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Perfect Apple Cider Donut Bread with Easy Cinnamon Sugar Crust

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This apple cider donut bread with cinnamon sugar crust is a happy accident that turned into a fall staple. It delivers all the cozy, spiced, apple-cider flavor of fried donuts without the mess, with a tender crumb and a sweet, crunchy coating.

Ingredients

Scale
  • 1 cup apple cider
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon 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
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup granulated sugar (for crust)
  • 1 tablespoon ground cinnamon (for crust)
  • 2 tablespoons unsalted butter, melted (for crust)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about 1/4 cup, 8-10 minutes. Stir occasionally. Remove from heat and let cool.
  2. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with butter or cooking spray.
  3. Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Set aside.
  4. Cream butter and sugars: In a medium bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy, about 2-3 minutes.
  5. Add wet ingredients: Beat in 2 eggs one at a time, mixing well after each. Add 1 teaspoon vanilla extract and the cooled reduced apple cider. Mix until combined.
  6. Alternate adding dry ingredients and buttermilk: Add about one-third of the flour mixture to the butter mixture and stir until just combined. Add half of the 1/2 cup buttermilk and stir. Repeat with another third of flour, remaining buttermilk, and last of the flour. Stir only until no streaks of flour remain.
  7. Pour batter into prepared pan and spread evenly.
  8. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 35 minutes, tent loosely with foil.
  9. Cool in pan for 10 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool for another 10 minutes.
  10. Make cinnamon sugar crust: Mix 1/4 cup granulated sugar with 1 tablespoon cinnamon in a small bowl. Melt 2 tablespoons butter in another small bowl. While bread is still warm, brush top and sides with melted butter, then generously sprinkle cinnamon sugar mixture over it. Press gently into sides if needed.
  11. Let bread cool completely before slicing.

Notes

Don’t skip reducing the apple cider—it concentrates the flavor. Room temperature ingredients prevent curdling. Check doneness at 45 minutes. Let crust set before wrapping to keep it crunchy. Bread freezes well for up to 3 months.

Nutrition

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

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