Apple Cider Donut Bread

A soft, warmly spiced crumb and a generous cinnamon-sugar coating give this Apple Cider Donut Bread the cozy character of a cider-mill doughnut—without frying a single thing. The loaf is moist and cake-like inside, while the coating adds a sweet, lightly textured finish.

The batter comes together in two bowls and bakes in one standard loaf pan, making it a practical fall baking project. Once the loaf has cooled, a thick powdered-sugar coating helps cinnamon sugar cling to the top and sides. Slice it for breakfast, an afternoon coffee break, or a simple seasonal dessert.

Why You’ll Love This Recipe

• The oil and sour cream create a soft, moist quick-bread crumb.
• Non-sparkling apple cider and warm spices give the loaf its fall flavor.
• One 9 × 5-inch loaf provides 8–10 servings.
• The batter requires only two mixing bowls and no electric mixer.
• The uncoated loaf can be frozen for up to three months.

Ingredients

For the Apple Cider Bread

• 2 cups spooned-and-leveled all-purpose flour (approximately 240 g)
• 1 Tbsp ground cinnamon
• 1 Tbsp cornstarch
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp baking soda
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅔ cup vegetable or canola oil (158 ml)
• ½ cup non-sparkling apple cider (118 ml)
• 2 large eggs, at room temperature
• ⅓ heaping cup sour cream, at room temperature
• ¾ cup packed dark brown sugar (approximately 160 g)
• ⅓ cup granulated sugar (approximately 67 g)
• 1 tsp vanilla extract (5 ml)
• 1 tsp apple cider vinegar (5 ml)

Use nonalcoholic, non-sparkling apple cider. Apple cider vinegar appears separately in the formula and cannot replace the cider.

For the Cinnamon-Sugar Coating

• ⅔ cup powdered sugar (approximately 75 g)
• 1 Tbsp water (15 ml)
• ¼ cup granulated sugar (50 g)
• 1 Tbsp ground cinnamon

The powdered sugar and water form a thick coating that helps the cinnamon sugar adhere to every side of the cooled loaf.

How to Make This Recipe

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F. Line a light-colored aluminum 9 × 5-inch loaf pan with parchment paper, or grease and flour it thoroughly. A light pan is important because dark metal absorbs more heat and may create a darker, thicker crust.

Pro Tip: If you use parchment, leave enough overhang to make handling the baked loaf easier.

Step 2: Combine the Dry Ingredients

Whisk the all-purpose flour, cinnamon, cornstarch, baking powder, salt, baking soda, nutmeg, and ginger in a large mixing bowl. Break apart any visible lumps so the spices and leavening agents are evenly distributed before the wet mixture is added.

Step 3: Mix the Wet Ingredients and Make the Batter

In a second bowl, whisk the oil, apple cider, room-temperature eggs, room-temperature sour cream, dark brown sugar, granulated sugar, vanilla, and apple cider vinegar until evenly combined. Fold the wet mixture into the dry ingredients only until no dry flour remains.

Pro Tip: Don’t keep stirring once the flour disappears. Overmixing can produce a firmer, less tender crumb.

Step 4: Bake and Check for Doneness

Transfer the batter to the prepared pan and spread it evenly. Bake at 350°F for 45–50 minutes. Insert a toothpick into the center rather than judging by time alone. It should emerge clean or with a few moist crumbs; visible wet batter means the center needs longer.

Let the loaf rest in its pan for 10–15 minutes. Then invert it onto a parchment-lined wire rack and allow it to cool completely, approximately 45–50 minutes more.

Pro Tip: Avoid coating the loaf while it’s warm. The surface needs to be completely cool so the thick coating stays in place instead of becoming runny.

Step 5: Apply the Cinnamon-Sugar Coating

Whisk the powdered sugar and water into a thick paste. Brush it over the top and sides of the completely cooled bread. Mix the granulated sugar with the cinnamon, then sprinkle it over every coated surface, pressing gently so it adheres. Let the exterior settle before slicing.

Expert Tips for Better Results

• Measure flour by spooning it into the cup and leveling the top. Scooping directly from the container may pack in excess flour.
• Bring the eggs and sour cream to room temperature before mixing so the wet ingredients combine evenly.
• Use the specified light-colored aluminum pan to reduce the risk of an overly dark, thick crust.
• Check the deepest part of the loaf with a toothpick. Testing near an edge can give a false impression that the center is done.
• Let the bread cool fully before coating and cutting. A warm quick bread is more fragile and can compress under the knife.
• Don’t confuse the ½ cup of apple cider with the separate 1 tsp of apple cider vinegar. They serve different roles in the batter.

Serving Suggestions

• Serve a slice with hot coffee, whose bitterness balances the sweet cinnamon coating.
• Pair it with hot nonalcoholic apple cider for a cozy fall breakfast or afternoon snack.
• Arrange slices on a simple platter for a brunch table, letting the cinnamon-sugar exterior remain visible.
• Pack an unheated slice as a sweet lunchbox treat, provided it is kept properly wrapped.
• Serve at room temperature so the crumb stays soft and the exterior coating remains intact.

Storage and Reheating

• Room temperature: Keep the loaf covered at room temperature for 4–5 days.
• Refrigeration: Refrigeration is not required, and no refrigerated storage period is specified for this recipe.
• Freezing: Cool the bread completely and freeze it without the coating. Wrap it securely in plastic wrap or foil, place it in an airtight freezer bag, and freeze for up to 3 months.
• Thawing: Thaw the wrapped loaf overnight in the refrigerator. Add the powdered-sugar paste and cinnamon-sugar coating after thawing.
• Reheating: No reheating temperature or time is prescribed. Serve the bread at room temperature to avoid softening or melting the coating.