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!
Course Breakfast, Dessert
Keyword apple cider bread, breakfast, new england
Prep Time 15minutes
Cook Time 1hour25minutes
Total Time 1hour40minutes
Author Robin Lewis
For the dough:
2ApplesBaking Apples like Cortland or McIntosh
1 1/2cupsApple Cider
For the glaze:
For the topping:
To make bread:
Preheat oven to 350 degrees F (175 degrees C).
Core and slice the apples (This is my favorite tool for peeling 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.
Pour batter into a loaf pan.
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.