There’s a reason this Apple Cider Donut Loaf keeps jumping to the front of my fall baking list. The flavor hits that perfect balance of cozy and bright, the texture stays soft for days, and the cinnamon sugar topping gives the whole loaf that orchard-style finish everyone loves. It slices cleanly, it never dries out, and it’s honestly one of the easiest ways to get that famous donut flavor without dealing with a deep fryer or a dozen steps. You’ll bake this once and immediately understand why it’s my favorite.
Ingredient Notes + Variations
This apple cider donut loaf leans on simple pantry staples, but each one plays a role in building that signature donut flavor. The reduced apple cider brings a bold punch, while cinnamon sugar wraps the whole loaf in the perfect finish. Here’s what to know before you bake:
- Apple cider– Reducing it concentrates the flavor, so the loaf actually tastes like apple cider instead of a hint in the background.
- Sour cream– Helps the loaf stay soft and moist with a little richness.
- Cinnamon + nutmeg– The cozy duo that makes the whole kitchen smell incredible.
- Cinnamon sugar topping– Adds that unmistakable donut finish. Sprinkle it or roll all sides for the full coating.
How to Make Apple Cider Donut Loaf
This loaf comes together quickly, and the steps are truly simple. Reduce the cider, whisk the wet ingredients, fold in the dry ingredients, and bake. The cinnamon sugar topping happens while the loaf is still warm. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Reduce the Apple Cider
Simmer the cider until it’s concentrated and syrupy, then let it cool.
Step 2: Prep the Pan
Preheat the oven to 350° F, grease and line a loaf pan.
Step 3: Mix the Wet Ingredients
Whisk the melted butter, sugar, eggs, sour cream, vanilla extract, and reduced cider.
Step 4: Add the Dry Ingredients
Stir in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until just combined.
Step 5: Bake
Pour into the pan and bake until a toothpick comes out clean.
Step 6: Add the Topping
Brush the warm loaf with melted butter, then coat with cinnamon sugar.
Tips for Success
- Use real apple cider, not juice, for better flavor.
- Don’t rush the cider reduction, the flavor depends on it.
- Let the loaf rest 10 minutes before removing from the pan so it doesn’t break.
- Coat the loaf while it’s warm so the cinnamon sugar sticks beautifully.
This apple cider donut loaf always disappears fast, so you may want to slice a piece for yourself before serving. It’s the kind of recipe that feels special without asking for any extra effort.
ngredients
for the loaf-
- 1 1/2 cups apple cider reduce to 1/2 cup
- 1/2 cup unsalted butter melted (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
for the topping-
- 3 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a small saucepan, over medium heat, simmer the apple cider until reduced to 1/2 cup. Remove from heat and cool slightly.
- Preheat the oven to 350° F. Grease and line a 9"x5" loaf pan. Set aside.
- In a large bowl, whisk melted butter, sugar, eggs, sour cream, vanilla extract, and cooled reduced cider.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir into the wet mixture until just combined.
- Pour batter into the prepared pan and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pan for 10 minutes, then transfer to a wire rack.
- Brush warm loaf with melted butter.
- Mix sugar and cinnamon in a small bowl, then sprinkle generously over the loaf (or roll sides for full coating). Slice and serve!
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