You know that magical moment when you bite into a fresh apple cider donut at the fall fair? Crispy cinnamon sugar crust, tender inside, bursting with spiced apple flavor? That’s exactly what this Apple Cider Donut Loaf delivers, but you can make it in your pajamas while your coffee brews. I’ve been tweaking this recipe for years, ever since my first sad attempt turned out drier than a pile of autumn leaves. Now? It’s foolproof. The secret’s in reducing the apple cider to syrup-like intensity and that perfect balance of cinnamon and nutmeg. Trust me, one slice of this moist, fragrant loaf with its crackly sugar topping, and you’ll swear you’re standing in an orchard surrounded by pumpkin patches.
Why You’ll Love This Apple Cider Donut Loaf
This isn’t just another quick bread recipe; it’s your new fall obsession. Here’s why everyone from my picky nephew to my baking-snob neighbor begs me to make it:
- That donut shop taste, no frying required: The cinnamon sugar crust gives you that fairground vibe without the mess of hot oil. Plus, your whole house will smell like a cider mill.
- Moist for days: Reduced apple cider keeps every slice tender, even three days later (if it lasts that long). No sad, crumbly slices here.
- One bowl wonder: I’m all for fancy techniques when needed, but this comes together with just two mixing bowls and a whisk. Perfect for lazy Sunday mornings.
- Fall in every bite: That cozy blend of cinnamon and nutmeg? It’s like wearing your favorite sweater while leaves crunch underfoot.
- Endless customization: Add nuts, swap in maple sugar, or drizzle with caramel; this loaf plays well with all your autumn flavor fantasies.
Honestly? The hardest part is waiting for it to cool before slicing. But that five minutes of torture means you get perfect, crumb-free slices every time.
Apple Cider Donut Loaf Ingredients
Gather these simple ingredients, and you’re halfway to apple cider bliss. I’ve learned the hard way that quality matters here; skip the bottled apple juice and grab real, fresh-pressed cider for maximum flavor. Here’s what you’ll need:
- 1 1/2 cups all-purpose flour: Spoon and level it, friends! No packing the flour or you’ll end up with a dense brick instead of a tender loaf.
- 1 tsp baking powder: Make sure yours is fresh. If it doesn’t fizz when you sprinkle it in water, toss it.
- 1/2 tsp baking soda: Our little leavening helper that reacts beautifully with the acidic apple cider.
- 1/2 tsp salt: I use fine sea salt, but table salt works too. Just don’t skip it, salt makes all the flavors pop.
- 1 tsp cinnamon: That warm, cozy magic. I prefer Ceylon cinnamon for its delicate sweetness.
- 1/4 tsp nutmeg: Freshly grated if you’re feeling fancy, but pre-ground works in a pinch.
- 1/2 cup apple cider: Reduced from 1 cup (I’ll show you how). This is where the deep apple flavor comes from.
- 1/2 cup granulated sugar: For that classic donut sweetness.
- 1/4 cup packed brown sugar: Pack it firmly into your measuring cup; those molasses notes add moisture and depth.
- 1/3 cup vegetable oil: Keeps things moist without overpowering. I use avocado oil, but any neutral oil works.
- 1 large egg, room temperature: Cold eggs can make your batter seize up. Just set it out 30 minutes before baking.
- 1 tsp vanilla extract: The real stuff, please! Imitation vanilla has no place in this autumnal masterpiece.
See? Nothing weird or hard-to-find. Now let’s talk about that apple cider reduction, it’s simpler than you think and makes all the difference.
Equipment You’ll Need for Apple Cider Donut Loaf
Here’s the beautiful thing about this recipe: it doesn’t require any fancy gadgets. Just grab these basics from your kitchen and you’re golden:
- 8.5×4.5 inch loaf pan: This is my go-to size; anything bigger and your loaf will be too flat. If you only have a 9×5, just reduce baking time by 5-7 minutes.
- 2 mixing bowls: One for dry ingredients, one for wet. I use my trusty glass bowls that have seen more baking adventures than I can count.
- Whisk: For blending those dry ingredients thoroughly. My wire whisk has been with me since culinary school; it’s practically family.
- Rubber spatula: To gently fold everything together without overmixing. The key is to stop when you still see a few flour streaks.
- Small saucepan: For reducing the apple cider. Doesn’t need to be fancy, just big enough to prevent boil-overs.
