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Spiced Apple Cider Donut Loaf

Spiced apple cider donut loaf with a deep golden crust and tender spiced crumb. Reduced apple cider brings a concentrated, donut-like flavor, while cinnamon-sugar coating finishes it like a bakery slice.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup apple cider Reduce to 1/4 cup total.
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar Packed.
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Cinnamon sugar coating
  • 4 tbsp melted butter For brushing after baking.
  • 0.3333 cup sugar For coating.
  • 2 tsp cinnamon For coating.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Reduce the apple cider
  1. Reduce apple cider by half over medium heat, stirring occasionally, until you have about 1/4 cup; cool completely.
Prep the oven and pan
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamom, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, reduced apple cider, and sour cream until smooth.
Combine batter
  1. Fold the flour mixture into the wet ingredients until just combined, stopping as soon as no dry streaks remain.
Bake
  1. Bake for 60-65 minutes at 350F until a toothpick comes out clean.
Coat and finish
  1. Remove the loaf from the pan while warm, then brush all sides generously with melted butter.
  2. Roll or sprinkle the loaf immediately in cinnamon sugar so it coats completely, using a thick, even layer while the crust is still warm.

Notes

For the best flavor, fully cool the reduced apple cider before mixing so the batter stays smooth. Store the loaf covered at room temperature up to 2 days or refrigerated up to 5 days; freeze slices (wrapped well) up to 2 months. To make it dairy-free, use a non-dairy sour-cream substitute and brush with vegan butter for the coating.