If you’ve ever had a hot apple cider donut, you know there is nothing better! These apple cider donuts taste just like fresh, fluffy donuts but are WAY easier to make!
This easy, quick bread is perfect when you’re craving a sweet fall treat but want something that takes minimal effort and with very little mess.
This bread is ready in just an hour and takes your taste buds right to the apple orchard!
And if you’re looking for more fall quick breads to try, I highly recommend my cinnamon banana bread or super moist pumpkin bread !
Why You’ll Love This Apple Cider Donut Bread
- It’s insanely easy to whip up and no stand mixer required!
- Tastes just like apple cider donuts but in an easy-to-make, mess-free quick bread
- The perfect fall recipe if you want to mix it up from pumpkin!
Ingredients Needed
(For the full recipe, scroll down to the recipe card below)
- All-purpose flour: I like using all-purpose flour to give this bread a soft, fluffy texture. If you use bread flour, it will have a bit denser texture.
- Baking soda and baking powder: These leavening agents help the bread rise.
- Spices: I used cinnamon, ground nutmeg, ground ginger and salt.
- Oil: Canola oil, vegetable oil, or any neutral-flavored oil works well.
- Apple cider: Use your favorite apple cider for this recipe! Fresh local apple cider or buy a jug from the store both work. You can also use apple juice if you can’t find apple cider. Apple juice is often a bit sweeter than apple cider, so be prepared for a bit sweeter of a bread.
- Eggs: the eggs add structure to the bread.
- Sour cream: helps to add richness and keep the bread moist.
- Sugar : I like to use a mix of both, using more brown sugar in this recipe. Sugar adds sweetness to balance the earthy flavor of pumpkin. Brown sugar, in particular, adds a caramel-like richness that complements the apple and spices. You’ll also need powdered sugar for the topping.
- Apple cider vinegar: Helps the bread to rise and make it light and fluffy!
- Vanilla extract : Adds a subtle, sweet, and fragrant flavor that compliments the spices and apple.
How To Make Apple Cider Donut Bread
(For the full recipe, scroll down to the recipe card below)
Mix dry ingredients
In a large bowl, whisk together all dry ingredients. Set aside.
Add wet ingredients
In another bowl, whisk together all the wet ingredients. Then f old wet into dry, being careful not to over mix.
Pour into loaf pan & bake
Line a 9×5 inch loaf pan with parchment paper or grease+flour method. Pour batter into prepared pan and b ake for ~45-50 minutes or until a toothpick inserted in the center comes out clean, a few moist crumbs are ok. Allow to cool in the loaf pan for 10-15 minutes, then invert onto a parchment lined wire rack. Then a llow to cool completely.
Make icing & sprinkle with sugar topping
Whisk together the powdered sugar and water, it will be like a thick paste. Brush this all over the top and sides of the bread. Mix the sugar and cinnamon together and sprinkle it all over the bread, top and sides, pressing it sorta into the powdered sugar.
Slice & enjoy!
Slice when ready to enjoy!
Serving & Storage Suggestions
- This apple cider donut bread will last 4-5 days at room temperature.
- To freeze: If you are baking the Apple Cider Donut Bread in advance, I suggest that you do not glaze it until you are ready to eat it. Cool the bread completely, wrap in plastic wrap or foil, and then store in an airtight freezer bag for up to 3 months. Thaw overnight in the refrigerator. Top bread with glaze and sugar coating before serving.
Best Pan To Use To Make Apple Cider Bread
Light colored aluminum loaf pans work best. A darker color metal loaf pan absorbs more heat and may result in a darker and thicker crust. Use a light colored aluminum loaf pan for a lighter more tender crust.
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9×5 inch loaf pan
Non stick spray
More Fall Recipes You’ll Love
Pumpkin Banana Bread
Pumpkin Chocolate Chip Bundt Cake
Apple Cinnamon Monkey Bread
Best Pumpkin Bread (Super Moist!)
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Apple Cider Donut Bread
Ingredients
Dry ingredients:
- 2 cups all-purpose flour spooned and leveled
- 1 Tbsp. ground cinnamon
- 1 Tbsp. cornstarch
- 1 tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
Wet ingredients:
- ⅔ cup vegetable or canola oil
- ½ cup apple cider (NOT sparkling apple cider)
- 2 large eggs room temperature
- ⅓ heaping cup sour cream room temperature
- ¾ cup dark brown sugar packed
- ⅓ cup granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
For the topping:
- ⅔ cup powdered sugar
- 1 Tbsp. water
- ¼ cup granulated sugar
- 1 Tbsp. ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a light-colored 9x5 inch loaf pan with parchment paper or grease+flour method.
- In a large bowl, whisk together all dry ingredients. Set aside. 2 cups all-purpose flour, 1 Tbsp. ground cinnamon, 1 Tbsp. cornstarch, 1 tsp. baking powder, ½ tsp. baking soda, ¼ tsp. ground nutmeg, ¼ tsp. ground ginger, 1 tsp. salt
- In another bowl, whisk together all the wet ingredients. ⅔ cup vegetable or canola oil, ½ cup apple cider (NOT sparkling apple cider), 2 large eggs, ⅓ heaping cup sour cream, ¾ cup dark brown sugar, ⅓ cup granulated sugar, 1 tsp. vanilla extract, 1 tsp. apple cider vinegar
- Fold wet into dry, being careful not to over mix.
- Bake for ~45-50 minutes or until a toothpick inserted in the center comes out clean, a few moist crumbs are ok.
- Allow to cool in the loaf pan for 10-15 minutes, then invert onto a parchment lined wire rack.
- Allow to cool completely.
- Whisk together the powdered sugar and water, it will be like a thick paste. Brush this all over the top and sides of the bread. ⅔ cup powdered sugar, 1 Tbsp. water
- Mix the sugar and cinnamon together and sprinkle it all over the bread, top and sides, pressing it a little into the powdered sugar. ¼ cup granulated sugar, 1 Tbsp. ground cinnamon
- Slice when ready to enjoy!
Video
Notes
- This apple cider donut bread will last 4-5 days at room temperature.