- Cooling rack: Essential! Letting the loaf cool properly means no soggy bottom crust. I learned that the hard way after impatiently slicing into my first attempt.
That’s it! No stand mixer, no special pans. Just simple tools that make this recipe approachable for bakers of all levels.
How to Make Apple Cider Donut Loaf
Now for the fun part, turning those simple ingredients into autumn magic. I’ve made this loaf more times than I can count, and these steps guarantee that perfect donut-like texture every single time. Just follow along, and soon your kitchen will smell like a cider mill!
Preparing the Batter
First things first: reduce that apple cider! Pour 1 cup of cider into a small saucepan and simmer over medium-low heat until it reduces to 1/2 cup. This concentrates the flavor beautifully. You’ll know it’s ready when the bubbles look syrupy and the scent makes your mouth water. Let it cool slightly while you prep everything else.
In your larger mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. I like to give it about 15 good whisks to make sure those leaveners are evenly distributed; no one wants a bite with all the baking soda in one spot!
In your second bowl, combine the slightly cooled reduced cider, granulated sugar, brown sugar, oil, egg, and vanilla. Whisk vigorously for about 30 seconds until it looks like caramel-colored silk. The sugars should be completely dissolved, no gritty bits at the bottom.
Here’s the crucial part: pour the wet ingredients into the dry ingredients and gently fold with your spatula. Stop mixing when you still see a few flour streaks, about 10 folds max. Overmixing is the enemy of tender crumb! The batter will be thick but pourable, with tiny bubbles forming on the surface.
Baking the Apple Cider Donut Loaf
Position your oven rack in the center; this ensures even baking without a domed top or burnt bottom. Preheat to 350°F (no cheating and putting it in early, that first blast of heat is what gives our loaf its initial lift).
Pour the batter into your greased loaf pan, smoothing the top with the spatula. For that signature crackly donut crust, I like to sprinkle a mix of cinnamon sugar over the top right before baking. It creates this irresistible sugary crust that shatters when you bite into it.
Bake for 45-50 minutes. At the 30-minute mark, rotate the pan 180 degrees for even browning. The loaf is done when:
- A toothpick inserted near the center comes out with just a few moist crumbs (no wet batter)
- The top springs back when gently pressed
- The edges pull slightly away from the pan
Resist the temptation to slice immediately! Let it cool in the pan for 10 minutes, then transfer to a wire rack. This waiting period is torture, I know, but it prevents that sad, gummy middle slice. The loaf will keep baking slightly from residual heat, that’s what gives us that perfect texture from edge to edge.
Tips for Perfect Apple Cider Donut Loaf
After burning through more batches than I care to admit, I’ve learned all the tricks to make this loaf foolproof. Here are my hard-earned secrets that’ll take your apple cider donut loaf from good to “Oh my gosh, can I have the recipe?” levels of amazing:
How to nail the apple cider reduction
That reduced apple cider is the flavor powerhouse, but I used to mess it up constantly. Either I’d boil it too fast and scorch it, or not reduce it enough and end up with a weak flavor. Here’s what works perfectly for me now: use a wide saucepan (more surface area means faster reduction), keep it at a gentle simmer (tiny bubbles, not a rolling boil), and stir occasionally with a silicone spatula. When it coats the back of a spoon like thin maple syrup, it’s ready. Bonus tip: Reduce extra cider and keep it in the fridge for your morning oatmeal!
The cinnamon sugar trick for authentic donut crust
That crackly, sugary top is what makes people say, “This really tastes like a donut!” I mix 2 tablespoons of granulated sugar with 1/2 teaspoonof cinnamon and sprinkle it over the batter right before baking. But here’s my little cheat: after the loaf cools for 5 minutes out of the oven, I brush the top with melted butter and add another light dusting of cinnamon sugar. It creates this magical double-layer crust that stays crisp for days.
Why you should weigh your flour
I know, I know, measuring cups are easier. But after one too many dense loaves, I finally bought a $10 kitchen scale. Turns out my “1 1/2 cups” of flour could vary by nearly 1/4 cup depending on how I scooped! For perfect results every time, weigh out 180g of flour. No scale? Fluff your flour with a fork before spooning it gently into the cup, then level it off with a knife. Your loaf will thank you with that perfect tender crumb.
