Apple Cider Donut Bread Recipe
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.
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Ingredients
Apple Cider Donut Bread
- 2 cups all-purpose flour 260g
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅔ cup vegetable or canola oil
- ¾ cup packed dark brown sugar 185g
- ⅓ cup granulated sugar
- ¼ cup thawed frozen apple juice concentrate
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature 90g
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Cinnamon Sugar Topping
- ¼ cup unsalted butter melted
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan or line it with parchment paper.
- Whisk the flour, cinnamon, cornstarch, baking powder, salt, baking soda, nutmeg, and ginger together in a medium bowl.
- In a large bowl, whisk the oil, apple juice concentrate, eggs, sour cream, brown sugar, granulated sugar, vanilla, and apple cider vinegar until smooth.
- Add the dry ingredients to the wet ingredients. Fold with a rubber spatula just until combined.
- Spread the batter evenly in the prepared loaf pan.
- Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Combine the granulated sugar and cinnamon for the topping.
- Brush the top and sides of the loaf with melted butter and coat generously with cinnamon sugar.
- Transfer to a wire rack to finish cooling.
