Go Back

Apple Cider Donut Loaf (No frying required!)

This apple cider donut loaf has all the flavors of a fresh apple cider donut in an easy, bakery-style loaf! Made with real apple cider, sour cream, and warm spices, it bakes up soft, moist, and tender before getting brushed with melted butter and coated in cinnamon sugar. No frying, no cider reduction, and just one pan!
Print Recipe Pin Recipe
Course: Dessert
Keyword: apple, apple cider donut, fall, loaf
Servings: 6

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 9x5-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

Storage: This apple cider donut loaf is best enjoyed fresh, when the cinnamon sugar coating is at its crispest and the inside is soft and tender. Store any leftovers in an airtight container at room temperature for up to 2 days. Keep in mind that the cinnamon sugar coating will soften over time, especially as the loaf sits.
Freezing: Allow the loaf to cool completely before freezing. For best results, I recommend freezing it without the cinnamon sugar coating. Wrap the cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight at room temperature, warm individual slices in the microwave, then brush lightly with melted butter and sprinkle with cinnamon sugar before serving.