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Best Easy Apple Cider Donut Bread with Cinnamon Glaze

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This apple cider donut bread with cinnamon glaze captures the cozy flavor of a warm apple cider donut in an easy, no-fry loaf. Reduced apple cider and warm spices create a tender, flavorful bread topped with a glossy cinnamon glaze.

Ingredients

Scale
  • 2 cups apple cider, reduced to ⅔ cup
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • ¼ teaspoon ground nutmeg
  • ¼ cup buttermilk, room temperature
  • 1 cup powdered sugar
  • 2 tablespoons reduced apple cider
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Reduce the apple cider: Pour 2 cups of fresh apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently, stirring occasionally, until reduced to about ⅔ cup (15-20 minutes). Remove from heat and let cool completely.
  2. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the two long sides.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
  4. Cream the butter and sugars: In a separate medium bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes with a hand mixer, or 4-5 minutes by hand).
  5. Add the eggs and vanilla: Beat in room-temperature eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract.
  6. Alternate the dry and wet ingredients: Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Start and end with flour mixture (three additions of flour, two of buttermilk). Mix just until flour disappears.
  7. Fold in the reduced cider: Gently fold the cooled reduced apple cider into the batter until evenly distributed. Batter will thin slightly.
  8. Bake the bread: Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 35 minutes.
  9. Cool completely: Let bread cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before glazing.
  10. Make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons reduced apple cider, 1 teaspoon cinnamon, and vanilla extract (if using). Glaze should be thick but pourable. Drizzle over cooled bread and let set for 10-15 minutes before slicing.

Notes

Don’t rush the cider reduction; low and slow is best. Room temperature ingredients are crucial for proper emulsification. Test baking powder freshness before using. A few moist crumbs on the toothpick indicate ideal doneness. Glaze with confidence—let some drip down the sides for a rustic look.

Nutrition

Keywords: apple cider donut bread, cinnamon glaze, fall baking, quick bread, apple cider recipe

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