A Cozy Fall Morning Confession
You know those crisp October mornings when you can practically taste the fallen leaves and hear the faint whistle of the wind through the trees? Well, last weekend I was bundled up in my favorite flannel, juggling three cups of coffee and a basket of apples I’d just plucked at our local orchard. And right in the middle of that delightful chaos, it hit me: “Why aren’t we eating apple cider donuts for breakfast?” Cue the face-palm moment. I dashed into the kitchen, inspiration swirling, determined to capture all that cider-stand magic in a simple loaf. Fast forward a couple of hours, and I was slicing into warm, cinnamon-scented Apple Cider Donut Bread that tasted like every fall festival I’ve ever loved. My family went nuts (in the best way!), and I swear I heard angels singing a little tune of “cozy.”
Seriously, this loaf is the ultimate fall hug for your taste buds—soft, sweet, and spiced just like your favorite cider donut, minus the frying oil and the long line at the stand. Whether you’re having it for breakfast with a steaming mug of tea, sneaking a slice as a midday pick-me-up, or serving it as an easy dessert when friends drop by (yes, really!), it never disappoints. And the best part? You probably already have most of the ingredients in your pantry.
Why You’ll Love This Recipe
- It tastes just like a cider donut—without the hassle of frying.
- Moist, tender crumb courtesy of real apple cider and Greek yogurt (so craveable!).
- Uses simple pantry staples you already have on hand.
- Cinnamon-sugar crust gives each slice that comforting “donut” vibe.
- Perfect for breakfast, snack time, or an effortless dessert.
- Easily doubled for potlucks, bake sales, or cute holiday gifts.
- Kid-approved baking project—minus the oil splatters (praise hands!).
- Flexibility to swap butter, oil, or applesauce for a lighter twist.
Ingredient Notes & Tips
Before we dive into mixing bowls and measuring cups, here are a few friendly pointers (because I love a smooth baking day as much as you do):
- Flour: I usually go with all-purpose, but half whole wheat pastry flour works wonders for a slightly nuttier flavor. Feel free to experiment.
- Sugar: Granulated does the trick, but coconut sugar adds a lovely, caramel-y depth. If your cider is ultra-sweet, shave off 2 tablespoons of sugar so it’s not over the top.
- Spices: Cinnamon is king here, but nutmeg is a close second. Don’t skip it if you want maximum fall vibes!
- Fat: I melt unsalted butter for richness, but coconut oil is an easy dairy-free swap. And if you’re going low-fat, applesauce in place of half the butter works like a charm.
- Yogurt: Greek yogurt keeps this loaf super tender. Sour cream is an okay stand-in, and applesauce can also work—just expect a slightly denser texture.
- Apple Cider: If you can snag fresh-pressed cider, do it! It brings that bright, tangy flavor you crave. Store-bought is fine, but you might need to dial down the sugar just a tad.
- Eggs: Let them come to room temp before you start. Trust me, it makes whisking so much easier (and you’ll avoid odd white streaks in the batter!).
Step-by-Step Directions
Ready to bake? Let’s do this. And don’t skip any of the little tips—those tiny details are what take this from “nice loaf” to “oh my gosh, can we eat the whole thing?”
- Preheat & Prep: Set your oven to 350°F (175°C). Grab a 9×5-inch loaf pan, grease it with a pat of butter or a quick spritz of nonstick spray, and line it with parchment paper, letting a bit hang over the sides. This makes lifting the bread out a breeze.
- Whisk Dry Ingredients: In a large bowl, whisk together 2 cups of flour, 1 cup sugar, 1 tablespoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon nutmeg. Break up clumps so your loaf rises evenly (nobody wants dense pockets).
- Blend Wet Ingredients: In a second bowl, whisk ½ cup melted butter (or coconut oil), 2 large room-temp eggs, 1 cup apple cider, ½ cup Greek yogurt, and 1 teaspoon vanilla extract until everything is smooth and friendly (no streaks of white).
- Combine Gently: Pour the wet into the dry, then fold with a spatula ’til just combined. It’s okay if there are small lumps—overmixing is the quickest path to tough bread.
- Top It Off: Transfer the batter to your prepared pan, smoothing the top with your spatula. In a little bowl, stir together ¼ cup sugar and 1 teaspoon cinnamon. Sprinkle half of that mixture over the batter, then swirl it gently with a toothpick or skewer for pockets of crunchy sweetness.
