You know those crisp autumn days? The ones where the air smells like fallen leaves and distant woodsmoke, and all you can think about is something warm, spiced, and utterly comforting? That’s exactly the feeling this apple cider donut bread brings into my kitchen. It’s like a hug in loaf form, a perfect blend of my favorite fall flavors that just *works*. Honestly, I’ve tried countless quick breads over the years, but this one? This one has a special place in my heart. It’s what I bake when I’m craving that classic apple cider donut taste but don’t have the time or the patience to deal with frying. It’s the closest you can get to a bakery-quality treat without leaving your house, and my family devours it every single time. If you’re a fan of apple cider donuts, you are going to fall head over heels for this apple cider donut bread.
What is Apple Cider Donut Bread?
So, what exactly *is* apple cider donut bread? Think of it as the best parts of a moist, tender cake and a perfectly spiced apple cider donut, all baked into a convenient, sliceable loaf. It’s not quite a cake, and it’s definitely not a muffin, but it has that wonderfully dense yet tender crumb you expect from a really good quick bread. The “apple cider donut” part comes from the rich flavor profile – that delightful combination of warm spices like cinnamon and nutmeg, the subtle tang and sweetness from real apple cider, and often, a hint of that classic donut-like coating. It’s essentially a way to capture the essence of those irresistible fall treats and make them accessible for any day of the week, without needing a deep fryer or a special trip to the orchard. It’s a taste of cozy, pure and simple.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this apple cider donut bread, and I’m betting you will too. First off, the flavor is just out of this world. It’s intensely spiced, with that unmistakable apple cider punch that just screams fall. Each bite is a symphony of warm cinnamon, fragrant nutmeg, and the sweet, slightly tart essence of apples. It’s comforting without being overly sweet, making it perfect for any time of day. And the texture? Oh, the texture! It’s incredibly moist and tender, with a delicate crumb that just melts in your mouth. It stays that way for days, too, which is a huge win in my book. What I love most about this recipe is its sheer simplicity. You don’t need any fancy equipment or complicated techniques. It’s a true one-bowl wonder for the most part, making cleanup a breeze, which is a lifesaver on busy weeknights. Plus, the ingredients are super budget-friendly and readily available in most pantries. It’s also surprisingly versatile. I’ve enjoyed it as a sweet breakfast treat with my morning coffee, as an afternoon snack, or even as a light dessert after dinner. It’s the kind of recipe that makes your whole house smell amazing while it bakes, drawing everyone to the kitchen with happy anticipation. It’s a definite crowd-pleaser, and my kids have been asking for it constantly ever since I first whipped it up.
How do I make Apple Cider Donut Bread?
Quick Overview
This apple cider donut bread comes together remarkably fast. You’ll simply whisk together your wet and dry ingredients separately, then combine them gently to form a luscious batter. A swirl of spiced apple filling takes it to the next level, creating pockets of extra flavor and moisture throughout the loaf. Bake it until golden and fragrant, then finish it off with a simple, sweet glaze. It’s an incredibly straightforward process, designed to give you maximum flavor with minimal effort. You’ll be amazed at how easily this becomes a go-to recipe for you too.
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: This is our sturdy base. I always sift it to ensure a lighter texture, but it’s not strictly necessary if you’re in a hurry.
* 1 ½ teaspoons baking powder: This is crucial for that lovely rise and tender crumb. Make sure yours is fresh!
* ½ teaspoon baking soda: Works with the acidic cider to give it an extra lift.
* ½ teaspoon salt: Balances the sweetness and enhances all the other flavors. Don’t skip this!
* 1 teaspoon ground cinnamon: The quintessential fall spice. I love using Ceylon cinnamon for its sweet, delicate flavor.
* ¼ teaspoon ground nutmeg: A warm, cozy complement to cinnamon. Freshly grated is always best if you have it!
* ¾ cup granulated sugar: Provides sweetness and moisture.
* 2 large eggs: At room temperature, they’ll incorporate more smoothly. I usually pull them out about 30 minutes before I start mixing.
