Description
This slow cooker apple cider donut bread is tender, moist, and coated in cinnamon sugar. It tastes like a fall festival and requires no oven, making it perfect for warm climates or lazy mornings.
Ingredients
Scale
- 1 cup apple cider (reduced to 1/4 cup)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 12-15 minutes, stirring occasionally, until reduced to about 1/4 cup. Set aside to cool slightly.
- Prepare the slow cooker: Line the bottom of your slow cooker with a clean kitchen towel or folded dishcloth. Place the lid on and preheat the slow cooker on high for 10 minutes.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together granulated sugar and brown sugar. Add melted butter and whisk until smooth. Add egg and vanilla extract, whisk until combined. Stir in reduced apple cider and buttermilk.
- Combine wet and dry ingredients: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
- Prepare the loaf pan: Grease a 1.5-quart loaf pan or baking dish with butter or non-stick spray. Pour batter into pan and spread evenly. Tap gently on counter to release air bubbles.
- Cover and bake: Place loaf pan in preheated slow cooker. Drape a clean kitchen towel over the top of the slow cooker, then place the lid on top. Cook on high for 2 to 2 1/2 hours, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan: Carefully remove loaf pan from slow cooker. Place on a cooling rack and let cool in pan for 10 minutes. Then turn out onto rack to cool completely.
- Make the cinnamon-sugar coating: While bread is still warm, mix 1/4 cup granulated sugar with 1 tablespoon cinnamon in a shallow dish. Brush warm bread all over with 2 tablespoons melted butter. Roll or sprinkle cinnamon-sugar mixture over bread, pressing gently to adhere. Let cool completely before slicing.
Notes
Don’t skip the towel trick to prevent condensation from making the bread soggy. Check the bread early as slow cookers vary. Let reduced cider cool slightly before adding to egg mixture. Do not overmix the batter. Use room temperature ingredients for best results. For extra crunch, toast coated slices in a toaster oven for 3-4 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 26
- Sodium: 280
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
Keywords: slow cooker apple cider donut bread, apple cider bread, slow cooker bread, fall bread, cinnamon sugar bread, easy apple cider recipe