Apple cider donut bread brings together reduced apple cider, diced apples, warm cinnamon, and a buttery cinnamon-sugar top in a sliceable quick bread. There is no yeast or frying involved: the batter goes into a standard loaf pan.

The cider step deserves a little planning. Reducing it first gives you a measured amount of concentrated liquid rather than two cups of juice that would overwhelm the batter. Let that reduction cool before mixing it with the butter and eggs.

Jump to ingredients · Baking instructions · Storage

What to expect

A tender apple-and-spice loaf with small pieces of fruit.
A cinnamon-sugar finish brushed onto the warm loaf after baking.
A baked quick bread inspired by cider donuts; the crumb and crust will differ from a fried donut.

Makes: 1 loaf, about 10 slices · Pan: 9 by 5 inches.
Estimated prep: about 1 hour, including reducing and cooling the cider · Bake: 50–60 minutes · Rest and finish: about 20 minutes. Allow about 2 hours 10 minutes to 2 hours 20 minutes before the final cooling for slicing. Pan, oven, and cider-reduction times vary.

Ingredients

2 cups nonalcoholic apple cider, reduced to 1/2 cup and cooled
1 1/2 cups all-purpose flour, spooned into the cup and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened but not melted
3/4 cup packed brown sugar
2 large eggs
1/2 cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
1 cup peeled, finely diced apple

For the cinnamon-sugar finish

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon

Choose the right cider and apples

Use the nonalcoholic apple cider sold as a fall beverage in the United States. Do not use apple cider vinegar or hard cider. The cider should taste pleasantly apple-forward before it goes into the saucepan.

Honeycrisp, Granny Smith, and Pink Lady are useful choices for the diced fruit. Peel and cut it into small, even pieces, roughly 1/4 inch across, so large wet pockets do not dominate a slice. Measure one cup after dicing; apple sizes vary.

How to make apple cider donut bread

Reduce and cool the cider. Put 2 cups cider in a saucepan with room for bubbling. Bring to a simmer, then maintain a steady, gentle simmer, stirring occasionally, until about 1/2 cup remains. Start checking after about 20 minutes; pan width and heat affect the time. Measure carefully in a heat-safe liquid measuring cup. If more than 1/2 cup remains, simmer longer. If it has reduced slightly too far, top up with a little fresh cider to make 1/2 cup. Let it cool until no longer warm before mixing; 10 minutes may not be enough.
Prepare the oven and pan. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang for lifting. Set a rack near the center of the oven.
Mix the dry ingredients. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl, breaking up any small leavener lumps.
Mix the butter and wet ingredients. Beat the softened butter and brown sugar until lighter and fluffy, scraping the bowl as needed. Beat in the eggs one at a time. Mix in the yogurt or sour cream, vanilla, and the cooled 1/2 cup reduced cider. The mixture may look slightly curdled; continue with the flour rather than trying to beat it smooth for several minutes.
Fold and fill. Fold in the dry ingredients just until no dry flour remains, then fold in the diced apple. Scrape the batter into the prepared pan and smooth the top. Avoid prolonged mixing after adding flour.
Bake and rest. Bake for about 50–60 minutes, beginning the doneness check at 50 minutes. A tester inserted into the center should come out with a few moist crumbs and no wet batter. Check a second spot if you hit an apple piece. If the top is browned before the center is ready, loosely tent with foil and continue baking. Rest in the pan for 15 minutes, then lift onto a rack.
Add the cinnamon sugar. While the loaf is still warm, brush the top with the 2 tablespoons melted butter and sprinkle evenly with the cinnamon-sugar mixture, gently patting it into place. Let the loaf cool until it holds together when sliced; complete cooling gives neater slices.

Troubleshooting

Why is the middle gummy or sunken?

Check the cider quantity first: the batter needs 1/2 cup after reduction, not the original 2 cups. Large apple pieces, an undersized pan, or a center that was still wet when removed from the oven can also contribute. Judge doneness by the center rather than the color of the crust alone, and let the loaf cool before cutting.

Why did the butter mixture separate?

Warm cider can melt softened butter, and very cold ingredients can make the mixture look uneven. Cool the reduction and let the eggs and yogurt lose their refrigerator chill while you prepare the other ingredients. A slightly uneven wet mixture can still be folded into the dry ingredients; do not overmix the finished batter to chase a perfectly smooth appearance.

How do I keep the cinnamon sugar on the loaf?

Brush and sprinkle while the loaf is warm so the butter spreads easily. Work over a tray or a piece of parchment to catch loose sugar. The topping softens during storage; it will not stay as crisp as a freshly coated fried donut.

Serving, storage, and freezing

Serve in thick slices with coffee or tea. Cool completely before wrapping so trapped steam does not make the surface soggy. Keep covered at room temperature for up to 3 days in a cool kitchen. If the loaf develops mold, discard it.

For longer storage, wrap individual cooled slices and place them in a freezer-safe bag or container. Freeze for up to 2 months for best quality. Thaw wrapped slices at room temperature; unwrap before warming briefly if desired. Expect the cinnamon-sugar finish to soften after freezing and thawing.

Frequently asked questions

Can I skip reducing the cider?

Not with the quantities in this recipe. Using all 2 cups would add too much liquid. Reducing to a measured 1/2 cup is part of the method, not an optional garnish.

Can I reduce the cider ahead of time?

Yes. Cool it, cover, and refrigerate it, following the cider package's storage guidance. Measure 1/2 cup for the loaf and let it lose its refrigerator chill before mixing.

Can I use plain yogurt instead of Greek yogurt?

The recipe specifies thick Greek yogurt or sour cream. A thin, pourable yogurt adds a different amount of moisture, so it is not a measured substitution here.

Can I use a smaller loaf pan or make muffins?

The baking range above is for a 9-by-5-inch loaf pan. Smaller pans can overflow or take longer in the center. Muffins need a different baking time; this version has not been verified in muffin tins, so the loaf instructions are the reliable format to follow.

More cozy fall baking

For a spread to spoon onto toast or oatmeal, try our small-batch slow cooker apple butter without added sugar. It starts with two pounds of apples and is stored in the refrigerator or freezer.

For a pumpkin-based loaf, try our one-bowl pumpkin chocolate chip bread. It uses plain canned pumpkin and chocolate chips instead of reduced cider and diced apples.

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