Description
This Apple Cider Donut Bread recipe brings all the cozy flavor of apple cider donuts into an easy, sliceable loaf. Made with reduced apple cider, a swirl of brown butter, orange zest, and warm baking spices, it bakes up soft and fragrant with a crisp sugar-and-spice crust — a brown butter apple bread perfect for fall baking.
Ingredients
For the bread
- 2 cups (16 oz) apple cider (fresh-pressed, unfiltered)
- 10 tbsp (142 g) unsalted butter, plus additional to coat pan
- ¾ cup (150 g) brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract or vanilla bean paste
- ½ cup (4 oz) unsweetened applesauce
- 1 tbsp orange zest
- 2¼ cups (270 g) unbleached all-purpose flour
- 1½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt (Diamond Crystal)
For the sugar-and-spice topping
- 4 tbsp (50 g) granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cardamom
- Pinch kosher salt
Instructions
- Reduce the apple cider: Pour the apple cider into a medium saucepan and bring it to a boil over medium-high heat. Once boiling, reduce to a simmer and cook, stirring occasionally with a silicone spatula, until the cider has reduced to about ½ cup, 15–20 minutes. It should be syrupy and deeply fragrant. Set aside to cool slightly.
- Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns golden brown with a nutty aroma, 5–7 minutes. Pour the browned butter into a heat-safe bowl to stop the cooking. Set aside to cool slightly.
- Mix the wet ingredients: In a large mixing bowl, whisk together the brown sugar, cooled browned butter, and cooled reduced apple cider until glossy and smooth. Add the eggs and vanilla, whisking until fully combined. Whisk in the applesauce and orange zest until incorporated.
- Combine the dry ingredients: In a separate large bowl, whisk together the flour, cinnamon, cardamom, nutmeg, ginger, baking powder, baking soda, and kosher salt until evenly distributed.
- Combine wet and dry: Add the wet ingredients to the dry ingredients and gently fold until no streaks of flour remain. Be careful not to overmix — the batter should be thick and slightly glossy.
- Prepare the pan and topping: In a small bowl, mix the granulated sugar with the cinnamon, nutmeg, cardamom, and a pinch of salt to make the donut-sugar blend. Grease a 9×5-inch (1-lb) loaf pan with butter, then add a few spoonfuls of the sugar mixture and shake to coat the inside of the pan. Pour any excess sugar that doesn’t stick back into the sugar bowl — you’ll use the rest later to sprinkle over the top.
- Fill and Top: Spoon the batter into the prepared pan, smoothing the top with a spatula. Drag a wet butter knife lengthwise through the center of the batter to create a shallow line — this encourages an even crack as it bakes. Then, sprinkle the remaining sugar mixture evenly over the entire surface of the batter.
- Bake: Bake at 350°F (177°C) for 55–60 minutes. The loaf should be golden and domed, the top should spring back lightly when pressed, and a toothpick inserted in the center should come out mostly clean — a few crumbs are fine. For the most accurate results, use an instant-read thermometer; the internal temperature should register between 200°F and 205°F (93°C–96°C) when fully baked.
- Cool and serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Cool at least 20 minutes before slicing so the crumb sets and the crust stays crisp. Serve slightly warm or at room temperature.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
For the best flavor and texture, use fresh-pressed apple cider, not apple juice.
Once fully cooled, store in an airtight container at room temperature for up to 3 days. You can warm slices briefly in a dry skillet over medium-low heat if desired. For longer storage, wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 322
- Sugar: 26 g
- Sodium: 353 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 71 mg