Cozy Apple Cider Donut Loaf Recipe – Best Fall Treat

Posted on November 30, 2025

There’s something magical about the combination of apples, cinnamon, and a crisp fall breeze. And let me tell you, this Cozy Apple Cider Donut Loaf is basically autumn in loaf form. Imagine the warm smell of apple cider filling your kitchen, mingling with notes of cinnamon and nutmeg—it’s the kind of bake that instantly makes your home feel cozy.

This recipe was born out of my obsession with cider donuts. You know the kind—the ones you grab at apple orchards while sipping on a hot drink. But let’s be real, not everyone has time for a fall road trip every time the craving hits. That’s why I decided to recreate that comforting flavor in an easy-to-make loaf, perfect for sharing (or not, no judgment!).

If you’re looking for a dessert that’s quick, full of warm spices, and pairs beautifully with coffee or tea, this Apple Cider Donut Loaf is exactly what your fall cravings need. Bonus? It keeps well, so you can enjoy it all week long!

Why You’ll Love This Recipe

This recipe has quickly climbed the ranks to become one of my all-time favorites. Here’s why I think you’ll love it as much as I do:

Warm, nostalgic flavors: Apple cider, cinnamon, nutmeg—it’s basically fall in every bite. Perfect for cozy evenings.
Super easy to make: No fancy equipment needed, and you can whip it up in just about an hour. Great for last-minute dessert plans.
Moist and tender texture: Thanks to the apple cider reduction, this loaf stays wonderfully moist and flavorful.
That sugary topping: A buttery cinnamon-sugar layer on top mimics the classic donut coating. It’s absolute heaven.
Perfect for sharing: Whether it’s for a casual brunch, a holiday party, or just because, this loaf is always a hit.

Honestly, this loaf has become my go-to when I want to impress guests without stressing over an elaborate dessert. It’s comforting, easy, and irresistibly good.

What Ingredients You’ll Need

Here’s what you’ll need to make this delicious apple cider donut loaf. No fancy ingredients—just simple pantry staples with a few fall favorites:

Apple cider (1 cup / 240ml): The key to the rich, apple flavor. Pick a good-quality cider for the best results. Reduce it for concentrated flavor.
All-purpose flour (2 cups / 240g): The foundation of the loaf. You can also try a 1:1 gluten-free baking mix if needed.
Granulated sugar (¾ cup / 150g): Adds just the right amount of sweetness.
Brown sugar (⅓ cup / 70g): For a caramel-like depth of flavor.
Butter (½ cup / 115g, melted): Adds richness and moisture. I always use unsalted butter so I can control the salt level.
Eggs (2 large): Helps bind the ingredients and adds structure.
Vanilla extract (1 teaspoon): A little goes a long way to enhance the warm flavors.
Milk (¼ cup / 60ml): I use whole milk for added richness, but any type works.
Baking powder (1 ½ teaspoons): Helps the loaf rise beautifully.
Baking soda (½ teaspoon): Works with the acidic cider to create a tender crumb.
Cinnamon (1 teaspoon): The ultimate fall spice—don’t skip it!
Nutmeg (¼ teaspoon): Adds a subtle warmth that takes this loaf to the next level.
Salt (½ teaspoon): Balances the sweetness and enhances flavor.
Cinnamon-sugar topping: Mix 2 tablespoons of butter, ¼ cup granulated sugar, and 1 teaspoon cinnamon for a buttery, sweet finish.

Quick note: Reducing the apple cider takes about 10 minutes, so start with that before diving into the rest of the recipe!

Equipment Needed

You don’t need a top-of-the-line kitchen setup to make this loaf. Here’s what you’ll need:

9×5-inch loaf pan: I use a trusty metal one, but glass works fine too.
Mixing bowls: One for wet ingredients, one for dry ingredients.
Whisk or hand mixer: I go for a hand mixer when I want to speed things up, but whisking works if you prefer the hands-on approach.
Measuring cups and spoons: Baking is chemistry, so it’s always best to measure accurately.
Spatula: For scraping every last bit of batter out of the bowl.

Optional: A kitchen scale for extra precision—it’s not necessary, but if you’re a baking nerd like me, it’s worth the investment.

How to Make It: Step-by-Step

Alright, let’s get started! I’ll walk you through this recipe step-by-step, with all the tips I’ve picked up along the way.

Reduce the apple cider (10 minutes): Pour 1 cup (240ml) of apple cider into a small saucepan and bring it to a gentle boil over medium heat. Let it simmer until reduced to about ½ cup (120ml). This step concentrates the flavor, so don’t skip it! Let it cool while you prep the rest.
Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan generously with butter or cooking spray. For extra ease, line it with parchment paper.
Mix the dry ingredients (2 minutes): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Combine the wet ingredients (5 minutes): In a larger bowl, mix the cooled apple cider reduction, melted butter, eggs, vanilla extract, and milk. Gradually add the granulated sugar and brown sugar, whisking until smooth.
Combine wet and dry ingredients (3 minutes): Add the dry ingredients to the wet ingredients in 2 batches, mixing gently until just combined. Don’t overmix—this keeps the loaf tender!
Pour and bake (50 minutes): Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Your kitchen will smell amazing!
Add the topping (5 minutes): Melt 2 tablespoons of butter and brush it over the warm loaf. Sprinkle the cinnamon-sugar mixture evenly on top. Let it cool for at least 15 minutes before slicing.

