Apple Cider Doughnut Bread

Can you even believe all of those words in the same title? Apple cider. (Good!) Doughnut. (Good!) Bread. (Good!) Put them all together and you have some hard core amazingness!

I saw this recipe from Bon Appetit floating around on the internet this week and when I woke up to full on rain storms yesterday, decided it was the sign I was looking for to make it.

I must warn you, though, that this bread is not for the faint of heart. It was many more steps than I would normally work my way through, but this bread was worth it.

What You Need

  • 9 tablespoons unsalted butter, divided, plus more for pan
  • 1½ cups apple cider
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1¼ cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt, plus more
  • 1 teaspoon ground cinnamon, divided
  • ½ teaspoon freshly grated nutmeg, divided
  • 2 large eggs, room temperature
  • 1 cup sugar, divided

What You Do

  1. Place a rack in middle of oven; preheat to 325°. Lightly grease 8½x4½” or 9×5″ loaf pan. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
  2. Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.
  3. Vigorously whisk eggs and ¾ cup sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined (no spots of fat should remain). Save saucepan. 
  4. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin. 
  5. Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
  6. Meanwhile, mix a big pinch of salt, remaining ¼ cup sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
  7. Place baked cake onto rack and set rack inside rimmed baking sheet. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface. Let cool completely before slicing.



My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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