* ½ cup vegetable oil (or melted unsalted butter): Oil keeps this bread incredibly moist. You *can* use melted butter for a richer flavor, but oil is my go-to for guaranteed moisture.
* 1 teaspoon vanilla extract: For that warm, comforting aroma and flavor.
* 1 cup apple cider: Use good quality, unfiltered apple cider for the best flavor. This is where the magic happens! Make sure it’s not apple juice; you want that real cider taste.
For the Filling:
* ½ cup finely diced apple: Honeycrisp or Fuji work wonderfully here. You want a firm apple that won’t turn to mush.
* 2 tablespoons brown sugar: Adds a lovely caramel note.
* ½ teaspoon ground cinnamon: For an extra punch of spice.
* Pinch of ground cloves (optional): Just a tiny bit adds complexity.
For the Glaze:
* 1 cup powdered sugar: Sifted, if you want a super smooth glaze.
* 2-3 tablespoons apple cider (or milk): Start with 2 tablespoons and add more as needed to reach your desired drizzling consistency.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheated to 350°F (175°C). I like to lightly grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper, leaving an overhang on the sides – this makes lifting the baked bread out so much easier. Give the inside of the pan a good coating so nothing sticks!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk until everything is well combined and there are no lumps. This ensures your leavening agents are evenly distributed, which means a consistent rise.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, oil (or melted butter), and vanilla extract until smooth. Then, gradually whisk in the apple cider until everything is just combined. Don’t worry if it looks a little thin; that’s what you want!
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Now, this is important: mix until *just* combined. A few streaks of flour are okay! Overmixing develops the gluten too much, which can lead to a tough, dense bread. A few gentle folds with a spatula are all you need. It should be a thick, luscious batter.
Step 5: Prepare Filling
While the batter is resting for a moment, quickly mix together the finely diced apple, brown sugar, cinnamon, and cloves (if using) in a small bowl. This little mixture is what gives you those delightful pockets of apple goodness throughout the bread.
Step 6: Layer & Swirl
Spoon about half of the batter into your prepared loaf pan. Evenly scatter half of the apple filling mixture over the batter. Then, spoon the remaining batter over the filling, making sure to cover it completely. Dot the rest of the apple filling on top of the final batter layer. Now, take a butter knife or a skewer and gently swirl the filling into the batter. You don’t need to go all the way to the bottom; just a few gentle twists will create beautiful marbling and distribute the apple pieces.
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be a beautiful golden brown, and the edges should be pulling away slightly from the sides of the pan. If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the bread cool in the pan for about 10-15 minutes. This is crucial for it to set up properly. Then, carefully invert it onto a wire rack to cool completely. Once it’s fully cooled, you can make the glaze. Whisk together the powdered sugar and 2 tablespoons of apple cider until smooth. Add more cider, a teaspoon at a time, until it’s the consistency you like – I prefer it thick enough to drizzle but not so thin that it runs off. Drizzle the glaze over the cooled loaf. I like to do a pretty zig-zag pattern!
Step 9: Slice & Serve
Once the glaze has set slightly (or if you can’t wait, just go for it!), slice your apple cider donut bread and enjoy. It’s absolutely divine when still slightly warm, but it’s also fantastic at room temperature. The aroma alone is enough to make your day better!
What to Serve It With
This apple cider donut bread is so versatile, it fits into almost any meal or occasion. For a cozy breakfast, I love pairing a thick slice with a steaming mug of coffee or a warm chai latte. The spices in the bread just complement those morning beverages perfectly. For a more leisurely Sunday brunch, I’ll often serve it alongside fresh fruit salad, maybe some scrambled eggs, and a mimosa. It adds a touch of comforting sweetness without being overpowering. As a dessert, it’s wonderful served slightly warmed with a dollop of whipped cream or a scoop of vanilla bean ice cream. It’s a bit like having a warm apple crumble in bread form! And for those just-because cozy snacks, there’s nothing better than a slice with a glass of cold milk, especially on a chilly afternoon. My family also has a tradition of having this on the first cool day of fall, complete with a thermos of hot apple cider for a picnic in the park. It truly is a taste of pure comfort, no matter how you serve it.
