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
Did you make this recipe?
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Made this for our Labor Day party and we ate it. Now I need to make another one. Wasn’t expecting it to be that good. It’s stupid easy and good.
May be a dumb question but can I use apple cider vinegar in place of apple juice?
Hi Lori! Not a dumb question! But no, I would not substitute apple cider vinegar for the apple cider/apple juice in this recipe. Apple cider vinegar is much more acidic and would give the bread a strong vinegar flavor. If you don’t have apple cider, regular apple juice is the best substitute. Hope that helps!
Made this a gifts for our friends this weekend. I did mini loaves and I got 3 from one recipe and I did 2 recipes so 6 loaves. I also had one here for everyone to eat and we all loved it. Thank you for this recipe, it is making me look good.
This was easy and delicious!
Can this be made ahead and frozen?
Hi Wendy! Yes! This bread freezes very well. Once it has cooled completely, wrap it tightly in plastic wrap, then aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to serve it, just let it thaw at room temperature. Enjoy! 😊
Made 2 loaves of these today and sprayed the heck out of the pans and they still stuck! Yes, I waited the full 10 mins for them to rest before pour the cider on them. I pieced them together as best as I could. Thankfully this was a trial run to see how they are. They taste delish but are super moist and fragile. Next time I will make them as muffins or use parchment paper. I only gave it 4 stars because of how badly they stuck to my heavily greased non stick bread pans!
Hi Lorelei! I’m so glad you loved the flavor! I’m sorry you had trouble getting the loaves out of the pans. I haven’t experienced this with this bread, so the fact that you described the loaves as both very moist and fragile makes me wonder if they may have needed a little more baking time. Ovens and loaf pans can vary quite a bit, and baking two loaves at once can sometimes affect the baking time as well. I would make sure a toothpick inserted into the center comes out with just a few crumbs and no wet batter before removing them from the oven. Parchment is certainly an option next time, too. Thank you for trying the recipe, and I’m glad they still tasted delicious! 😊
(Also, I noticed that there are 5 stars there, not sure you meant to do that?)
11/10, no notes! This was so easy and amazingly delicious. We be making it again ASAP!