Last October, I woke up to actual frost on my windows and a craving for something warm and cozy (and, honestly, a little indulgent). I remembered my favorite fall ritual: grabbing a fresh apple cider donut at the pumpkin patch, cinnamon sugar on my fingers, hot cider in my other hand. But here’s the thing—those donuts are a once-a-year treat for me, and I wanted that same magic without driving 40 minutes or deep-frying. So, I started tinkering with an apple cider donut loaf recipe. My kitchen smelled like a cider mill by 9am.
I’ve made this apple cider donut loaf so many times now, my family jokes it’s our official “fall candle.” The scent is unreal—warm spices, tangy apple, buttery cake. The first time I sliced into it, the crumb was tender and moist, with a crunchy cinnamon-sugar crust. Honestly, I ate two slices standing over the counter. No regrets. This is the kind of cozy fall treat that makes you want to invite friends over just to show off your baking skills (or keep it all to yourself—no judgment).
If you’re a fan of those classic apple cider donuts, you’re in for a treat. This apple cider donut loaf recipe brings all that nostalgia right to your kitchen—no fryer, no waiting in line. And yes, it’s ridiculously easy to make. Let’s get into it.
Why You’ll Love This Apple Cider Donut Loaf Recipe
Okay, let me just say—this loaf has completely ruined me for store-bought fall treats. There are so many reasons it’s a staple in my house, and I’m sharing my favorites:
- Unreal fall flavor: The apple cider reduces down for extra punch, and the cinnamon-nutmeg combo is pure autumn in every bite. My kitchen smells like a donut shop for hours.
- Perfect texture: Moist, tender crumb inside, with a crispy cinnamon-sugar crust on top. I’ve tested this with everything from cake flour to all-purpose, and this version nails it.
- No deep-frying required: All the joy of apple cider donuts—none of the mess. My smoke detector is grateful.
- Easy ingredients: You probably have most of this in your pantry already. I just grab a jug of fresh apple cider (or juice if I’m desperate).
- Make-ahead friendly: Stays moist for days, and the flavor actually gets better overnight.
- Crowd pleaser: I’ve served this to picky kids, skeptical adults, and even my “don’t like sweets” dad. Not a crumb left.
- Cozy vibes: This is the bake that makes you want to put on fuzzy socks and sip coffee by the window.
Seriously, this apple cider donut loaf is my go-to recipe when I want to impress someone—or just treat myself after a long week. It’s that kind of comfort food that makes you feel like a genius in the kitchen (especially when people ask for seconds).
What Ingredients You’ll Need for Apple Cider Donut Loaf
Here’s what I love about this ingredient list: it’s simple, but every item plays its part. I’ll walk you through what I use and why, plus some substitutions if you’re in a pinch.
- Apple cider (1 cup / 240ml, reduced to ½ cup / 120ml): Fresh is best, but apple juice works in a pinch. The trick is simmering it down—this concentrates the flavor and makes everything taste “donut shop” legit.
- All-purpose flour (2 cups / 240g): Standard stuff. I’ve tried cake flour for extra softness, but honestly, AP flour keeps it sturdy enough for slicing.
- Baking powder (1 ½ tsp / 7g) & baking soda (½ tsp / 2g): Lift and lightness. Don’t skip or swap these.
- Salt (½ tsp / 3g): Balances the sweet and brings out the apple flavor.
- Cinnamon (1 ½ tsp / 4g): I go heavy-handed here. Use Saigon cinnamon if you want extra oomph.
- Nutmeg (¼ tsp / 1g): Freshly grated if you have it—makes a difference! I learned this from my grandma.
- Unsalted butter (½ cup / 115g, melted): Gives richness and keeps the crumb moist. I always use unsalted so I can control the salt; salted works if that’s what you have, but cut back on the added salt.
- Brown sugar (¾ cup / 150g): Deep flavor, slight caramel notes—way better than white sugar for this recipe.
- Granulated sugar (¼ cup / 50g): For a touch of sweetness (and for the topping).
- Large eggs (2, room temp): Helps hold everything together and adds richness. Room temp eggs mix easier—trust me!
- Sour cream or Greek yogurt (½ cup / 120g): Adds tang and moisture. I alternate based on what’s in my fridge, and both work perfectly.
- Vanilla extract (1 tsp / 5ml): Use real vanilla if you can. I’m a fan of Nielsen-Massey, but store brand works fine too.
Cinnamon sugar topping:
- Granulated sugar (⅓ cup / 65g)
- Cinnamon (1 tsp / 2g)
- Melted butter (2 tbsp / 28g)
Ingredient swaps and notes:
- No sour cream? Use plain Greek yogurt or even plain whole-milk yogurt.
