Description

Indulge in the warmth of autumn with our delightful Apple Cider Donut Bread. This easy-to-make loaf captures the essence of freshly fried apple cider donuts, boasting a crackly exterior and a tender, flavorful interior bursting with apple goodness. Perfect for breakfast, dessert, or as an afternoon treat, this bread is sure to impress at any gathering. Enjoy it plain, slathered with butter, or transform it into decadent French toast. With just a few simple ingredients and straightforward steps, you can create a comforting slice of fall that will have everyone reaching for seconds.

Ingredients

Scale

2 cups apple cider
½ cup butter (room temperature)
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups flour
1 tablespoon apple pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup melted butter (for topping)
½ cup sugar (for topping)
1 tablespoon cinnamon (for topping)

Instructions

Reduce apple cider in a saucepan over medium heat until halved (about 20–30 minutes). Allow to cool.
Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan.
In a mixing bowl, cream together butter and brown sugar until light and fluffy.
Beat in egg and vanilla until combined.
Stir in the reduced apple cider and all dry ingredients until just mixed; avoid overmixing.
Pour batter into the prepared pan and bake for about 50 minutes or until a tester comes out clean.
Cool in the pan for 15 minutes before transferring to a cooling rack.
Brush melted butter on top, then sprinkle with cinnamon sugar while still warm.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 14g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: For added texture, consider folding in chopped nuts or dried fruits before baking. This recipe can easily be made gluten-free by using a cup-for-cup gluten-free flour substitute.