Apple Cider Donut Bread — Easy Apple Cider Donut Bread Recipe

Apple Cider Donut Bread Recipe — want all the crackly, cinnamon-sugary vibes of orchard donuts without standing in line? This loaf nails that deep-fried donut feel by concentrating apple cider, brushing the loaf with melted butter, and coating it in cinnamon sugar so every slice tastes like a warm cider donut. Yum.

How To Make Apple Cider Donut Bread (easy overview)

If you’re wondering How To Make Apple Cider Donut Bread, the trick is simple: reduce apple cider to intensify flavor, fold it into a tender quick-bread batter, bake, and then brush the hot loaf with butter before rolling in cinnamon sugar. Want the full method? Read on — I’ll walk you through every step so you nail it on the first try.

What makes this loaf irresistible?

Why choose this over an ordinary quick bread? Three reasons: concentrated apple flavor (thanks to reduced cider), a buttery outer crust that mimics frying, and that nostalgic cinnamon-sugar finish that triggers instant orchard-memories. This loaf tastes like Apple Cider Donuts morphed into a sliceable, shareable loaf. Who doesn’t love a mash-up that saves you from fryer oil and wait times?

Bold tip: Reduce the cider slowly so it doesn’t scorch — patience here equals big flavor payoff.

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Ingredients (short notes)

• Apple cider (reduced): reduces to a syrupy concentrate that gives the bread true apple depth.
• Flour: all-purpose keeps it classic — you can swap some for whole wheat if you like.
• Brown sugar: adds molasses-y warmth.
• Baking soda + baking powder: for lift and tender crumb.
• Egg + butter: binders and richness — butter helps mimic that fried mouthfeel.
• Vanilla & apple pie spice: warm aromatics — apple pie spice stands in for a cozy spice blend.
• Topping: melted butter + cinnamon sugar to recreate that crackly donut exterior.

This is the kind of Bread Recipes Sweet your kitchen wants in fall.

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How to make it — simple step-by-step

1. Reduce the cider. Pour 2 cups cider into a small saucepan and simmer until it’s reduced by half and slightly syrupy. Cool.
2. Mix dry + wet. Whisk flour, brown sugar, baking powder, baking soda, salt, and apple pie spice. In another bowl, beat melted butter, egg, vanilla, and the reduced cider.
3. Combine. Fold wet into dry until just combined — don’t overmix.
4. Bake. Pour into a greased 9×5 loaf pan and bake about 50 minutes (tester comes out clean). Cool 15 minutes in pan.
5. Butter & sugar finish. Brush the warm loaf with melted butter, then sprinkle or roll the top with cinnamon sugar. Let cool fully before slicing.

If you want a visual idea, imagine a Close-up Of Apple Cinnamon Bread with a glossy, sugary coat — that’s the vibe here.

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The story behind the loaf

I used to drive to the orchard for fresh donuts every fall — worth every minute of the trip. Eventually I realized I could capture that exact memory in a loaf: the cider reduction concentrates the orchard flavor; the butter + cinnamon sugar finish gives the same “fried” crunch without the fryer. This is basically homemade nostalgia in bread form — and it lives on the counter for snack attacks, breakfast, and company.

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Pro tips for the best outcome

• Don’t rush the cider reduction. Cook it low and slow; burned cider tastes bitter.
• Measure flour properly. Spoon and level or use a scale. Too much flour = dense bread.
• Brush while warm. The butter-and-sugar crust sets best when the loaf is still warm from the oven.
• Cool before slicing. Let the loaf rest so it slices cleanly and the crumb finishes setting.

Bold tip: If your cider is super sweet, cut back a tablespoon of sugar in the batter to balance it.

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Variations to try

• Add diced apple to the batter for more texture — choose a firm apple like Honeycrisp.
• Streusel top: mix oats and brown sugar with butter and sprinkle before baking for a crunchy crown.
• Boozy glaze: whisk powdered sugar with a splash of spiced rum for an adults-only drizzle.
• Fancy it up into a Farmhouse Apple Fritter Bread With Cider Glaze by dolloping batter into muffin tins and finishing with a hot cider glaze — basically apple fritter vibes in loaf or muffin form.

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Best way to serve

Toasted with a smear of butter, or warm with coffee, this loaf absolutely sings. For dessert, serve with a scoop of vanilla ice cream and a drizzle of warmed reduction — decadent and so satisfying. This bread sits perfectly on brunch buffets and pairs well with sharp cheddar if you want savory contrast.

This loaf ranks high among Bread Recipes Homemade because it feels rustic but looks intentional — perfect for cozy weekends.

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Storage & leftovers

Store wrapped at room temperature for up to 5 days. For longer storage, slice and freeze with parchment between slices. Thaw in the toaster or warm gently in the oven. Re-brush with butter and recoat with cinnamon sugar to refresh the crust if needed.

Quick tip: For the freshest experience, reheat a slice for 10–15 seconds in the microwave and then crisp it under a hot broiler for 30 seconds.

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FAQs

This recipe lives at the intersection of Dessert Bread and cozy breakfast loafs, so it’s flexible and forgiving.

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Final bite

If you love that first bite of a hot orchard donut — crackly sugar, warm spice, and apple brightness — this Apple Cider Donut Bread Recipe brings all that joy home in loaf form. No fryer, no lines, just a warm kitchen and a loaf that smells like fall. Try it, share it, and keep a slice for yourself. (FYI: you’ll want another.)

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