- If you only have salted butter, use it—just halve the added salt.
- Apple cider is key, but apple juice will do in a pinch. Reduce it the same way.
- If you want extra spice, add a pinch of ground cloves or allspice.
- I keep my apple cider in the freezer so I can make this year-round. Just thaw and reduce as usual.
Quick tip: I learned the hard way that you can’t swap applesauce for cider—it’s just not the same. The flavor doesn’t concentrate, and the crumb turns out gummy. Trust me—stick with real cider!
Equipment Needed for Apple Cider Donut Loaf Recipe
You don’t need a fancy kitchen to make this—seriously, I’ve baked it in my college apartment with the most basic setup.
- 9×5-inch loaf pan — Mine is scratched but still kicking. Nonstick, metal, or glass all work. I line mine with parchment for easy removal (learned this after prying out a loaf with a butter knife).
- Small saucepan — For reducing the apple cider. Any pot will do, just watch it doesn’t boil over.
- Mixing bowls — At least two: one for wet, one for dry.
- Whisk — For blending dry ingredients and mixing the batter. If you’re feeling lazy, a hand mixer works for the wet stuff.
- Measuring cups and spoons — Baking is science, so measure. Dollar store sets are fine (mine are mismatched and still get the job done).
- Rubber spatula — Perfect for scraping down the bowl and getting every last bit of batter into the pan.
- Parchment paper (optional) — Makes removing the loaf a breeze.
No loaf pan? You can use an 8×8-inch square pan or even a muffin tin. Just adjust baking times (muffins will take 18-22 minutes).
The only “fancy” thing I use is a kitchen scale for flour. Totally optional, but it does help with consistency (I’m a little nerdy about baking, sorry not sorry).
How to Make Apple Cider Donut Loaf – Step-by-Step
Alright, let’s make this apple cider donut loaf together! I’m going to walk you through exactly how I do it, with all the little tricks I’ve picked up along the way.
- Reduce the Apple Cider (10 minutes)
Pour 1 cup (240ml) apple cider into a small saucepan. Simmer over medium heat until it reduces to ½ cup (120ml). Stir occasionally and watch closely—don’t let it boil over. You want it syrupy and golden, almost like apple concentrate. Let it cool while you prep everything else. - Preheat & Prep the Pan (5 minutes)
Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or nonstick spray. If you love easy cleanup, line it with parchment—makes flipping out the loaf so simple. - Mix the Dry Ingredients (2 minutes)
In a bowl, whisk together 2 cups (240g) flour, 1 ½ tsp (7g) baking powder, ½ tsp (2g) baking soda, ½ tsp (3g) salt, 1 ½ tsp (4g) cinnamon, and ¼ tsp (1g) nutmeg. Make sure everything’s evenly blended—no clumps of baking powder messing up your loaf. - Combine the Wet Ingredients (5 minutes)
In a larger bowl, mix ½ cup (115g) melted butter, ¾ cup (150g) brown sugar, ¼ cup (50g) granulated sugar, and the reduced apple cider. Whisk until smooth. Then add 2 eggs (room temp), ½ cup (120g) sour cream or Greek yogurt, and 1 tsp (5ml) vanilla extract. Mix until just combined—don’t overdo it. - Add the Dry to the Wet (2 minutes)
Pour the dry ingredients into the wet. Gently fold with a spatula until just combined. The batter will be thick and a little sticky. If you see a bit of flour streaking, that’s okay—better under-mixed than over-mixed. - Pour & Bake (45–55 minutes)
Scrape the batter into your prepared pan, smoothing the top. Bake at 350°F (175°C) for 45–55 minutes. When the top is golden brown and springs back to the touch, it’s close. The toothpick test works—look for a few moist crumbs (not wet batter). Your kitchen will smell like heaven. - Cinnamon-Sugar Topping (while loaf bakes & cools)
Mix ⅓ cup (65g) sugar and 1 tsp (2g) cinnamon in a small bowl. When the loaf comes out, brush the top with 2 tbsp (28g) melted butter and sprinkle the cinnamon sugar over while it’s still warm. The butter helps the sugar stick and gives it that classic donut crunch. - Cool & Slice (15 minutes)
Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment. Slice thick and serve warm or at room temp. If you’re impatient (like me), you’ll want to cut it right away, but letting it rest makes slicing neater.
Troubleshooting:
- Batter too thick? That’s normal—don’t add extra cider.
- Loaf sinking in the middle? Usually means the oven temp was off or it was underbaked. Use an oven thermometer if you have one (mine runs hot, so I always check).
- Edges browning too fast? Tent with foil for the last 10 minutes to prevent burning.
