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Apple Cider Donut Bread with Cinnamon Sugar Crust

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This apple cider donut bread with cinnamon sugar crust is a sliceable loaf that captures the flavor of classic fall donuts. With a concentrated apple cider flavor and a crunchy, buttery cinnamon-sugar coating, it’s perfect for breakfast, brunch, or a cozy afternoon treat.

Ingredients

Scale
  • 2 cups (480 ml) apple cider
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 2 cups (240 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Cinnamon Sugar Crust:
  • 3 tablespoons (42 g) unsalted butter, melted
  • 1/3 cup (67 g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Reduce the Apple Cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently, stirring occasionally, until reduced to about 1/2 cup (120 ml), about 12-15 minutes. Set aside to cool for 10 minutes.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  3. Mix the Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, eggs, vanilla extract, buttermilk, and cooled reduced cider until smooth.
  4. Combine the Dry Ingredients: In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Fold Together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Bake the Loaf: Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 48 minutes.
  7. Cool Slightly: Let bread cool in the pan on a wire rack for exactly 10 minutes.
  8. Make the Cinnamon Sugar Crust: While bread cools, mix 1/3 cup sugar and 1 1/2 teaspoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in a small bowl.
  9. Coating Time: Lift bread out of pan using parchment overhang and transfer to wire rack. While still warm, brush top and all four sides with melted butter, then immediately roll in cinnamon sugar mixture, pressing gently to adhere.
  10. Cool Completely: Let coated bread cool completely on wire rack before slicing.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid burning. Use room temperature ingredients for best results. Coat the bread while warm (not hot) for optimal sugar adhesion. Use a serrated knife for clean slices. Store in an airtight container at room temperature for up to 3 days; crust softens over time. Freeze uncoated loaf for up to 3 months.

Nutrition

Keywords: apple cider donut bread, cinnamon sugar crust, fall baking, quick bread, apple cider recipe

Find it online: https://eliplate.com/apple-cider-donut-bread-with-cinnamon-sugar-crust/