apple cider donut bread more times than I can count, and over the years, I’ve picked up a few little tricks that I think really elevate it from good to absolutely fantastic. So, let’s dive into some of my favorite tips!
Apple Prep: When it comes to the apple filling, don’t be tempted to skip dicing it finely. Large chunks can sometimes be too moist or prevent the bread from baking evenly. Also, I never peel my apples for this recipe! The skin adds a lovely color and a touch of texture, and it’s so easy to eat. Just make sure to dice them really small, about ¼ inch cubes or smaller, so they integrate seamlessly into the batter. I like using apples that hold their shape well when baked, like Fuji, Honeycrisp, or Gala.
Mixing Advice: This is probably the most crucial tip for any quick bread: DO NOT OVERMIX! As soon as you add the wet ingredients to the dry, stir *just* until there are no dry streaks of flour remaining. A few little lumps are perfectly fine, even desirable! Overmixing develops the gluten in the flour, which leads to a tough, chewy bread. We want a tender, delicate crumb, so gentle mixing is key. I always use a rubber spatula for this part; it helps me feel when the batter is just combined.
Swirl Customization: The swirl is what gives this bread that extra visual appeal and pockets of intense apple flavor. When you add the apple filling, don’t just dump it all in one spot. Distribute it somewhat evenly between the layers. Then, when you swirl with your knife or skewer, try to do it in a few different directions. Think of it as creating gentle currents, not churning a washing machine. You want to see ribbons of apple and spice throughout, not just a uniform pinkish-brown batter. You can also add a pinch of extra cinnamon to your apple filling if you really love that spice kick!
Ingredient Swaps: I’ve tested this recipe with a few variations, and here’s what I’ve learned. For the oil, if you don’t have vegetable oil, canola oil or even melted coconut oil (though it can impart a slight coconut flavor) work well. If you want to try a dairy-free version, you can easily swap the apple cider for plant-based milk like almond or oat milk. For the flour, while I haven’t tested extensively for gluten-free, a good 1-to-1 gluten-free baking blend should work reasonably well, though the texture might be slightly different. I’ve also found that sometimes using slightly older apple cider can lend a more pronounced flavor, so don’t toss that almost-finished carton!
Baking Tips: Every oven is a little different, so getting that perfect bake time might require a slight adjustment. I always recommend baking on the center rack. If you notice the top is browning too quickly before the inside is cooked, don’t hesitate to loosely tent the loaf pan with aluminum foil. This will allow the bread to bake through without burning the top. Also, the “toothpick test” is your best friend here. A few moist crumbs clinging to the toothpick is perfect, indicating it’s done but still wonderfully moist. If it comes out perfectly clean, it might be slightly overbaked.
Glaze Variations: The glaze is simple but adds that final touch of sweetness that really mimics a donut. If you find it too thick, just add a *tiny* bit more apple cider (or milk) until it reaches a drizzly consistency. If it’s too thin, add a little more powdered sugar. For a stronger spice flavor, you can add a tiny pinch more cinnamon or nutmeg to the glaze. If you’re not a fan of apple cider, you can use milk or even a little lemon juice for a brighter glaze. For an extra special touch, I sometimes sprinkle a little cinnamon-sugar mixture over the glaze before it sets!
Storing and Reheating Tips
One of the best things about this apple cider donut bread is how well it keeps, meaning you can enjoy it over several days. I’ve perfected a few methods to ensure it stays delicious!
Room Temperature: Once completely cooled, I like to store my apple cider donut bread at room temperature, loosely covered. I usually just use a piece of plastic wrap or aluminum foil, or even better, place it in a bread box if you have one. It stays wonderfully moist and flavorful for about 2-3 days this way. The glaze might soften slightly, but it’s still delicious. Make sure it’s fully cooled before wrapping, otherwise, condensation can make it soggy.
Refrigerator Storage: If I know I won’t finish it within a few days, or if the weather is particularly warm, I’ll store it in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 5-7 days. The texture might become a little firmer when cold, but don’t worry!
Freezer Instructions: This bread freezes beautifully, which is fantastic for making ahead of time or for stocking up when you’re on a baking spree! Once completely cooled, I like to wrap the entire loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in a heavy-duty freezer bag. It will keep well in the freezer for up to 2-3 months. To thaw, remove it from the freezer and let it thaw overnight on the counter, still wrapped, to maintain moisture. If you want to reheat it after thawing, you can gently warm slices in a toaster oven or a low oven (around 300°F / 150°C) for a few minutes until warmed through.
Glaze Timing Advice: For the best results, I almost always glaze the bread *after* it has completely cooled. If you glaze it while it’s still warm, the glaze will melt and become very thin, and it won’t set up nicely. If you’re freezing the bread, I highly recommend glazing it *after* thawing. If you plan to eat it within a day or two, you can glaze it before storing at room temperature. For refrigerator storage, glazing it before refrigerating is fine, but be aware the glaze might become a bit stickier.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite apple cider donut bread recipe! I truly hope you give this one a try. It’s more than just a recipe; it’s a little slice of cozy, comforting autumn that you can bake up any time of year. It’s that perfect balance of sweet spice, tender crumb, and that unmistakable apple cider flavor that just makes you happy. It’s incredibly easy to make, uses simple ingredients, and the aroma that fills your kitchen while it bakes is simply divine. It’s the kind of baked good that brings people together, perfect for sharing with family, friends, or just enjoying all by yourself with a warm drink.
If you’re a fan of this apple cider donut bread, you might also enjoy my recipes for spiced apple muffins or my classic cinnamon swirl coffee cake. They both capture that same warm, comforting essence. Don’t forget to leave a comment below to let me know how your apple cider donut bread turned out! I love hearing about your baking adventures and any little tweaks you might have made. And if you share a picture on social media, please tag me – I’d love to see it! Happy baking, and enjoy every delicious bite!
Apple Cider Donut Bread
Ingredients
Bread Ingredients
- 2 cups all-purpose flour (250 g)
- 1.5 cups granulated sugar (300 g)
- 2 teaspoons baking powder
- 2 teaspoons apple pie spice
- 0.5 teaspoon kosher salt
- 1.25 cups apple cider (or apple juice)
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
Donut Topping
- 0.25 cup apple cider
- 0.5 cup granulated sugar (100 g)
- 2 teaspoons apple pie spice
Instructions
Preparation Steps
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, apple pie spice, and salt.
- In a separate bowl, whisk together the apple cider, egg, melted butter, and vanilla until well combined.
- Pour the apple cider mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; the batter should be slightly runny.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 65-75 minutes, or until a toothpick inserted into the center of the bread comes out with a few crumbs and the top is golden brown.
- Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
- While the bread is still warm, pour the ¼ cup apple cider over the loaf in the pan.
- In a small bowl, combine the ½ cup granulated sugar and 2 teaspoons apple pie spice.
- Carefully remove the bread from the pan and place it on a large piece of parchment paper.
- Sprinkle the sugar-spice mixture evenly over the bread, rotating the loaf as needed to coat all sides.
- Allow the bread to cool completely before slicing.
Notes
Featured Comments
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