A crunchy sprinkle of cinnamon sugar simply but elegantly finishes this fragrant Apple Cider Doughnut Loaf bread.
Apple Cider Doughnut Loaf
Makes 1 (8½x4½-inch) loaf
Ingredients
- 2 cups (480 grams) apple cider
- 3/4 cup (168 grams) neutral oil
- 1/2 cup (100 grams) plus 3 tablespoons (36 grams) granulated sugar, divided
- 1/2 cup (120 grams) sour cream
- 1/3 cup (73 grams) firmly packed light brown sugar
- 1 large egg (50 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2â…” cups (333 grams) all-purpose flour
- 1 tablespoon (6 grams) apple pie spice
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (4 grams) ground cinnamon, divided
- 1½ teaspoons (4.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 1 teaspoon (5 grams) unsalted butter, room temperature
- 1 tablespoon (14 grams) unsalted butter, melted
Instructions
- In a medium saucepan, bring cider to a boil over medium-high heat; cook, stirring occasionally, until reduced to ¾ cup (181 grams), 15 to 20 minutes. Remove from heat, and let cool completely.
- Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together oil, 1/2 cup (100 grams) granulated sugar, sour cream, brown sugar, egg, and vanilla.
- In a medium bowl, whisk together flour, pie spice, baking powder, 1 teaspoon (2 grams) cinnamon, salt, and baking soda. Gradually add flour mixture to sugar mixture alternately with reduced cider, beginning and ending with flour mixture, whisking until just combined after each addition. Spread batter into prepared pan.
- Spoon room temperature butter into a pastry bag, and cut a ¼-inch opening in tip. Pipe lengthwise down center of batter.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 1 hour to 1 hour and 5 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
- Using a pastry brush, brush melted butter onto cooled loaf. In a small bowl, whisk together remaining 3 tablespoons (36 grams) granulated sugar and remaining 1 teaspoon (2 grams) cinnamon; sprinkle onto loaf. Let stand until butter has been absorbed into loaf. Store in an airtight container for up to 3 days.
Notes
The line of butter on top of the batter helps create the signature domed rise and lengthwise crack in the top of a quick bread loaf—not mention a little extra flavor!
Tried this recipe?Let us know how it was!
Baked in Nordicware pan. Didn’t do butter on top, but brushed sugar/cinnamon topping on pan before baking. Had slice from bottom as bakers treat and very good. 4 stars because I haven’t had an actual slice. Imagine is will rank 5 stars though.
I have made this twice. I added some mace the second time to give it a more fall donut flavor. Great recipe!
I enjoy having this bread with my morning smoothie from time to time. I like to use the concentrated apple cider that King Arthur sells to boost any apple flavor when I make anything that is intended to have an apple flavor and substituting some of the concentrate for the cider does that trick. I also do not do the butter along the center of the batter although that would probably taste nice — I dip my bench scraper in neutral oil and do a line in the center of the batter with that, it also gives a nice indent as well.