One last pro tip: wrap any leftovers (ha!) tightly in foil at room temperature. The moisture from the reduced cider means this loaf actually tastes better on day two, if you can resist eating it all fresh from the oven!
Serving Suggestions for Apple Cider Donut Loaf
Oh friends, this is where the magic happens, taking your already incredible apple cider donut loaf and turning it into pure autumn bliss. I’ve served this loaf every which way over the years, and these are my absolute favorite pairings that’ll make your taste buds sing:
- With your morning coffee: There’s nothing like a thick slice still slightly warm from the oven alongside a steaming mug of dark roast. The bitterness of the coffee cuts through the loaf’s sweetness perfectly. My husband always says it’s like having dessert for breakfast, but we won’t tell!
- A dollop of whipped cream: For those days when you want to feel fancy, top your slice with fresh whipped cream and an extra sprinkle of cinnamon. It transforms your humble loaf into something special enough for guests.
- Warmed with vanilla ice cream: Pop a slice in the microwave for 10 seconds and serve it à la mode. The ice cream melts into all those little nooks and crannies; it’s basically apple cider donut bread pudding!
- As French toast: Stale loaf? No problem! Dip thick slices in an egg-milk-cinnamon mixture and cook like regular French toast. Drizzle with maple syrup for the ultimate fall breakfast.
- With a sharp cheddar: Hear me out, the salty tang of aged cheddar pairs surprisingly well with the sweet, spiced loaf. My grandma swore by this combo, and she was always right about these things.
The beauty is, this loaf needs no embellishment; it’s delicious naked (the loaf, not you!). But these little touches can turn your afternoon snack into a memorable moment. My personal favorite? Leftover slices are toasted lightly and slathered with apple butter. Pure heaven!
Storing and Reheating Apple Cider Donut Loaf
Here’s the beautiful truth: this loaf actually gets better after a day or two as the flavors meld together. But only if you store it right! After years of trial and error (and one tragic dried-out loaf), here’s exactly how I keep mine fresh and delicious:
Room temperature storage: Once completely cooled, wrap your loaf tightly in aluminum foil or place it in an airtight container. It’ll stay moist and flavorful at room temperature for up to 3 days. The reduced apple cider works like magic to prevent drying out. I usually just leave mine on the counter because, let’s be honest, it never lasts longer than 24 hours in my house!
Freezing for later: For longer storage, slice the loaf first (trust me, you’ll thank yourself later), then wrap individual slices tightly in plastic wrap before placing them in a freezer bag. They’ll keep beautifully for up to 3 months. When that first frost hits and you’re craving a taste of fall, just grab a slice; no need to thaw the whole loaf.
Reheating like a pro: My favorite trick is to microwave a slice for 10-15 seconds, just until it’s warm enough to make the cinnamon sugar topping slightly melty. If you’re feeling fancy, toast slices in a dry skillet over medium heat for 1-2 minutes per side. It creates this irresistible crispy exterior while keeping the inside tender. For frozen slices, add an extra 10 seconds in the microwave or pop them straight into the toaster from frozen.
One last storage tip: if you’ve added the cinnamon sugar topping, store the loaf with a paper towel underneath to absorb any moisture and keep that signature crunch. Nothing worse than a soggy sugar crust!
Apple Cider Donut Loaf Variations
Now that you’ve mastered the classic version, let’s play with some delicious twists! This loaf is like your favorite sweater, endlessly adaptable to whatever fall flavor mood strikes. Here are my favorite variations that still keep that signature moist, donut-like texture we all love:
Nutty additions for crunch
I adore adding 1/2 cup of chopped toasted pecans or walnuts to the batter. The toasting is key; just 5 minutes in a 350°F oven brings out their natural oils. Fold them in right at the end so they don’t sink. My neighbor swears by adding candied pecans for extra sweetness, but I prefer the simplicity of toasted nuts, letting the apple flavor shine.
Spice swaps that’ll surprise you
While cinnamon and nutmeg are classic, try these unexpected combos:
- Cardamom instead of nutmeg, just 1/8 teaspoon gives it this exotic floral note
- Gingerbread version with 1/2 tsp ginger and 1/4 tsp cloves (my kids go crazy for this)
- Chai-spiced with a pinch each of ground cardamom, ginger, and allspice
The best part? These spice experiments still work beautifully with that cinnamon sugar topping we all love.
