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Cozy Apple Cider Donut Bread with Cinnamon Sugar Crust

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This cozy apple cider donut bread with cinnamon sugar crust tastes like you spent all day in the kitchen, but really, you just let the oven do the work. It’s tender, spiced, and perfect for fall mornings.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup (120 ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • For the Cinnamon Sugar Crust:
  • ¼ cup (57 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving about 2 inches overhanging on the long sides. Lightly grease the exposed ends of the pan with butter or nonstick spray.
  2. Pour the 1 ½ cups of apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer. Stir occasionally. You want it to reduce to about ½ cup (120 ml). This takes roughly 15-20 minutes. Set it aside to cool.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Then whisk in the buttermilk, vanilla extract, and the reduced apple cider.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently. Stir just until you no longer see streaks of flour. A few small lumps are fine.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 45 minutes, tent the pan loosely with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 10 minutes. After 10 minutes, use the parchment paper handles to lift the bread out of the pan and transfer it to the wire rack. Let it cool for another 5 minutes.
  8. While the bread is still warm (but not hot), brush the top and sides generously with the melted butter. In a shallow bowl, whisk together the granulated sugar and cinnamon. Place the warm, buttered bread on a piece of parchment paper or a plate. Sprinkle or roll the cinnamon sugar mixture over all the buttered surfaces. Use your hands to press it gently so it sticks.
  9. Let the bread cool completely on the wire rack before slicing.

Notes

Don’t overmix the batter. Reduce the cider properly to ½ cup. Room temperature ingredients matter. Let the bread cool completely before slicing to keep the crust intact. The bread tastes even better on day two.

Nutrition

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

Find it online: https://novanosh.com/cozy-apple-cider-donut-bread-with-cinnamon-sugar-crust/