Description

A soft, cakey bread loaf capturing the warm flavors of cinnamon and apple cider donuts, perfect for cozy fall mornings and easy weekend baking.

Ingredients

Scale

1 cup (240 ml) unsweetened apple cider, preferably fresh or quality brand
2 ½ cups (315 g) all-purpose flour (can substitute with gluten-free flour blend)
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 tablespoons brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
Cinnamon sugar swirl: ½ cup (100 g) granulated sugar mixed with 1 tablespoon ground cinnamon
Optional: ½ cup (50 g) chopped nuts like pecans or walnuts

Instructions

Pour 1 cup (240 ml) of apple cider into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Let simmer until reduced to about ¼ cup (60 ml), about 15-20 minutes. Set aside to cool.
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
Beat in eggs one at a time, then add vanilla extract.
Add cooled reduced apple cider to wet ingredients and stir gently to combine. Fold dry ingredients in batches, mixing just until incorporated.
Pour half the batter into the loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add the rest of the batter on top, then sprinkle remaining cinnamon sugar. Use a butter knife or skewer to gently swirl the sugar through the batter.
Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Let the loaf cool in the pan for at least 15 minutes before transferring to a cooling rack.

Notes

Reduce the apple cider to concentrate flavor and prevent excess liquid. Avoid over-mixing the batter to keep the bread tender. Tent with foil if top browns too quickly after 40 minutes. Use room temperature eggs and butter for best texture. For altitude or dry climates, add a tablespoon of milk or apple cider to maintain moisture. Let loaf cool completely before slicing to prevent crumbling.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast, Snack, Bread
Cuisine: American

Nutrition

Serving Size: 1 slice (approximate
Calories: 220
Fat: 7
Carbohydrates: 35
Protein: 3

Keywords: cinnamon, apple cider, donut bread, sweet bread, fall recipe, homemade bread, cinnamon sugar swirl, cozy breakfast