Done! Now just try not to eat the whole loaf in one sitting…

My Best Tips & Techniques

After making this loaf more times than I care to admit, I’ve learned a few tricks to make it turn out perfectly every time:

Don’t skip reducing the cider: It’s the secret to the rich, apple flavor.
Room temperature ingredients: Let your eggs and milk sit out for about 30 minutes before starting. They mix more evenly this way.
Don’t overmix: Once you add the dry ingredients, stir until just combined. Overmixing can make the loaf dense.
Use fresh spices: If your cinnamon and nutmeg have been sitting in the pantry for years, it’s time for a refresh. It makes a huge difference in flavor.
Let it cool before slicing: I know it’s tempting, but slicing too soon can make the loaf crumble.

And here’s my favorite trick: if you want an extra-crispy topping, pop the loaf under the broiler for 1-2 minutes after adding the cinnamon-sugar layer. Just watch it closely so it doesn’t burn!

Ways to Mix It Up

Once you’ve mastered the classic version, here are some fun ways to switch things up:

Caramel Apple Version: Swirl ¼ cup caramel sauce into the batter before baking. Top with chopped nuts for extra crunch.
Spiced Up: Add ½ teaspoon cardamom and a pinch of cloves for an even warmer flavor profile.
Gluten-Free Swap: Use a 1:1 gluten-free baking blend instead of all-purpose flour. It works beautifully!
Chocolate Twist: Fold ½ cup mini chocolate chips into the batter. Apple + chocolate = surprisingly delicious.
Cranberry Apple Loaf: Add ½ cup dried cranberries for a tart, festive twist.

I’ve tried all of these variations, and they’re equally delicious. Make it your own!

Serving Ideas & Storage

This loaf is as versatile as it gets. Here’s how I love to serve and store it:

Serving Suggestions:

Warm with butter: My favorite way to enjoy this—simple and comforting.
Pair with coffee: A slice of this + a cup of coffee = perfect fall morning.
Fancy brunch: Serve with whipped cream and a drizzle of maple syrup for an indulgent treat.
Snack time: Spread with cream cheese or apple butter.

Storage Instructions:

Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator: Keeps for up to 1 week. Warm slices in the microwave for 15 seconds before eating.
Freezer: Slice the loaf, wrap individual slices in plastic wrap, and store in a freezer-safe bag. Freeze for up to 3 months. To reheat, pop slices directly into the toaster.

Pro tip: If the loaf starts to go stale, turn it into French toast. Trust me, it’s incredible.

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s a quick breakdown of why I feel great about eating this:

Nutritional Info (per slice):
Calories:	~200
Protein:	4g
Carbs:	35g
Fat:	6g
Fiber:	1g

Health Highlights:

Natural sweetness: Apple cider and brown sugar provide a more natural flavor compared to processed sweets.
Seasonal spices: Cinnamon and nutmeg offer anti-inflammatory benefits and a boost of antioxidants.
Moderate portion size: Each slice is just the right amount to satisfy your dessert cravings.

Is it a health food? No. But compared to store-bought pastries, this loaf is a much better option. Plus, it’s homemade, so you know exactly what’s in it!

Final Thoughts

So there you have it—my Cozy Apple Cider Donut Loaf! If you’re looking for a dessert that screams fall and fills your home with the most amazing aroma, this is it.

This recipe has become my go-to for chilly weekends, family gatherings, and even just a quiet afternoon with a book. It’s comforting, easy, and always gets rave reviews.

Make it your own, have fun with the variations, and let me know how it turns out! If you try this recipe, drop a comment below or tag me on Instagram—seeing your creations seriously makes my day.

Happy baking! Hope your kitchen smells like fall magic right now.

FAQs

Q: Can I use apple juice instead of cider?

A: You can, but it won’t have quite the same depth of flavor. If you do, try adding a pinch of extra cinnamon to balance it out.

Q: Can I make muffins instead of a loaf?

A: Absolutely! Pour the batter into a greased muffin tin and bake at 350°F for 18-22 minutes. Makes about 12 muffins.

Q: How do I know the cider is reduced enough?

A: It should be thickened slightly and reduced to about half its original volume. If you’re unsure, measure it—it should be about ½ cup.

Q: Can I freeze the whole loaf?

A: Yes! Wrap the loaf tightly in plastic wrap and store in a freezer-safe bag. Thaw overnight in the fridge and reheat in the oven at 300°F for 10 minutes.

Q: Can I make this dairy-free?

A: Yep! Use a dairy-free milk alternative and swap the butter for coconut oil or a plant-based butter. The flavor will still be great!

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