This Apple Cider Donut Bread is tender, cozy, and full of apple cider flavor, with warm apple pie spice in every bite. After baking, I pour apple cider over the warm loaf and sprinkle it with a cinnamon-sugar topping for that perfect “donut” finish… slightly crisp on the outside, soft and moist inside! It’s one of my favorite apple recipes for fall and makes the best breakfast with coffee, an afternoon snack, or a sweet treat anytime. If you love this, don’t miss my Apple Fritters or Apple Bundt Cake, too!
Ingredients & Substitutions
It’s all about the apple cider flavor and warm, spiced sugar topping in this bread!
- Apple Pie Spice: This bread gets its warm, cozy flavor from apple pie spice. Apple pie spice is a mix of spices like cinnamon, nutmeg, and cloves that make everything taste like fall. I make my own homemade apple pie spice at home, so it’s fresh and flavorful. If you don’t have apple pie spice, you can substitute 1 teaspoon cinnamon plus a pinch of nutmeg and cloves. Or, just use cinnamon if that’s all you have.
- Apple Cider: This bread is full of apple cider flavor, which gives it a sweet, fruity taste and keeps it moist. Plus, it is named after it, too! I like using real apple cider, but if you don’t have any, you can substitute apple juice instead.
- Topping: At first, I brushed the bread with melted butter and sprinkled on the spiced sugar topping. But something was missing. Then I tried pouring apple cider over the warm bread instead, and wow! That little extra step made the flavor pop, giving every slice the cozy, warm taste of an apple cider donut.
FAQs
Why did my bread come out dry?
Overmixing the batter or baking it too long can make it dry. Mix just until combined, and start checking for doneness around 65 minutes.
Why is my bread sinking in the middle?
This usually happens if the bread is underbaked or has too much liquid. Measure ingredients carefully and bake until a toothpick comes out mostly clean.
Can I use apple juice instead of apple cider?
Yes! Apple juice works well. Add a pinch of cinnamon or allspice to boost the flavor closer to cider.
How can I make the apple flavor stronger?
For a more concentrated apple flavor, you can reduce apple cider before measuring it for the recipe. Simmer about 2½ cups of cider until you have 1¼ cups remaining. Let it cool, then use that 1¼ cups in the batter as directed.
Can I make this into muffins?
Absolutely! Just bake in a greased or lined muffin tin at the same temperature for 18-22 minutes.
Apple Cider Donut Bread Variations
- Add-ins: Fold in diced apples, dried cranberries, or toasted pecans for extra flavor and texture.
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese into the batter and swirl for a tangy surprise.
- Glaze: Drizzle with a maple glaze instead of cinnamon sugar for a richer fall twist.
How to Store Apple Cider Donut Bread
Room Temperature: Keep the bread in an airtight container or wrapped tightly in plastic wrap for 2-3 days. It stays soft and cozy, perfect for a quick breakfast or snack.
Refrigerator: Wrap the bread well in plastic wrap or foil and store in the refrigerator for up to 1 week. It may dry out slightly, so bring slices to room temperature or warm them before serving.
Freezer: Wrap the loaf tightly in plastic wrap, then in aluminum foil or a freezer bag, and freeze for up to 3 months. Thaw at room temperature or warm slices in the oven or microwave for a fresh-baked taste.
Apple Cider Donut Bread
Ingredients
Loaf
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons apple pie spice*
- ½ teaspoon kosher salt
- 1 ¼ cups apple cider, or apple juice
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
Topping
- ¼ cup apple cider
- ½ cup (100 g) granulated sugar
- 2 teaspoons apple pie spice
Instructions
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, apple pie spice, and salt.
- In a separate bowl, whisk together the apple cider, egg, melted butter, and vanilla until well combined.
- Pour the apple cider mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; the batter should be slightly runny.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 65-75 minutes, or until a toothpick inserted into the center of the bread comes out with a few crumbs and the top is golden brown.
- Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
- While the bread is still warm, pour the apple cider over the loaf in the pan.
- In a small bowl, combine the granulated sugar and apple pie spice.
- Carefully remove the bread from the pan and place it on a large piece of parchment paper.
- Sprinkle the sugar-spice mixture evenly over the bread, rotating the loaf as needed to coat all sides.
- Allow the bread to cool completely before slicing.
Video
Notes
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Hi, in researching recipes, I noticed that many recipes called for reducing the apple cider before putting it into the batter. Have you done this? Is that something I need to do?
Can’t wait to try this!
Hi Emma! You do not need to reduce the apple cider for this recipe; you can use the 1¼ cups as written. 😊 I do address this in the FAQs, though! If you’d like an even more concentrated apple flavor, you can simmer about 2½ cups of cider until it reduces to 1¼ cups, let it cool, and then use that in the batter. It’s completely optional. Hope you love the bread!
I’m making this today – can i sub powdered sugar for the granulated for a glaze topping instead do ya think?
Hi Stephanie! Yes! If you’d prefer a glaze instead of the cinnamon-sugar topping, you can make one with confectioners’ sugar and a little milk or apple cider. I’d start with 1 cup confectioners’ sugar and 1-2 tablespoons apple cider, adding just enough cider to get the consistency you like. Drizzle it over the bread once it has cooled. Hope you love it!
Absolutely delicious and my kitchen smells amazing
Crazy delicious!
Currently have this in the oven and the house is smelling so good! Had a question regarding the apple cider in the actual loaf, was it meant to be at room temp? I noticed when I added the cider to the melted butter it formed into crystals.
Separately for the cider when you pour after baking, should that be at room temp or doesn’t matter?
So excited to try this when it comes out of the oven!
Hi Kristen! You’re just fine! 😊 If your apple cider was cold, it can cause some of the melted butter to firm back up into little bits when they’re mixed together. It will melt again as the bread bakes, so you didn’t do anything wrong.
And for the ¼ cup of cider poured over the loaf after baking, it does not need to be room temperature. Just pour it over the bread while the loaf is still warm, as directed.
I hope you LOVE it! Your house smelling amazing is a pretty good start. 😂
Thanks for your quick response! Literally just took it out of the oven and it’s looking and smelling so good already!
I have a vegan child, and I would love to try this. What can I use instead of egg? Sometimes people use apple sauce as a substitute. Do you have any recommendations?
Thank you
Hi Hulya! I have this post… hopefully something in it will fit your needs. 🙂
https://iambaker.net/egg-substitutes/
The best. I followed the recipe but did notice afterward that cinnamon was mentioned a few times in the article text even though it wasn’t included in the recipe. I’m curious if it was in the original version of the recipe.
Also, I just wanted to mention that the recipe is perfect for three mini loaves baked for 40 to 45 minutes
Also, I see in the comments that Amanda referenced cinnamon sugar too so now I’m wondering if the recipe is not as originally intended. As is the recipe is very apple pie spice heavy. 4 teaspoons total. Amanda?
Hi J! Great catch! The recipe card is correct as written—the loaf uses 2 teaspoons of apple pie spice and the sugar topping uses another 2 teaspoons. There isn’t additional cinnamon missing from the recipe.
The references to “cinnamon sugar” in the post are outdated wording and should say apple pie spice-sugar. Thank you for pointing that out so I can get those corrected!
And thank you for sharing your mini-loaf results, too… that’s really helpful. I’m so glad you loved the bread! 😊
Can I swirl the cinnamon sugar inside of the bread instead of coating it? Thinking of serving this at a function and trying to keep crumbling to a minimum
Hi Krista! I’m not sure that would still give off the “donut bread” vibe. However, I do have a Glazed Donut Bread if you want to keep it neater! https://iambaker.net/glazed-donut-bread/