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Best Apple Cider Donut Bread Recipe (Easy, One Bowl)

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This easy one-bowl apple cider donut bread has all the warm, spiced flavor of a classic apple cider donut but bakes into a perfect, sliceable loaf. No rolling, cutting, or frying required—just pure, cozy comfort in every slice.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider
  • ½ cup (1 stick) 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
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • For the cinnamon-sugar coating:
  • 3 tablespoons unsalted butter, melted
  • ⅓ cup (65 g) granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer. Let it bubble for 15-20 minutes, stirring occasionally, until reduced to about ⅓ cup (80 ml) and syrupy. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  3. In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Add eggs and vanilla extract, whisk until smooth and slightly pale.
  4. Pour the cooled reduced apple cider into the wet mixture and whisk until fully incorporated.
  5. In a separate small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  6. Gradually add dry ingredients to wet ingredients, folding gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Let bread cool in pan on a wire rack for 10 minutes. While still warm, lift out using parchment paper. In a small bowl, mix together ⅓ cup sugar and 1 ½ teaspoons cinnamon for coating. Brush top and sides of warm bread with melted butter, then generously roll or sprinkle with cinnamon-sugar mixture. Let cool completely on wire rack before slicing.

Notes

Don’t rush the cider reduction—it concentrates flavor and prevents sogginess. Use room temperature eggs for a smooth batter. Coat the bread while still warm for the best cinnamon-sugar crust. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: apple cider donut bread, apple cider bread, fall baking, quick bread, one bowl recipe, cinnamon sugar bread

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