Apple Cider Donut Loaf
This moist Apple Cider Donut Loaf is so easy to make! It's made with concentrated apple cider, apple butter, and warm spices, so every bite tastes like a freshly made cider donut! It’s coated in cinnamon sugar then drizzled with a creamy apple cider glaze that gives you all that cozy fall flavor.
Ingredients
Apple Cider Reduction
- 1 1/2 cups (360 g) Apple Cider
Apple Cider Donut Loaf Ingredients
- 1/2 cup (136 g) Apple Butter
- 1/4 cup (60 g) Apple Cider
- 1 cup (200 g) Sugar
- 1/2 cup + 2 tbsp (140 g) Vegetable Oil
- 2 large (100 g) Eggs
- 1 1/2 tsp Vanilla Extract
- 2 1/4 cups (281 g) All Purpose Flour
- 2 tsp (8 g) Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Kosher Salt
Cinnamon Sugar Topping
- 2 tbsp (28 g) Salted Butter, (melted)
- 1/4 cup (50 g) Sugar
- 2 tsp Cinnamon
Vanilla Glaze
- 1 cup (120 g) Powdered Sugar
- 1 tbsp (15 g) Apple Cider
- 2 tbsp (30 g) Heavy Cream
Instructions
- Pour 1 1/2 cups Apple Cider into a small saucepan over medium high heat. Bring to a boil and boil until there's only 1/2 cup (120g) left - this will take about 25-30 minutes. Once reduced, pour into a large mixing bowl. Add 1/2 cup Apple Butter, additional 1/4 cup Apple Cider (not reduced), 1 cup Sugar , and 1/2 cup + 2 tbsp Vegetable Oil. Whisk together for about 1 minute, until the sugar begins to dissolve. Let it cool for about 5 minutes.
- Preheat the oven to 350 degrees F.
- Add 2 large Eggs and 1 1/2 tsp Vanilla Extract and continue to whisk together until smooth, about 30 seconds. Then add the dry ingredients, 2 1/4 cups All Purpose Flour , 2 tsp Baking Powder, 2 tsp Cinnamon, 1/2 tsp Nutmeg, and 1/2 tsp Kosher Salt . Mix until combined and smooth, about 30-40 seconds.
- Line a 8.5x4.5 inch loaf pan with parchment paper so that there's about 2 inches of overhang on each side. Pour the batter into the pan and bake for 55-60 minutes, until a wooden skewer inserted into the center of the loaf comes out with just a few crumbs.
- Let the loaf cool for about 20 minutes in the pan, then remove and brush the tops and sides of the loaf with 2 tbsp Salted Butter (melted). Combine 1/4 cup Sugar and 2 tsp Cinnamon in a small bowl. Sprinkle evenly with the loaf with the cinnamon sugar mixture.
- In a medium bowl, whisk together 1 cup Powdered Sugar, 1 tbsp Apple Cider, and 2 tbsp Heavy Cream until smooth. Drizzle on top of the loaf and serve.
Notes
- Measure the reduced cider. Don’t rely only on the time. Stove temperatures and saucepan sizes vary, so cook the apple cider until it's exactly a 1/2 cup.
- Let the cider mixture cool before adding the eggs. It can be warm, but it shouldn’t be piping hot. Five minutes should do it.
- Use the correct loaf pan. This recipe is written for an 8½-by-4½-inch pan. A 9-by-5-inch pan will produce a shorter loaf and may bake a little faster.
- Use a long wooden skewer to test the center. A toothpick may not reach the deepest part of the loaf. You want a few moist crumbs, but no wet batter.
- Let the loaf cool before glazing it. If it’s still hot, the glaze will melt right off. And after waiting nearly an hour for it to bake, we are NOT losing our delicious glaze to the countertop!
Nutrition
Calories: 469kcal, Carbohydrates: 70g, Protein: 4g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 239mg, Potassium: 109mg, Fiber: 2g, Sugar: 46g, Vitamin A: 174IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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