Description
Every fall, the apple orchard calls our name — not just for the apples, but for those warm, sugar-dusted apple cider donuts. This time, instead of waiting for orchard season, we baked that same cozy flavor into a loaf of bread. Think tender crumb, bold apple spice, and a sugary crust that snaps just like the real thing.
Ingredients
Scale
Bread Base
- 2 cups apple cider
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon apple pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Topping
- ¼ cup melted butter
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Reduce the cider. Pour the apple cider into a small saucepan and bring it to a gentle boil. Lower the heat and let it simmer until it cooks down to about 1 cup. This usually takes 20–30 minutes. Remove from heat and set aside to cool slightly.
- Preheat & prep. Heat your oven to 350°F (175°C). Grease or butter a 9×5-inch loaf pan.
- Mix the batter. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla until smooth.
- Combine. Add the reduced cider along with the flour, apple pie spice, baking powder, baking soda, and salt. Stir gently with a spatula until everything is just incorporated — don’t overmix.
- Bake. Transfer the batter into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean. Let the loaf rest in the pan for 15 minutes before transferring to a cooling rack set over a tray.
- Finishing touch. While the bread is still warm, brush the top and sides with melted butter. Mix cinnamon and sugar together in a small bowl, then generously coat the loaf, letting the extra fall onto the tray beneath.
- Cool & serve. Allow the bread to cool for at least an hour before slicing. Serve warm or at room temperature — both ways are irresistible.
Notes
Notes & Tips
- Apple juice works too. If cider isn’t available, swap it out for apple juice. Just note the bread may turn out slightly sweeter.
- Don’t skip the reduction. Simmering the cider down concentrates the apple flavor — it’s the secret to making this loaf shine.
- The “donut effect.” Brushing with butter and coating in cinnamon sugar gives the bread that signature donut crunch and flavor. Without this step, it’s just another loaf. With it? Pure apple orchard magic.
Nutrition
- Serving Size: 1slice
- Calories: 370kcal
- Sugar: 36g
- Sodium: 297mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg