This apple cider donut bread recipe is a delicious twist on a New England fall classic! A perfect breakfast treat that will remind you of autumn all year!
Hi there! I’m Robin from A Home To Grow Old In, and I am beyond excited to share my first post with Kenarry readers today!
Fall is in full swing in New England. The leaves have started changing to the most amazing shades of red, orange, and gold, and we even just had our first freezing night! One of my family’s favorite things about fall is apples! There are so many orchards around us, and my kids love picking them. I have more apples than I know what to do with!
We just moved to Massachusetts last year so all of this is still very new to us. During our first fall here I made an amazing local food discovery…apple cider donuts! I’m from the south, and I have to say I love my southern food more than anything, but I feel like I’ve been missing out my entire life not having tried apple cider donuts. If you’ve never tried them, they are an apple flavored cake donut covered in cinnamon sugar. They are pure goodness and the ultimate fall treat!
I wanted to try to make something similar in my own kitchen, but without having to fry up some donuts. I’ve come up with an apple cider donut bread that has all of the delicious flavors of the donuts but is much less hassle to make.
What You Need:
Disclosure: This blog post contains affiliate links for products or services we think you’ll like. This means if you make a purchase from one of these links, Ideas for the Home by Kenarry™ will make a small commission at no additional cost to you so we can keep the great ideas for the home coming your way. All opinions expressed are derived from personal experience.
- Apple slicer
- Measuring cups
- Measuring spoons
- Immersion blender or regular blender
- Mixing bowl
- Loaf pan
- Wire rack
- Parchment paper
For the dough:
- 2 baking apples, like Cortland or McIntosh
- 1 1/2 cups apple cider
- 1/2 butter, melted
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup sour cream
For the glaze:
- 1 cup apple cider
- 1/2 cup powdered sugar
For the topping:
Apple Cider Donut Bread
For the dough:
- 2 Apples Baking Apples like Cortland or McIntosh
- 1 1/2 cups Apple Cider
- 1/2 cup Butter Melted
- 1 cup White Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Flour All-Purpose
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/2 cup Sour Cream
For the glaze:
- 1 cup Apple Cider
- 1/2 cup Powdered Sugar
For the topping:
- 1/2 cup White Sugar
- 1 teaspoon Cinnamon
To make bread:
- Preheat oven to 350 degrees F (175 degrees C).
- Core and slice the apples (This is my favorite tool for coring and slicing. I’ve had mine for over 7 years and still use it all the time!) Cook the apples and 1 1/2 cups of apple cider in a saucepan covered over medium heat until the apples are soft, about 8-10 minutes. Uncover and simmer for another 10-15 minutes.
- Use an immersion blender or regular blender to puree the apples and apple cider. You should have about 1 cup of apple sauce. If you have more, return it to the saucepan and continue to cook. If you have reduced it too much, add a little water until you reach 1 cup. Set aside.
- In a large bowl, stir together melted butter and sugar. Add the eggs and vanilla and stir well.
- Combine the flour, baking soda, salt, cinnamon, and nutmeg, and add to the butter mixture. Stir until smooth.
- Fold in the apple sauce and sour cream.
To make glaze and topping:
- Simmer 1 cup of apple cider in a saucepan over medium heat. Reduce to 1/4 cup. Sift in powder sugar and whisk until smooth to make the glaze.
- Combine 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl. Pour the sugar mixture onto a piece of parchment paper into a shallow rectangle slightly larger than the size of the loaf.
- Remove cooled bread from pan and spread a thin layer of the apple cider glaze onto the loaf.
- Turn the bread upside and dip the glazed side into the sugar mixture.
- Slice to serve.
Since I have so many apples right now, I made a few loaves at one time and froze (without glaze and topping) what I didn’t use right away. When I am ready to eat it, I will thaw out a loaf and make a fresh batch of apple cider glaze and cinnamon sugar topping. It’s a tasty weekend breakfast treat that can be eaten any time when you make it ahead!
It’s been a busy fall this year! I’d love for you to check out a few of my fall projects I’ve been working on lately!
Robin is a home decor and DIY blogger at A Home To Grow Old In that lives in Western Massachusetts with her husband and 2 young boys. She moved into a 90 year old Tudor-style home in 2015 after spending the last several years in Bangkok, Thailand. While there, she had an opportunity to attend culinary school and enjoys sharing many of her favorite recipes on her blog. Robin’s days are spent enjoying time with her boys that are growing up too fast or making over rooms in her home by refinishing furniture she already owns or repurposing things that she finds.
Originally published October 2016. Updated October 2018.