At this point, you’re about an hour in—and your house smells like a cider festival. Enjoy!
My Best Tips & Techniques for Apple Cider Donut Loaf
Okay, here’s where I spill all the secrets I’ve learned from making this recipe way too many times…
- Reduce the cider, don’t just add it straight: Seriously, this makes ALL the difference. Unreduced cider just tastes watery. Simmer it down until syrupy.
- Room temp ingredients: I take my eggs and sour cream out 30 minutes before baking. They mix in so much better and help the loaf rise evenly. Learned this after a few sunken loaves.
- Don’t overmix: Fold the flour in gently—10–15 stirs max. Overmixing leads to tough, dense bread.
- Parchment paper trick: I used to skip this and ended up mangling the loaf trying to get it out. Now I always line my pan. Makes life easier.
- Cinnamon sugar timing: Sprinkle the topping while the loaf is still warm so it sticks and forms a crunchy crust. If you wait too long, it just falls off.
- Test with your nose: When your kitchen smells deeply of apple and spice, you’re probably close to done. The aroma doesn’t lie!
- Let it rest before slicing: Warm bread is tempting, but it’ll crumble if you cut too soon. I set a timer for 15 minutes—just enough time to clean up.
- Use good cinnamon: Fresh, high-quality cinnamon makes a huge difference. I’m obsessed with Penzeys—try it if you want extra flavor.
Story time: The first time I made this, I didn’t reduce the cider and skipped the parchment. The loaf tasted bland and stuck like glue to the pan. Don’t be me—take the extra five minutes!
Ways to Mix Up Your Apple Cider Donut Loaf
Once you’ve made the classic version, here’s where you can get creative. I’ve tested all of these, and honestly, they’re all winners.
- Maple Glaze: Whisk ½ cup powdered sugar, 2 tbsp maple syrup, and 1–2 tsp milk. Drizzle over the cooled loaf for a sweet, sticky finish.
- Chopped Apples: Fold in ¾ cup peeled, finely diced apples to the batter before baking. Adds juicy pockets and extra apple flavor.
- Bourbon Twist: Add 1 tbsp bourbon to the batter with the cider for a grown-up kick. My husband swears by this version.
- Spiced Up: Add ¼ tsp each ground cloves and allspice for extra warmth.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). The loaf will be a touch denser, but still delicious.
- Vegan Option: Sub melted coconut oil for butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and plant-based yogurt for sour cream. I’ve tried it—works great, but the texture is a bit more cake-like.
- Nutty Crunch: Fold in ½ cup toasted walnuts or pecans for extra crunch.
- Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins. Bake for 18–22 minutes for muffins, 30–35 for minis.
Personal favorite: Maple glaze + chopped apples = fall perfection. My kids request this version every year when apple picking season rolls around.
Serving Ideas & Storage for Apple Cider Donut Loaf
How to Serve Apple Cider Donut Loaf
- Fresh & warm: Slice thick and serve with a pat of butter. My Saturday morning ritual.
- For brunch: Toast slices and top with cream cheese or apple butter. Looks fancy, but takes no effort.
- With coffee: This loaf + a steaming mug of coffee = pure autumn bliss.
- Dessert: Heat a slice and add a scoop of vanilla ice cream. Trust me.
- Grab-and-go: Wrap slices individually for busy mornings or lunchbox treats.
How to Store Apple Cider Donut Loaf
- Room temperature: Keep tightly wrapped or in an airtight container for up to 3 days. It actually gets moister overnight—day 2 is peak flavor.
- Refrigerator: Lasts up to a week. I warm slices in the microwave for 15–20 seconds before eating.
- Freezer: Slice the loaf, layer with parchment, and freeze in a zip-top bag. Lasts up to 3 months. Toast slices straight from frozen—no need to thaw.
- Reheating tips: Microwave a slice for 15–20 seconds, or pop it in the toaster for crispy edges. Oven works too—300°F for 10 minutes if reheating the whole loaf.
Pro tip: If your loaf starts to dry out, use it for French toast. Seriously, it’s next-level!
Nutritional Info & Health Benefits of Apple Cider Donut Loaf
I’m not a nutritionist, but here’s why I feel good about having a slice (or two) of this apple cider donut loaf.
| Per Slice (1/10 loaf) | Amount |
|---|---|
| Calories | ~210 |
| Protein | 4g |
| Carbs | 32g |
| Fat | 7g |
| Fiber | 1g |
- Apple cider brings a natural source of Vitamin C and antioxidants.
- Sour cream/Greek yogurt adds a little calcium and protein, making this more filling than typical quick breads.
