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Apple Cider Donut Quick Bread

Close-up of sliced Apple Cider Donut Quick Bread on a wooden board with cinnamon sticks.

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This Apple Cider Donut Quick Bread captures the warm, spiced flavor of orchard-style donuts in a moist, buttery loaf topped with cinnamon sugar—perfect for fall baking.

Ingredients

Scale
  • 2 cups apple cider
  • 1/2 cup butter, room temperature
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon apple pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup melted butter (for topping)
  • 1/2 cup granulated sugar (for topping)
  • 1 tablespoon cinnamon (for topping)

Instructions

  1. In a saucepan, bring apple cider to a boil. Reduce heat and simmer until reduced by half (1 cup remains), about 20–30 minutes. Set aside to cool.
  2. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
  3. In a large bowl, cream together butter and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract.
  5. In a separate bowl, whisk together flour, apple pie spice, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients and reduced cider to the wet ingredients, stirring just until combined.
  7. Pour batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
  8. Let bread cool in the pan for 15 minutes, then transfer to a wire rack over a tray.
  9. Brush the top and sides with melted butter.
  10. Mix cinnamon and sugar in a small bowl, then sprinkle generously over the bread to coat all sides.
  11. Let the loaf cool completely (about 1 hour) before slicing and serving.

Notes

  • Reducing the cider intensifies the apple flavor—don’t skip this step.
  • Apple juice can be used instead of cider but will yield a sweeter loaf.
  • Wait until the loaf is warm (not hot) before adding the cinnamon sugar for best texture.
  • The loaf can be frozen for up to 3 months when wrapped tightly.

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