Apple Cider Donut Bread

This apple cider donut bread is soft and tender with plenty of apple flavor, warm fall spices, and a buttery cinnamon sugar coating that tastes like the outside of a warm apple cider donut. My version gets that apple cider flavor from frozen apple juice concentrate, so there’s no apple cider to reduce and no extra saucepan to wash.

If you’re ready for more fall baking, my Brown Butter Pumpkin Cookies are another easy recipe packed with warm spices and cozy fall flavor.

Why You’ll Love This Recipe

• No reducing apple cider. Apple juice concentrate gives you plenty of apple flavor without simmering cider on the stove.
• Better mixed by hand. All you need is a whisk and spatula, so I wouldn’t even take out the stand mixer.
• All the flavors of fall. Apple, brown sugar, cinnamon, nutmeg, ginger, and cinnamon sugar give this loaf that classic cider donut flavor.

How to Make Apple Cider Donut Bread

1. Mix the dry ingredients

Whisk the flour, cornstarch, spices, baking powder, baking soda, and salt together in a medium bowl.

2. Mix the wet ingredients

In a large bowl, whisk the oil, apple juice concentrate, water, eggs, sour cream, sugars, vanilla, and apple cider vinegar until smooth.

3. Make the batter

Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula just until the flour disappears.

4. Fill and bake

Spread the batter in a prepared 9 x 5-inch loaf pan and bake at 350°F until the top is golden and the center is baked through.

5. Add the cinnamon sugar

Brush the warm loaf with melted butter, then coat the top and sides generously with cinnamon sugar.

Why Use Apple Juice Concentrate in Apple Cider Donut Bread?

Most apple cider donut bread recipes use real apple cider, and some call for reducing it first to concentrate the flavor.

I wanted the same idea without that extra step.

Frozen apple juice concentrate already has much of the water removed, so a relatively small amount brings more concentrated apple flavor to the batter. A teaspoon of apple cider vinegar adds a little acidity and helps round out that cider-like flavor.

And one important detail: use the concentrate straight from the container after thawing. Don't prepare it as apple juice first.

Why I Mix This Quick Bread by Hand

There’s really no reason to pull out a mixer for this recipe.

Once flour gets wet, gluten begins to develop. The more you work the batter, the more gluten develops. That’s helpful when you want a chewy yeast bread, but not when you want a soft, tender quick bread.

A rubber spatula gives you more control. Fold until the last streaks of flour disappear, then stop.

Your batter should look thick and smooth. It doesn’t need to be beaten until perfectly uniform.

How to Tell When Your Apple Cider Donut Loaf Is Done

Bake time is a guide, so look at the bread before deciding it’s ready.

The loaf should be golden brown and domed, and you’ll usually see a crack running along the top. The center should look set rather than shiny or wet.

Insert a toothpick into the thickest part of the loaf. You’re looking for a few moist crumbs, but no wet batter.

If you use an instant-read thermometer for baking, the center should be around 200°F.

The Cinnamon Sugar Donut Topping

The cinnamon sugar coating is what really turns this from apple quick bread into apple cider donut bread.

Brush the loaf with melted butter while it’s still warm, then sprinkle the top and sides generously with cinnamon sugar.

The butter gives the cinnamon sugar something to stick to and creates that slightly buttery, sugary finish you expect from a classic apple cider donut.

Use Different Loaf Pan Sizes

One thing I love about this recipe is how versatile it is. You can bake one standard loaf or divide the batter between smaller pans for gifting or selling.

Use the pan you have and adjust the bake time accordingly:

• 9 x 5-inch loaf: about 50–60 minutes
• 8 x 4-inch loaf: begin checking around 50 minutes and expect it to need a little longer because the loaf is deeper
• 5½ x 3-inch mini loaves: begin checking around 25–30 minutes

Whatever size you use, fill the pans about ⅔ full and use the visual cues above rather than relying on the clock alone.

Mini Apple Cider Donut Loaves for Selling

Mini loaves would be a great option for a fall cottage bakery menu.

I like these aluminum mini loaf pans with fitted lids because you can bake in the pan, add the cinnamon sugar coating, and package the loaf right in the same container.

They’re easy to label and sell to customers without needing a separate bakery box.

Storage

Store apple cider donut bread in an airtight container at room temperature for about 2 to 3 days.

For longer storage, wrap the loaf or individual slices well and place them in a freezer bag. Freeze for up to 2 months.

Top Tip

Stop mixing as soon as the flour disappears. A few gentle folds with a spatula will give you a softer loaf than beating the batter with a mixer.

Frequently Asked Questions

Can I use apple juice instead of apple juice concentrate?

Regular apple juice is much more diluted, so it won’t give you the same amount of apple flavor without adding additional liquid to the batter. Frozen apple juice concentrate is the better choice for this recipe.

Do I have to reduce apple cider for this recipe?

No. That’s one of the reasons I developed this version. The frozen apple juice concentrate gives you concentrated apple flavor without making reduced apple cider first.

Can I make mini apple cider donut bread loaves?

Yes. Divide the batter between mini loaf pans, filling each about two-thirds full, and begin checking them much earlier than a standard loaf.

Can I freeze apple cider donut bread?

Yes. Wrap the bread well and freeze the entire loaf or individual slices in a freezer bag for up to 2 months.

More Fall Baking Recipes

Apple season isn’t complete without Homemade Caramel Apples, and they’re another fun recipe to make after a trip to the orchard.

For more cozy fall baking, try my Brown Butter Pumpkin Cookies, My Favorite Zucchini Bread, or Streusel Pumpkin Muffins.