This Apple Cider Donut Loaf has everything I love about apple cider donuts without having to fry a thing. It’s soft, buttery and full of apple cider, cinnamon and warm fall flavor, then finished with plenty of cinnamon sugar on the outside.

Reducing the apple cider first gives the loaf a much stronger apple flavor without adding too much liquid to the batter. Serve it slightly warm with coffee for an easy fall breakfast or dessert.

Ingredients

For the Apple Cider Loaf

• 1 1/2 cups apple cider
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup sour cream
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

For the Cinnamon Sugar Topping

• 3 tablespoons melted butter
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

Instructions

1. Pour the apple cider into a small saucepan. Bring to a gentle boil and cook until reduced to 1/2 cup, about 15–20 minutes. Set aside to cool.
2. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan and line with parchment paper.
3. In a large bowl, beat the softened butter, brown sugar and granulated sugar until creamy. Beat in the eggs one at a time, then mix in the vanilla, sour cream and cooled reduced cider.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
5. Add the dry ingredients to the wet ingredients and gently stir just until combined. Don’t overmix.
6. Spread the batter evenly into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool in the pan for about 15 minutes, then transfer the loaf to a wire rack.
8. While the loaf is still slightly warm, brush the top and sides with melted butter.
9. Combine the sugar and cinnamon, then generously sprinkle and press it over the buttered loaf.

Quick Note

Actually reduce the cider rather than substituting straight apple juice. Concentrating the cider is what gives the bread noticeable apple cider flavor without making the batter too wet.

Estimated Nutrition (Per Serving)

Based on 10 slices

Calories: 330
Protein: 4g
Net Carbs: 49g
Fat: 13g
Fiber: 1g