- Spices (cinnamon, nutmeg) are anti-inflammatory and add flavor without extra sugar.
I love that this loaf is satisfying but not heavy—way better than grabbing a donut at the coffee shop that leaves me crashing an hour later.
Dietary notes: Contains gluten, dairy, and eggs. Can be made gluten-free or vegan with swaps above.
Real talk: Yes, it’s a treat. But compared to the deep-fried version, it’s lighter and packs more flavor. Worth every bite.
Final Thoughts on Apple Cider Donut Loaf
So that’s my apple cider donut loaf recipe—my favorite way to bring the pumpkin patch home, minus the mud and long lines. I know I’ve raved about it, but when a recipe makes your entire house smell like cinnamon and apples, you just want to share it with everyone.
This loaf has become my go-to for chilly weekends, teacher gifts, and any time I need a dose of fall comfort. Seriously, every time I make it, someone asks for the recipe (and I’m always happy to hand it over).
Make it your own! Try the maple glaze, toss in some chopped apples, swap in your favorite flour—don’t be afraid to experiment. That’s how great recipes happen.
If you bake this apple cider donut loaf, let me know how it goes! Drop a comment below, or tag me on Instagram @cozykitchenstories—I get way too excited seeing your versions. Got questions? Ask away in the comments. I check them daily and love helping troubleshoot.
Happy baking, friends! Hope your kitchen smells as amazing as mine does right now.
FAQs About Apple Cider Donut Loaf Recipe
Q: Can I use apple juice instead of cider?
A: Yes, you can—but reduce it the same way. Apple juice is usually a little sweeter and less tangy, so your loaf will be slightly different, but still delicious. I’ve done this in a pinch and nobody noticed.
Q: Why do I need to reduce the apple cider?
A: Reducing concentrates the flavor and prevents the loaf from getting soggy. If you skip this step, your loaf won’t taste as “apple-y” and the texture will be off. I learned this after my first bland loaf—never again!
Q: Can I make muffins instead?
A: Absolutely! Spoon the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes. Makes about 12 muffins. I do this for brunch parties and it’s always a hit.
Q: How do I know when it’s done?
A: The top should be golden brown, spring back when touched, and a toothpick inserted in the center should come out with just a few moist crumbs. Also, your kitchen will smell amazing when it’s close!
Q: Can I double this recipe?
A: Sure! Double all the ingredients and use two loaf pans. Baking time stays about the same. I do this for holidays when I need one loaf for home and one for gifting—bonus: your house smells twice as good!
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Apple Cider Donut Loaf
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
This easy homemade apple cider donut loaf brings all the cozy, nostalgic flavors of classic apple cider donuts into a moist, tender quick bread—no deep-frying required. With a crunchy cinnamon-sugar topping and concentrated apple cider, it’s the perfect fall treat for breakfast, brunch, or dessert.
Ingredients
- 1 cup (240ml) apple cider, reduced to 1/2 cup (120ml)
- 2 cups (240g) all-purpose flour
- 1 1/2 teaspoons (7g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (3g) salt
- 1 1/2 teaspoons (4g) ground cinnamon
- 1/4 teaspoon (1g) ground nutmeg
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) sour cream or Greek yogurt
- 1 teaspoon (5ml) vanilla extract
- For the cinnamon sugar topping:
- 1/3 cup (65g) granulated sugar
- 1 teaspoon (2g) ground cinnamon
- 2 tablespoons (28g) melted butter
Instructions
- Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to 1/2 cup (about 10 minutes). Let cool.
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and reduced apple cider until smooth.
- Add eggs, sour cream or Greek yogurt, and vanilla extract to the wet mixture. Whisk until just combined.
- Add dry ingredients to wet ingredients and gently fold with a spatula until just combined. Do not overmix.
- Scrape batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- While the loaf bakes, mix 1/3 cup sugar and 1 teaspoon cinnamon for the topping.
- When the loaf comes out of the oven, brush the top with 2 tablespoons melted butter and sprinkle cinnamon sugar over while still warm.
- Let loaf cool in the pan for 15 minutes, then lift out using parchment. Slice and serve warm or at room temperature.
Notes
Reduce the apple cider for concentrated flavor—don’t skip this step. Use room temperature eggs and sour cream for best texture. Don’t overmix the batter. Sprinkle cinnamon sugar topping while loaf is warm for a crunchy crust. Let loaf cool before slicing for neat pieces. Can be made gluten-free or vegan with appropriate swaps.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 210
- Sugar: 17
- Sodium: 180
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: apple cider donut loaf, apple cider bread, fall baking, cinnamon sugar loaf, easy quick bread, autumn dessert, apple recipes, cozy baking