- Bake ’Til Golden: Pop the pan into the oven and bake for 45–50 minutes. You want the top to be a pretty golden brown and a toothpick inserted in the center to come out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with foil at around 30 minutes.
- Cool & Coat: Let the loaf rest in the pan for 10 minutes—this is crucial for that perfect slice. Then lift it out (thanks, parchment!) and move it to a wire rack. While it’s still warm, you can brush the top lightly with any leftover cider (optional but delightful), then dust with the remaining cinnamon sugar.
Variations & Flavor Twists
If you’re feeling adventurous or just want to mix it up next time, try one of these craveable riffs:
- Apple-Caramel Swirl: Drizzle ¼ cup warm caramel sauce (homemade or store-bought) into the batter before baking for pockets of gooey goodness.
- Oat Streusel Top: Swap the cinnamon sugar for an oat-based streusel (mix oats, brown sugar, flour, butter) and sprinkle it on top for extra crunch.
- Mini Loaves or Muffins: Spoon batter into mini loaf pans (bake 20–25 minutes) or muffin tins (bake 15–18 minutes) for portable treats.
- Maple Glaze: Whisk 1 cup powdered sugar, 2 tablespoons maple syrup, and a splash of milk; drizzle over cooled slices for a sweet finish.
- Vegan Version: Use 2 flax “eggs” (2 tablespoons ground flax + 6 tablespoons water), swap butter for coconut oil, and choose dairy-free yogurt. You’ve got yourself a vegan fall wonder!
- Gluten-Free: Replace with a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum to help things stick together.
Storage & Reheating Tips
We all know half the joy is savoring the leftovers (if there are any!). Here’s how to keep this loaf taste-bud fresh:
- Room Temp: Store cooled slices in an airtight container on the counter for up to 3 days. Great for midday snacks!
- Refrigerator: Keeps up to 5 days—just let slices come back to room temp or warm them before serving.
- Freezer: Wrap individual slices in plastic wrap, then stash them in a freezer bag for up to 3 months. Thaw at room temp or nuke for 10–15 seconds in the microwave.
- Make-Ahead: Mix the batter the night before, cover it in the bowl, and refrigerate. In the morning, give it a gentle stir, bake, and voilà—fresh loaf with barely any morning fuss.
Final Thoughts (and a Big Hug!)
Well, friends, I hope you’re as smitten with this Apple Cider Donut Bread as my crew and I are. It’s the kind of recipe that wraps you up in cozy, warm flavors and makes you believe in fall magic all over again. Whether you’re sipping cider in your pajamas, packing slices for lunchboxes, or bringing a loaf to share at your next gathering, this recipe has your back.
If you give it a whirl, pop back in the comments and let me know how it turned out—or share your own fun twist (hello, caramel drizzle!). And of course, if you have any questions, ask away. I’m always here for a chat about all things cozy and delicious. Until next time, happy baking, my friends!
Apple Cider Donut Bread
Ingredients
- 2 cups all-purpose flour or half whole wheat pastry flour
- 1 cup granulated sugar swap for coconut sugar for a deeper flavor
- 1 tbsp ground cinnamon plus extra for topping
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg optional, but it amps up fall vibes
- 1/2 cup unsalted butter melted (or coconut oil for dairy-free)
- 2 large eggs room temperature
- 1 cup apple cider fresh-pressed if you can snag it
- 1/2 cup plain Greek yogurt for extra moisture; can use sour cream
- 1 tsp vanilla extract
- 1/4 cup sugar Topping mix
- 1 tsp cinnamon Topping mix
Instructions
- Heat your oven to 350 °F (175 °C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, letting a bit hang over each long side for easy removal.
- In a large bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg. Break up any clumps so the loaf rises evenly.
- In a separate bowl, whisk melted butter, eggs, apple cider, yogurt, and vanilla until smooth—no streaks of white.
- Pour the wet mix into the dry mix and fold with a spatula until just combined—small lumps are okay. Overmixing = tough bread.
- Transfer batter to your prepared pan, smoothing the top. In a small bowl, mix topping sugar + cinnamon; sprinkle half on top and gently swirl with a toothpick for pockets of sweet crunch.
- Slide into the oven and bake 45–50 minutes, or until a toothpick comes out clean with just a few moist crumbs. If the top browns too fast, tent lightly with foil at 30 minutes.
- Let the loaf rest in the pan for 10 minutes, then lift out and cool on a wire rack. While still warm, brush gently with leftover cider (optional) and dust with remaining cinnamon sugar.
