This Apple Cider Donut Loaf is the perfect start to fall baking. Why make a single donut when you can enjoy an entire loaf? The batter combines concentrated apple cider, apple butter, and warming spices so each slice tastes like a crisp autumn morning. When it comes out of the oven, the tender, moist loaf is brushed with melted butter, rolled in cinnamon sugar, and finished with a thick apple-cider glaze for a true donut-like experience.
Why You’ll Love This Recipe
- Easy to make. No mixer is required, and you won’t need to fry anything. Simply reduce cider, whisk the batter, bake, coat, and glaze.
- Real apple cider flavor. Reducing part of the cider concentrates the apple taste without adding excess liquid to the batter. The recipe also includes a small amount of fresh cider and apple butter so the apple flavor is unmistakable.
- Two-layer topping. The loaf gets a crunchy cinnamon-sugar coating, like an old-fashioned cider donut, and a creamy apple-cider glaze. The combination is cozy, warmly spiced, and pairs beautifully with coffee or tea.
Key Ingredients
(Full ingredient list and measurements appear in the recipe card below.)
- Apple cider: Part is reduced to intensify flavor; a small amount of fresh cider keeps the loaf bright. Fresh cider is recommended for the best depth, though apple juice can substitute in a pinch.
- Apple butter: Adds moisture, richness, and warm spice notes. Choose a thick apple butter rather than a thin applesauce for optimal texture and flavor.
- Vegetable oil: Keeps the loaf tender and moist without masking the apple character.
- All-purpose flour: Measure carefully; too much flour can make the loaf dense. Weighing ingredients is the most accurate method.
- Cinnamon and nutmeg: Provide classic donut spice without overpowering the apple.
How to Make Apple Cider Donut Loaf
Below are clear, step-by-step directions to guide you through the process. The printable recipe card contains exact measurements and timing.
Step 1 — Reduce the apple cider. Pour 1½ cups of apple cider into a small saucepan and bring to a boil. Simmer until reduced to ½ cup, about 25–30 minutes. Use an accurate measure — too much liquid will affect the final texture.
Step 2 — Make the batter. Whisk the warm cider reduction with apple butter, the reserved fresh cider, sugar, and vegetable oil. Allow the mixture to cool for about five minutes, then whisk in the eggs and vanilla. Fold in the dry ingredients just until combined; avoid overmixing.
Step 3 — Bake. Pour batter into a parchment-lined 8½ × 4½-inch loaf pan. Bake at 350°F (175°C) for 55–60 minutes, or until a long skewer inserted into the center comes out with a few moist crumbs but no wet batter.
Can I skip reducing the apple cider?
No. Reducing concentrates the apple flavor and removes excess water. Using unreduced cider in place of the reduction will add too much liquid and produce a gummy center, while using only a small amount of unreduced cider won’t deliver the same bold apple profile.
Step 4 — Add the cinnamon sugar coating. Cool the loaf in the pan for about 20 minutes, then lift it out using the parchment overhang. Brush the top and sides with melted butter and generously sprinkle the cinnamon-sugar mixture so the exterior gets a slightly crunchy, donut-like crust.
Step 5 — Glaze and serve. Whisk powdered sugar with a tablespoon of apple cider and a little heavy cream until smooth and pourable. Drizzle the glaze over the cooled loaf, allow it to set, then slice and enjoy.
Britney’s Expert Tips
- Measure the reduced cider. Different stoves and pans change evaporation rates. Reduce until you have exactly ½ cup.
- Cool the cider mixture before adding eggs. Let the warm mixture sit about five minutes so the eggs don’t scramble.
- Use the recommended pan size. The recipe is developed for an 8½ × 4½-inch loaf pan. A larger pan will yield a flatter loaf and may shorten baking time.
- Test with a long skewer. A long wooden skewer reaches the center reliably. Look for a few moist crumbs but not wet batter.
- Cool before glazing. If the loaf is hot, the glaze will run off. Wait until the top is cool to the touch before applying the glaze.
Storing
Store the loaf tightly wrapped or in an airtight container at room temperature for up to three days.
For longer storage, refrigerate for up to five days. Refrigeration can firm the crumb slightly, so let a chilled slice sit at room temperature for 15–20 minutes before serving to restore a softer texture.
Apple Cider Donut Loaf FAQs
Apple juice will work, but it generally has a lighter, sweeter flavor. Fresh apple cider delivers a deeper, slightly tangy profile that best complements this loaf.
Applesauce is thinner and contains more water, which can change the batter’s consistency and dilute flavor. A thick apple butter produces a richer apple taste without loosening the batter.
Yes. For best results, freeze the loaf without the glaze. Wrap cooled loaf or individual slices tightly in plastic wrap, then foil, and place in an airtight container. Freeze up to two months. Thaw at room temperature and add the glaze when ready to serve. You can freeze a glazed loaf, but the topping may lose some visual appeal when thawed.
More Desserts with Apple Cider
Desserts
Old Fashioned Apple Cider Donuts
Desserts
Apple Cider Cupcakes
Desserts
Apple Cider Cake
Desserts
Apple Cider Whoopie Pies
Want more seasonal recipes? Subscribe to a mailing list to receive new recipes and seasonal baking ideas delivered to your inbox.
If you make this loaf, please leave a rating and a comment on the recipe card where you found the recipe, and share a photo on social media so others can see your results.
Apple Cider Donut Loaf
Ingredients
Apple Cider Reduction
- 1½ cups apple cider (reduce to ½ cup)
Apple Cider Donut Loaf
- ½ cup apple butter
- ¼ cup apple cider (not reduced)
- 1 cup sugar
- ½ cup + 2 tbsp vegetable oil
- 2 large eggs
- 1½ tsp vanilla extract
- 2¼ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp kosher salt
Cinnamon Sugar Topping
- 2 tbsp salted butter, melted
- ¼ cup sugar
- 2 tsp ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 1 tbsp apple cider
- 2 tbsp heavy cream
Instructions
- Pour 1½ cups apple cider into a small saucepan over medium-high heat. Bring to a boil and simmer until reduced to ½ cup (about 25–30 minutes). Transfer the reduction to a large mixing bowl.
- Add ½ cup apple butter, ¼ cup fresh apple cider, 1 cup sugar, and ½ cup + 2 tbsp vegetable oil to the reduced cider. Whisk until the sugar begins to dissolve. Let the mixture cool about 5 minutes.
- Preheat oven to 350°F (175°C).
- Whisk in 2 large eggs and 1½ tsp vanilla until smooth. Stir in the dry ingredients: 2¼ cups all-purpose flour, 2 tsp baking powder, 2 tsp cinnamon, ½ tsp nutmeg, and ½ tsp kosher salt. Mix just until combined.
- Line an 8½ × 4½-inch loaf pan with parchment, leaving about a 2-inch overhang. Pour batter into the pan and bake 55–60 minutes, until a long skewer inserted into the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 20 minutes. Lift it out using the parchment, brush the top and sides with 2 tbsp melted butter, then sprinkle evenly with a mix of ¼ cup sugar and 2 tsp cinnamon.
- Whisk together 1 cup powdered sugar, 1 tbsp apple cider, and 2 tbsp heavy cream until smooth. Drizzle the glaze over the cooled loaf, allow it to set, then slice and serve.
Nutrition (approx.)
Calories: 469 kcal per serving. Nutrition values are estimates and should be used as a guideline only.