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Best Apple Cider Donut Bread with Easy Cinnamon Glaze

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This apple cider donut bread has all the cozy, spiced flavor of your favorite fall treat, but it’s a quick bread—no deep fryer, no yeast, no waiting around. The reduced apple cider gives it an authentic, concentrated flavor, and the cinnamon glaze is the perfect finishing touch.

Ingredients

Scale
  • 1 cup (240 ml) apple cider (for reduction)
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) buttermilk
  • ½ cup (120 ml) reduced apple cider (from above)
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream
  • ½ teaspoon ground cinnamon (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 12-15 minutes, stirring occasionally, until reduced to about ¼ cup. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes).
  5. Beat in eggs one at a time, then mix in vanilla extract.
  6. With mixer on low, add about one-third of the dry ingredients, mixing just until combined. Add half of the buttermilk and the cooled reduced apple cider, mixing again. Repeat with another third of dry ingredients, remaining buttermilk, and final third of dry ingredients. Mix until just combined; do not overmix.
  7. Use a rubber spatula to gently fold the batter a few times from the bottom. Pour into prepared loaf pan and spread evenly.
  8. 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 40 minutes.
  9. Let bread cool in pan on a wire rack for 15 minutes, then lift out using parchment and transfer to rack to cool completely.
  10. While bread cools, make glaze: In a small bowl, whisk together sifted powdered sugar, 2 tablespoons heavy cream, cinnamon, vanilla, and salt until smooth. Adjust consistency with additional cream or powdered sugar as needed.
  11. Once bread is completely cool, pour glaze over top and spread gently to edges. Let glaze set for 15-20 minutes before slicing and serving.

Notes

Don’t skip the cider reduction—it concentrates the apple flavor. Room temperature ingredients are key for a tender crumb. Let the bread cool completely before glazing to prevent the glaze from melting off.

Nutrition

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

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