Spiced Apple Cider Donut Loaf – 7 Irresistible Fall Steps

Spiced Apple Cider Donut Loaf: A Cozy Recipe to Warm Your Home

When the air turns crisp and the leaves begin to fall, nothing says “autumn in a loaf pan” quite like a Spiced Apple Cider Donut Loaf. This tender, warmly spiced quick bread carries all the flavors of a cider donut without the frying, and it’s simple enough to bake in your own kitchen. Follow this precise recipe, step by step, for a loaf that’s perfect with a cup of tea or coffee.

Why The Spiced Apple Cider Donut Loaf Recipe Works (and How It Differs from Regular Loafs)

• Flavor depth: We reduce apple cider to concentrate its sweetness and flavor, then pair it with sour cream for moisture.
• Balanced spices: Cinnamon, nutmeg, and cloves deliver warmth without overpowering.
• Cinnamon-sugar crust: Brushing with butter and finishing with a cinnamon-sugar layer gives it that “donut” flair.
• Moist and tender crumb: The fat (butter), sugar, sour cream, and cider all work together to produce a soft, lightly dense texture, not dry or crumbly.

Below you’ll find every ingredient, step, and tip you need to succeed.

Ingredients To Make The Best Spiced Apple Cider Donut Loaf

Here is the full ingredient list, separated by loaf and topping:

For the Loaf Batter:

• 1 ¾ cups (≈ 220 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ cup (113 g) unsalted butter, softened to room temperature
• ½ cup (100 g) brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup reduced apple cider (see “reduce cider” step)
• ½ cup sour cream (full fat or 18–20% fat)

For the Cinnamon-Sugar Topping:

• 2 tablespoons melted butter
• ¼ cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon

Notes / Tips on Ingredients:

• Use fresh spices for best flavor (cinnamon, nutmeg, cloves).
• The reduced cider intensifies flavor without adding too much liquid; don’t skip that step.
• Room temperature eggs and butter help the batter emulsify more evenly.
• Sour cream adds richness and keeps the loaf moist.
• If your brown sugar is very coarse, you can lightly press/dissolve it when creaming with butter.

Instructions: Spiced Apple Cider Donut Loaf Step by Step

Below is a detailed guide from start to finish.

1. Reduce the Apple Cider

1. Pour 1 cup (240 ml) of apple cider into a small saucepan.
2. Bring to a gentle simmer over medium heat.
3. Let it simmer (uncovered) until it reduces by half—i.e. until you have ½ cup (120 ml) remaining. This takes about 10–15 minutes, depending on simmer intensity.
4. Remove from heat and let it cool to near room temperature. Set aside.

Pro tip: Watch carefully as it thickens—don’t let it scorch. Swirl the pan occasionally.

2. Prepare & Preheat

• Preheat your oven to 350 °F (175 °C) (conventional).
• Grease or line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper, leaving slight overhang for ease of removal.

3. Mix the Dry Ingredients

1. In a medium bowl, whisk together:
   • Flour
   • Baking powder
   • Baking soda
   • Salt
   • Cinnamon
   • Nutmeg
   • Cloves
2. Ensure these are well blended so your loaf bakes evenly.

4. Cream Butter & Sugars

1. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes.
2. Scrape down the bowl edges as needed to incorporate all sugar.

5. Add Eggs & Vanilla

1. Add eggs one at a time, mixing well after each addition.
2. Stir in the vanilla extract.

6. Combine Wet Ingredients

1. Into the batter, mix in the cooled reduced apple cider and the sour cream. Do so gently, so the batter remains smooth.
2. The texture will be somewhat thick but pourable.

7. Fold in Dry Ingredients

1. Gradually add the dry-ingredient mixture into the wet mixture, folding or mixing on low speed just until combined.
2. Avoid overmixing; a few small lumps are fine.

8. Bake the Loaf

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake at 350 °F (175 °C) for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean (or with a few moist crumbs).
3. If the top browns too fast, lightly tent with foil for the last 10–15 minutes.
4. When done, remove from oven and let cool 10–15 minutes in the pan.

9. Apply the Cinnamon-Sugar Crust

1. While loaf is still slightly warm (but not piping hot), brush the top with 2 tbsp melted butter.
2. In a small bowl, mix ¼ cup granulated sugar + 1 tsp cinnamon.
3. Generously sprinkle this mixture over the buttered top, pressing lightly so it adheres.
4. Let the loaf cool fully on a wire rack before slicing.

10. Serve & Store

• Slice with a serrated knife into thick or thin pieces as you prefer.
• Store at room temperature, loosely covered (e.g. in a cake dome or wrapped in parchment), for up to 2–3 days.
• For longer storage, wrap tightly and freeze slices for up to 2 months, thaw at room temp or warm gently in the oven.

Tips & Variations 

• Add-ins: Fold in ½ cup chopped apples or walnuts for extra texture.
• Spice tweak: Increase cinnamon to 2 tsp for more warmth.
• Glaze option: Instead of cinnamon sugar, drizzle a simple glaze (powdered sugar + milk + vanilla) over cooled loaf.
• Mini loaves or muffins: Adjust baking time (≈ 25–30 min for muffins, 35–45 for mini loaves).
• Dairy-free tweak: Substitute sour cream with full-fat plain yogurt or a non-dairy alternative, though texture may vary.
• Cider alternatives: Use unfiltered apple cider or even apple juice (though flavor is milder) and reduce accordingly.