Apple Cider Sourdough Donut Quick Bread captures all the cozy flavor of classic apple cider donuts in a soft, sliceable loaf. Tangy sourdough discard adds depth while apple cider and warm spices create a moist crumb with irresistible fall aroma. Finished with a buttery cinnamon-sugar coating, this comforting bread tastes just like a bakery-style cider donut in every bite.
Ingredients
- 1 cup sourdough discard
- 1 cup apple cider (reduced for stronger flavor)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- ½ cup melted butter or oil
- 1 teaspoon vanilla
Cinnamon Sugar Coating
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Preparation Steps
Step 1: Reduce Apple Cider
Simmer apple cider in a saucepan until reduced to about ¾ cup. Cool slightly.
Step 2: Prep Oven and Pan
Preheat oven to 350°F (175°C). Grease or line a loaf pan.
Step 3: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4: Mix Wet Ingredients
Whisk sourdough discard, sugars, eggs, melted butter, vanilla, and reduced cider until smooth.
Step 5: Combine Batter
Fold dry ingredients into wet just until combined. Do not overmix.
Step 6: Fill Pan
Spread batter evenly into prepared loaf pan.
Step 7: Bake
Bake 45–55 minutes until golden and a tester comes out clean.
Step 8: Coat with Cinnamon Sugar
Brush warm loaf with melted butter, then coat generously with cinnamon sugar.
Step 9: Cool and Slice
Cool before slicing to set crumb and coating.
Variations
- Add diced apples for extra texture and fruitiness
- Mix in cinnamon chips for bakery-style sweetness
- Add streusel topping before baking for crumb effect
- Use apple pie spice instead of individual spices
- Swirl brown sugar cinnamon ribbon through batter
- Make muffins instead of loaf for donut-style portions
- Add chopped pecans or walnuts for crunch
- Glaze with apple cider icing instead of sugar coating
Cooking Notes
- Reducing cider concentrates flavor and sweetness naturally
- Sourdough discard should be unfed and room temperature
- Batter will be slightly thick but pourable
- Do not overbake or loaf may dry out
- Cinnamon sugar sticks best while loaf is warm
- Cooling allows crumb to firm for clean slices
- Spices bloom more after resting
- Bread keeps moist due to cider and discard
Serving Suggestions
- Serve slightly warm with butter for breakfast
- Pair with coffee, chai, or hot apple cider
- Toast slices for caramelized edges
- Serve with whipped cream cheese spread
- Add to fall brunch boards
- Cube for dessert parfait layers
- Serve with vanilla ice cream for dessert
- Pack slices for snacks or lunchbox treats
Tips
- Use fresh apple cider, not juice, for best flavor
- Measure flour correctly to avoid dense loaf
- Do not skip cider reduction step
- Coat loaf twice for thick cinnamon sugar layer
- Store wrapped to keep coating intact
- Rewarm briefly to refresh texture
- Freeze slices individually for later
- Let loaf cool fully before cutting
Prep Time / Bake Time / Total Time
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 hour 5 minutes
Nutritional Info (Approx.)
Calories: 260 per slice
Carbohydrates: 36g
Protein: 4g
Fat: 11g
FAQs
Can I use apple juice instead of cider?
Yes, but flavor will be lighter and less rich.
Why reduce the cider first?
It intensifies apple flavor without adding excess liquid.
Can I freeze this bread?
Yes, wrap slices tightly and freeze up to 2 months.
Conclusion
Apple Cider Sourdough Donut Quick Bread brings together tangy sourdough, warm spices, and sweet apple cider in a cozy loaf coated in cinnamon sugar. It’s a simple yet nostalgic bake perfect for fall mornings, gatherings, or anytime you crave cider-donut flavor in sliceable form.