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
Cuisine American
Keyword apple cider bread, breakfast, donut bread, new england
Prep Time 15 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8people
Calories 426kcal
Author Robin Lewis
Equipment
Apple Slicer
Liquid Measuring Cup
Measuring Cups and Spoons
saucepan
Immersion Blender or Regular Blender
Mixing bowl
Loaf Pan
Wire Rack
Parchment Paper
Ingredients
For the dough:
2nosApplesBaking Apples like Cortland or McIntosh
1 1/2cupsApple Cider
1/2cupButterMelted
1cupWhite Sugar
2nosEggs
1teaspoonVanilla Extract
1 1/2cupsFlourAll-Purpose
1teaspoonBaking Soda
1/2teaspoonSalt
3/4teaspoonCinnamon
1/8teaspoonNutmeg
1/2cupSour Cream
For the glaze:
1cupApple Cider
1/2cupPowdered Sugar
For the topping:
1/2cupWhite Sugar
1teaspoonCinnamon
Instructions
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.