Apple Cider Donut Loaf (No frying required!)
After sharing my Apple Cider Donut Muffins, so many of you made them, and one of the most common questions I got was whether the recipe could be turned into a loaf! After a little tweaking, testing, and a few batches in the “lab” I finally got it just right. This apple cider donut loaf has everything you love about a fresh apple cider donut, from the warm cinnamon sugar coating to the soft, tender, apple cider-infused crumb that tastes like it came straight from the fryer. And somehow it’s even easier than the muffins! No scooping batter into individual muffin cups or making multiple batches. Just pour everything into one loaf pan, bake, brush with melted butter, and coat in cinnamon sugar.
The apple cider flavor in this loaf comes from the real deal! Rather than relying on apple cider reduction or added flavorings, we’re using fresh apple cider right in the batter. It gives the loaf that unmistakable apple orchard flavor and keeps the recipe incredibly straightforward. One less pot to wash, no extra time standing over the stove, and all that cozy apple cider goodness baked right into one loaf.
The key to getting that soft, bakery-style crumb in this loaf is sour cream. It adds just the right amount of richness and moisture, keeping the inside incredibly tender without making it heavy or dense. With the apple cider already doing the work of bringing in plenty of apple flavor, there’s no need to add applesauce to the batter. The sour cream is what gives each slice that lovely, soft texture that pairs perfectly with the buttery cinnamon sugar coating. It’s a small addition that makes a big difference in the final loaf!
For the best texture, be gentle when bringing the batter together. Once the flour mixture goes in, mix only until everything is incorporated. You don’t need a perfectly smooth batter, and a few small lumps are nothing to worry about. Working the batter too much can result in a tighter, heavier crumb rather than the soft, cake-like texture we’re looking for. I also like to give the finished batter a 10–15 minute rest before baking. That little bit of downtime allows the flour to hydrate from the apple cider and sour cream, which helps the loaf bake up beautifully tender and moist.
Between the apple cider-infused batter, soft and buttery crumb, and that classic cinnamon sugar exterior, this loaf captures everything I love about a fresh apple cider donut without ever needing a fryer. It’s an easy way to bring a little orchard bakery magic into your own kitchen, with minimal prep and just one loaf pan to worry about. Slice it up while it’s still slightly warm, pour yourself a cup of coffee, and enjoy a fall treat that tastes like something you’d pick up at your favorite apple orchard.
Apple Cider Donut Loaf (No frying required!)
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 cup unsalted butter melted
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup apple cider
- 1 teaspoon vanilla extract
For the Coating:
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
- 4-6 tablespoons butter melted for brushing
Instructions
- Preheat the oven to 425°F. Grease or line two standard muffin pans with paper liners.
- In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 ½ tablespoons baking powder, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon kosher salt until evenly combined.
- In a separate large bowl, whisk together 1 cup melted butter, ¾ cup granulated sugar, and ½ cup brown sugar. Add 3 eggs and whisk until combined. Add 1 cup sour cream and 1 teaspoon vanilla extract, whisking until smooth.
- Add half of the dry ingredient mixture to the wet ingredients, alternating with ½ cup of apple cider. Gently fold together until just combined. Add the remaining dry ingredients and remaining ½ cup apple cider, folding gently until incorporated. Do not overmix! A few small lumps or flour streaks are okay.
- Let the batter rest for 10–15 minutes to allow the flour to absorb the moisture.
- Divide the batter evenly between two parchment lined 9×5-inch loaf pans, spreading it into an even layer. Bake at 350°F for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the loaves bake, combine ¾ cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl. Mix until evenly combined.
- Pour the cinnamon sugar mixture onto a jelly roll pan or large rimmed baking sheet, spreading it into a generous, even layer. Brush the cooled loaf all over with melted butter, then carefully roll it through the cinnamon sugar, turning as needed to coat all sides. Sprinkle additional cinnamon sugar over any bare spots until the loaf is evenly coated.
- Serve warm, slice and enjoy!
Notes