Fruit-filled variations
For a burst of tartness, fold in 1/2 cup of diced apples (peeled first!) or even dried cranberries. My secret weapon? Soaking the cranberries in apple cider for 30 minutes before adding them, they plump up beautifully and don’t dry out during baking. If you’re feeling extra indulgent, a handful of chopped caramel bits transforms this into dessert territory!
Gluten-free and dairy-free options
My sister-in-law needs gluten-free, so we’ve perfected this swap: use 1 1/2 cups of a quality gluten-free flour blend (I like King Arthur’s) plus 1/2 teaspoon xanthan gum. For dairy-free, the recipe already works as-is since we use oil, just double-check your apple cider brand if you’re strict about dairy.
The beauty of this loaf is how forgiving it is; as long as you keep that perfect ratio of wet to dry ingredients, you can let your creativity run wild. What variations will you try first? I’m already dreaming up a maple bacon version for my next brunch gathering!
Apple Cider Donut Loaf Nutritional Information
Now, I’m no nutritionist, just a home baker who believes everything tastes better with real ingredients. But since folks often ask, here’s the general nutritional breakdown per slice (based on 10 slices per loaf). Remember, these numbers can vary depending on your specific ingredients and brands!
- Calories: About 180 per slice, perfect for that mid-afternoon pick-me-up with your tea
- Sugar: 12g (mostly from the natural sugars in apple cider and our measured amounts of granulated and brown sugar)
- Sodium: 150mg (that little bit of salt makes all the flavors pop!)
- Fat: 7g (mostly from the vegetable oil that keeps our loaf so moist)
- Saturated Fat: Just 1g, we’re using heart-healthy oils here
- Carbohydrates: 28g (because let’s be real, this is a treat, not a salad)
- Fiber: 1g (thank those apples and whole wheat flour if you did that variation)
- Protein: 2g (not bad for something that tastes this indulgent!)
Important note: These values don’t include any optional toppings like extra cinnamon sugar or whipped cream (though let’s be honest, those make it even more delicious). If you’re watching specific dietary needs, always calculate based on your exact ingredients. My philosophy? Everything in moderation, including moderation! A slice of this comforting loaf with your morning coffee is worth every delicious bite.
Apple Cider Donut Loaf FAQs
After sharing this recipe with friends and family for years, I’ve heard every question imaginable! Here are the answers to the most common ones that’ll help you bake with confidence:
Can I use apple juice instead of cider?
Oh, honey, I tried this once in a pinch, and the difference was shocking! Apple juice lacks cider’s deep, fermented flavor and acidity. Your loaf will taste flat and sweet rather than complex and autumnal. If you absolutely must substitute, reduce the juice by half first and add 1/2 teaspoon apple cider vinegar to mimic cider’s tang.
Why did my loaf turn out dry?
Three likely culprits: overbaking (check 5 minutes early next time), overmixing the batter (stop at those first few flour streaks!), or inaccurate flour measurement (weigh it if possible). My grandma’s trick? Brush cooled slices with simple syrup made from equal parts water and sugar; it revives even the driest loaf!
Can I make this into muffins instead?
Absolutely! Fill greased muffin cups 2/3 full and bake at 375°F for 18-22 minutes. The higher temp gives them that perfect domed top. Bonus: dip the warm muffin tops in melted butter, then cinnamon sugar for true donut shop vibes.
How do I know when the cider is reduced enough?
It should coat the back of a spoon like thin maple syrup, about 10 minutes of gentle simmering from 1 cup down to 1/2 cup. Watch for the bubbles to get slower and more syrupy. Pro tip: Reduce extra and freeze in ice cube trays for future baking emergencies!
Can I add nuts or other mix-ins?
Please do! Fold in up to 3/4 cup of add-ins like toasted pecans, diced apples, or even caramel bits after combining wet and dry ingredients. Just be sure any fruit is patted dry first; excess moisture can throw off our perfect batter balance.
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
The Secret to Perfectly Moist Apple Cider Donut Loaf Every Time
- Total Time: 60 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful loaf cake inspired by apple cider donuts, perfect for fall.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup apple cider
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In another bowl, mix apple cider, granulated sugar, brown sugar, oil, egg, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Pour batter into the loaf pan and bake for 45-50 minutes.
- Let cool before slicing.
Notes
- Reduce apple cider for a stronger flavor.
- Dust with cinnamon sugar for extra donut-like taste.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg