There’s something magical about the smell of apple cider simmering on the stove, it’s like the season announcing itself. This apple cider donut bread takes everything you love about a classic cider donut, the warmth, the spice, the cinnamon-sugar crunch, and turns it into an easy, no-yeast quick bread that bakes up soft, fragrant, and golden.
Whether you’re baking it for a crisp fall morning, a cozy weekend brunch, or just because your kitchen needs to smell like October, this loaf will hit all the right notes.
Ingredients You’ll Need
For the Bread:
- ½ cup apple cider (not juice — see note below)
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ¼ cup unsweetened applesauce
- 3 tablespoons plain Greek yogurt (or vanilla yogurt)
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
For the Cinnamon-Sugar Topping:
- 2 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ½ tablespoon ground cinnamon
Ingredient Notes:
- Apple cider (not apple juice) gives that deep, tangy sweetness — reduce it to concentrate the flavor.
- Greek yogurt keeps the crumb tender and moist.
- Applesauce replaces part of the fat and adds softness.
Step-by-Step Instructions
- Preheat and prep:
Heat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang for easy lifting later. - Reduce the apple cider:
Pour ½ cup apple cider into a small saucepan. Simmer over medium heat until reduced by half (about 10 minutes). Set aside to cool — you’ll end up with ¼ cup of concentrated cider. - Cream the butter and sugar:
In a large bowl (or stand mixer with paddle attachment), beat the softened butter and brown sugar for 2–3 minutes until light and fluffy. Add the vanilla and eggs; mix just until smooth. - Combine wet ingredients:
In a small bowl, whisk together the applesauce, yogurt, and cooled reduced cider. - Mix the dry ingredients:
In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Bring it together:
Add half the dry mixture to the butter-egg mixture, then half the wet mixture. Repeat, mixing gently between additions. Do not overmix — just fold until no flour streaks remain. - Bake:
Spread the batter evenly into your prepared loaf pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes. - Add the cinnamon-sugar topping:
In a small bowl, mix the sugar and cinnamon. Brush the warm loaf (top and sides) with melted butter, then press or sprinkle the cinnamon sugar all over until fully coated.
Tips for the Best Apple Cider Donut Bread
- Reduce the cider: It intensifies the apple flavor and adds depth — totally worth the extra few minutes.
- Don’t overmix: Overworking the batter makes the bread dense.
- Let it cool slightly before topping: The butter sticks better when the loaf is warm, not hot.
- Use parchment overhangs: Makes it easy to lift the loaf cleanly out of the pan.
Variations & Substitutions
- Vegan Version: Use plant butter (like Country Crock Avocado Spread), 1 flax egg + 1 chia egg, and plant-based yogurt.
- Gluten-Free: Replace flour with a 1:1 all-purpose gluten-free blend.
- Flavor Twist: Swap cinnamon + nutmeg for apple pie spice or pumpkin pie spice.
- Add-ins: Diced apples, chopped pecans, or walnuts for extra texture.
- Healthier Option: Try substituting coconut sugar or half brown/half Truvia brown blend.
Serving & Storage Ideas
- Serve warm with a pat of butter — or go all out with a scoop of vanilla ice cream and caramel drizzle.
- Store leftovers covered at room temperature for up to 3 days.
- To freeze: Wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. Add cinnamon-sugar topping after thawing for best texture.
Frequently Asked Questions
Can I use apple juice instead of cider?
You can, but the flavor will be milder. Cider has more depth and tartness that really defines this recipe.
Why do I need to reduce the cider?
Reducing concentrates the sugars and flavor — it’s what makes the bread taste like a real cider donut.
Can I make this into muffins?
Yes! Bake in a greased or lined muffin tin for 18–20 minutes at 350°F.
Can I skip the cinnamon-sugar coating?
Technically yes, but it’s what gives that donut-like crunch. Totally worth keeping.
Nutrition Information (per slice)
| Calories | Carbs | Protein | Fat | Sugar |
|---|---|---|---|---|
| 271 kcal | 41 g | 4 g | 11 g | 24 g |
(Approximate — values may vary based on ingredients used.)
If fall had a flavor, this would be it, spiced, sweet, and a little nostalgic. This apple cider donut bread is one of those recipes that turns an ordinary day into something a bit special. Bake it once, and you’ll probably find yourself making it “just one more time” all season long.
If you make this recipe, let me know how it went in the comments .
Happy baking, and enjoy that first cozy slice while it’s still warm.
Apple Cider Donut Bread (Easy Fall Quick Bread Recipe)
Ingredients
For the Bread:
- ½ cup apple cider (not juice — see note below)
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- ¼ cup unsweetened applesauce
- 3 tbsp plain Greek yogurt (or vanilla yogurt)
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
For the Cinnamon-Sugar Topping:
- 2 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- ½ tbsp ground cinnamon
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang for easy lifting later.
- Reduce the apple cider: Pour ½ cup apple cider into a small saucepan. Simmer over medium heat until reduced by half (about 10 minutes). Set aside to cool — you’ll end up with ¼ cup of concentrated cider.
- Cream the butter and sugar: In a large bowl (or stand mixer with paddle attachment), beat the softened butter and brown sugar for 2–3 minutes until light and fluffy. Add the vanilla and eggs; mix just until smooth.
- Combine wet ingredients: In a small bowl, whisk together the applesauce, yogurt, and cooled reduced cider.
- Mix the dry ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Bring it together: Add half the dry mixture to the butter-egg mixture, then half the wet mixture. Repeat, mixing gently between additions. Do not overmix — just fold until no flour streaks remain.
- Bake: Spread the batter evenly into your prepared loaf pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes.
- Add the cinnamon-sugar topping: In a small bowl, mix the sugar and cinnamon. Brush the warm loaf (top and sides) with melted butter, then press or sprinkle the cinnamon sugar all over until fully coated.
Notes
Ingredient Notes:
- Apple cider (not apple juice) gives that deep, tangy sweetness — reduce it to concentrate the flavor.
- Greek yogurt keeps the crumb tender and moist.
- Applesauce replaces part of the fat and adds softness.