Apple Cider Donut Bread
There’s nothing that says fall quite like apple cider donuts — and this Apple Cider Donut Bread Loaf captures that same cozy flavor in the softest, most beautiful braided loaf. Filled with a buttery cinnamon sugar swirl and infused with real apple cider, it’s everything you love about a warm donut, baked into a shareable loaf that makes your kitchen smell like autumn!
The reduced apple cider gives the bread a deep, concentrated apple flavor that tastes rich and nostalgic without being overly sweet. As it bakes, the cinnamon swirl melts into soft, buttery layers while the braided structure creates that pull-apart texture that’s perfect for slicing and sharing. Finished with a classic cinnamon sugar coating, every bite tastes like a bakery-style apple cider donut in bread form.
Tips for the Best Apple Cider Donut Bread
Reduce the cider properly. Make sure it simmers down until slightly syrupy. This concentrates the flavor and prevents a watery dough.
Cover if browning too fast. Tent with foil halfway through baking to prevent the top from burning while the inside finishes cooking.
Let it cool before coating. The butter and cinnamon sugar coating sticks best when the loaf is warm, not hot.
Frequently Asked Questions
Q: Can I freeze this bread?
A: Yes. Freeze the baked loaf (without coating for best results) for up to 2 months. Thaw and coat just before serving.
Q: When should I add the cinnamon sugar coating?
A: Once the bread has cooled for at least 20 minutes but is still slightly warm, so the coating sticks without melting.
Q: How should I store this bread?
A: Store the Apple Cider Donut Bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2–3 days. For longer storage, refrigerate for up to 5 days, though the coating may soften slightly. To bring back that fresh-baked texture, warm slices briefly in the microwave or oven before serving.
Apple Cider Donut Bread
Ingredients
- 2 cups apple cider (reduced to 1¼ cup)
- 2¼ tsp dry active yeast
- ¼ cup + 2 tbsp brown sugar divided
- 4 tbsp melted butter
- 1 egg
- 2 tsp apple pie spice
- 3½ cups all purpose flour + ½ cup as needed
- ½ tsp salt
For the Cinnamon Filling:
- 6 tbsp softened butter
- ¾ cup brown sugar
- 1 tbsp cinnamon
For the Coating:
- 2 tbsp melted butter
- ⅓ cup granulated sugar
- 1½ tsp cinnamon
Instructions
- Pour 2 cups of apple cider into a small saucepan and set it over medium heat. Bring it to a gentle simmer and cook, stirring occasionally, until it reduces down to about 1¼ cups — this should take about 10 minutes. You’ll know it’s ready when it’s slightly more syrupy and fragrant. Remove from heat and let it cool until slightly warm.
- In a large mixing bowl or the bowl of a stand mixer, add the 1¼ cup reduced cider, 2¼ tsp yeast and 2 tbsp brown sugar. Mix and allow to stand until it becomes foamy/ bubbly, about 5 minutes.
- Add remaining bread ingredients of 4 tbsp melted butter, 1 egg, 3½ cups all purpose flour, ½ tsp salt, 2 tsp apple pie spice and remaining ¼ cup brown sugar. Stir until all ingredients are combined and a shaggy dough forms. Transfer to a clean, floured surface and bring the dough together with your hands, adding up to ½ cup more flour as needed if too sticky. Knead for about 5 minutes. (*If using a stand mixer, mix ingredients with a dough hook and knead for same time).
- Place kneaded dough ball in a lightly oiled large bowl and cover with clear wrap or a towel and let rise in a warm, dry place for 1 hour, or until doubled in size.
- While dough is rising, mix cinnamon filling ingredients of 6 tbsp softened butter, ¾ cup brown sugar and 1 tbsp cinnamon together in a bowl until smooth.
- Transfer risen dough to a cleaned, floured surface and roll it out into a wide, thin rectangle, about ½" thick. Spread cinnamon filling using a rubber spatula or back of spoon evenly across dough, reaching corners. Roll lengthwise as you would cinnamon rolls and fold the long log in half, pressing the seams of dough together. Using a knife or pastry cutter, cut two seams into the dough, leaving 1” connected at the top, so you are left with three dough strands to braid. Overlap pieces into a braid and pinch seam at end to seal pieces together. Transfer to a parchment lined 9×5" loaf pan, cover with a towel and let rise once more for 30 mins.
- Bake at 350℉ for 45-60 minutes, covering with foil half way through to avoid browning. Internal temperature should read 190℉ in the center of the bread, baking times vary depending on oven and size your loaf rose to.
- Remove from oven and allow to cool on a baking rack for at least 20 minutes before adding donut coating. Slice and enjoy!
Add the Coating:
- Brush 2 tbsp of melted butter evenly over the loaf – top, sides and bottom. In a small bowl, combine ⅓ cup granulated sugar and 1½ tsp cinnamon, mix and sprinkle over the entire loaf until evenly coated.