Top Tips for Perfecting Your Apple Cider Donut Bread
After making this apple cider donut bread more times than I can count, I’ve picked up a few tricks that I think really elevate it. For the apple filling, make sure your apple pieces are diced quite small – about ¼ inch. This ensures they cook through nicely within the bread and don’t create giant, dense pockets. If you’re using a juicier apple, you might want to gently pat them dry with a paper towel after dicing to avoid adding too much extra moisture to the batter. When it comes to mixing the batter, resist the urge to overmix! Seriously, it’s the most common pitfall with quick breads. A few streaks of flour are perfectly fine; they’ll disappear during baking. Overmixing develops gluten, resulting in a chewy, tough loaf instead of a tender, delicate one. For the swirl, I like to create a somewhat random pattern rather than trying to make it perfect. The beauty is in the natural marbling! You can even use a toothpick to gently drag lines through the batter to create a more intricate look, but don’t overdo it. If you want to try different flavors, swap out half the cinnamon for apple pie spice, or add a touch of cardamom to the dry ingredients for a more complex aroma. When it comes to baking, every oven is a little different. Start checking for doneness around the 50-minute mark. A toothpick should come out clean, and the top should spring back slightly when gently pressed. If your oven tends to run hot, you might want to cover the loaf loosely with foil halfway through baking to prevent the top from getting too dark. Finally, for the glaze, consistency is key. Start with less liquid and add more until it’s just right for drizzling. Too thin and it’ll drip off, too thick and it’ll be hard to spread. Trust me on this one – a perfectly drizzled glaze makes all the difference!
Storing and Reheating Tips
One of the best things about this apple cider donut bread is how well it keeps. If you’ve got leftovers (which is rare in my house!), you can store the completely cooled loaf, un-glazed, in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. It stays wonderfully moist. If you’ve already glazed it, I’d still store it at room temperature for a day or two, but after that, it’s best to refrigerate it to prevent the glaze from getting too sticky or melting. In the fridge, it will stay good for about 4-5 days. To reheat, I usually pop a slice in the toaster oven for a few minutes until it’s warm and fragrant again. You can also microwave it for about 15-20 seconds, but be careful not to overheat it, as it can become a bit gummy. If you plan on freezing this bread, I highly recommend doing so *before* glazing. Wrap the cooled, un-glazed loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. It will keep beautifully in the freezer for up to 3 months. To thaw, simply unwrap it and let it come to room temperature, or warm it gently in a low oven (around 300°F or 150°C) for about 10-15 minutes. Then, you can make and add the glaze once it’s thawed and warmed.
Frequently Asked Questions
Final Thoughts
I truly believe this apple cider donut bread is more than just a recipe; it’s an experience. It captures that cozy, nostalgic feeling of autumn in every single bite. It’s the perfect way to bring a little bit of fall magic into your home, whether it’s for a special occasion or just because you deserve a treat. The ease of making it means you can enjoy that incredible apple cider donut flavor anytime, without the fuss. It’s a recipe that’s been tested and re-tested, loved by my family, and I have a feeling it will become a favorite in your kitchen too. If you enjoy this, you might also love my spiced pear cake or my easy pumpkin bread recipes – they capture similar warm, comforting flavors! Don’t hesitate to try it out, and please, I’d absolutely love to hear how yours turns out! Drop a comment below with your thoughts, any variations you tried, or how quickly it disappeared. Happy baking!
Apple Cider Donut Bread
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons apple pie spice
- 0.5 teaspoon kosher salt
- 1.25 cups apple cider (or apple juice)
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
- 0.25 cup apple cider
- 0.5 cup granulated sugar
- 2 teaspoons apple pie spice
Instructions
Preparation Steps
- 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.
