Description
This Cider Donut Bread recipe offers a delightful twist on traditional bread by incorporating the warm flavors of apple cider and apple pie spice. Soft, moist, and topped with a sweet spiced sugar crust, this loaf combines autumnal spices with a tender crumb, making it perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Batter Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons apple pie spice
- ½ teaspoon kosher salt
- 1 ¼ cups apple cider (or apple juice)
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
Topping Ingredients
- ¼ cup apple cider
- ½ cup (100 g) granulated sugar
- 2 teaspoons apple pie spice
Instructions
- Preheat oven and prepare loaf pan: Preheat the oven to 350°F (175°C). Lightly spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, apple pie spice, and kosher salt to evenly distribute the leavening and spices.
- Whisk wet ingredients: In a separate bowl, thoroughly whisk the apple cider, large egg, melted unsalted butter, and vanilla extract until well combined.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl and gently stir with a spatula or spoon until just combined. Avoid overmixing; the batter should remain slightly runny and lumpy.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it evenly so it bakes uniformly.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 65 to 75 minutes. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs and the top is golden brown.
- Cool slightly in pan: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes to set the structure.
- Brush with apple cider: While the bread is still warm, pour the ¼ cup of apple cider over the top of the loaf in the pan to infuse extra moisture and flavor.
- Prepare sugar-spice topping: In a small bowl, combine the ½ cup granulated sugar with 2 teaspoons apple pie spice, mixing thoroughly.
- Remove bread from pan: Carefully invert or lift the bread out of the loaf pan onto a large piece of parchment paper to avoid breaking.
- Coat with sugar-spice: Sprinkle the sugar and apple pie spice mixture evenly over the entire surface of the bread. Rotate the loaf as needed to cover all sides with the flavorful crust.
- Cool completely before serving: Let the bread cool fully on the parchment paper to allow the topping to set and the flavors to meld, then slice and serve.
Notes
- Ensure the egg is at room temperature for better texture.
- Do not overmix the batter to keep the bread tender.
- You can substitute apple juice if apple cider is unavailable, but cider adds a richer flavor.
- Use apple pie spice or a mix of cinnamon, nutmeg, and allspice for the spice blend.
- The bread is best served at room temperature or lightly toasted.
- Store airtight at room temperature for up to 3 days or freeze for longer storage.
