Homemade Apple Cider Donut Bread

Here is my go-to apple cider donut bread recipe, with warm fall spices, tangy apple cider, and that perfect cake-like texture that tastes just like your favorite bakery donuts in loaf form.

This apple cider donut bread has become our weekend breakfast staple during apple season. I love making it on Sunday mornings so the whole house fills with that cozy cinnamon smell. Plus, it’s way easier than making actual donuts, am I right?

What Kind of Apple Cider Should I Use?

For this recipe, you’ll want to use regular apple cider – not the sparkling kind you might find during the holidays. Look for the cloudy, unfiltered apple cider that’s usually sold in the refrigerated section of your grocery store, as it has a more concentrated apple flavor than clear apple juice. If you can only find shelf-stable apple cider, that will work too, just make sure it’s not carbonated. Some people like to use fresh cider from local orchards when it’s in season, which can give your bread an extra rich apple taste. Just avoid anything labeled as “hard cider” since that contains alcohol and will throw off your recipe.

Options for Substitutions

This apple cider donut bread is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Apple cider: If you can’t find apple cider, unsweetened apple juice works great as a substitute. You could also use buttermilk for a tangy flavor, though you’ll lose some of that apple taste.
• Sour cream: Greek yogurt (plain) makes an excellent swap for sour cream in equal amounts. You can also use buttermilk, but reduce it to ¼ cup since it’s thinner.
• Vegetable oil: Melted butter (cooled slightly) or melted coconut oil work well here. You can also try unsweetened applesauce for a lighter version, though the texture will be slightly denser.
• Dark brown sugar: Light brown sugar works just fine, or you can make your own by mixing ¾ cup granulated sugar with 1 tablespoon molasses.
• Apple cider vinegar: White vinegar or lemon juice will give you the same acidic boost that helps activate the baking soda.
• Spices: Don’t have all the spices? You can use 2 tablespoons of pumpkin pie spice or apple pie spice in place of the individual cinnamon, nutmeg, and ginger measurements.

Watch Out for These Mistakes While Baking

The biggest mistake when making apple cider donut bread is overmixing the batter once you add the flour, which creates a dense, tough loaf instead of the tender crumb you’re after – mix just until the ingredients are combined and you still see a few streaks of flour.

Another common error is using cold ingredients, especially the eggs and sour cream, which can cause the batter to curdle and result in an uneven texture, so make sure to bring them to room temperature about an hour before baking.

Don’t skip the apple cider vinegar even though it seems like a small amount – it reacts with the baking soda to give the bread extra lift and that signature tangy flavor.

Finally, resist the urge to open the oven door during the first 45 minutes of baking, as the temperature drop can cause the bread to sink in the middle, and always test for doneness with a toothpick inserted in the center before removing from the oven.

What to Serve With Apple Cider Donut Bread?

This spiced bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or apple cider – the warm spices really complement both drinks beautifully. I love serving thick slices with a pat of butter that melts right into the bread, or you can spread on some cream cheese for extra richness. For a cozy fall brunch, pair it with scrambled eggs and crispy bacon to balance out the sweetness. You can also toast leftover slices and serve them with vanilla Greek yogurt and a drizzle of maple syrup for a simple but satisfying treat.

Storage Instructions

Store: This apple cider donut bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The flavors actually get better after a day or two, so don’t worry if you can’t finish it right away!

Freeze: You can freeze the whole loaf or individual slices for up to 3 months. Wrap it well in plastic wrap, then aluminum foil, or use a freezer-safe container. I like to slice it before freezing so I can grab just what I need for breakfast or a snack.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or pop them in the toaster for a warm treat. If you froze the whole loaf, let it thaw overnight on the counter. You can always add a fresh dusting of the cinnamon sugar mixture if it needs a little pick-me-up!

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3100
• Protein: 28-34 g
• Fat: 95-110 g
• Carbohydrates: 470-510 g

Ingredients

For the bread:

• 1/2 cup apple cider (fresh, not sparkling)
• 1 tsp vanilla extract (I use Madagascar vanilla for depth)
• 1/3 cup white sugar
• 1 tsp baking powder
• 2 large eggs (room temperature)
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger (freshly ground preferred)
• 1 tsp salt
• 1 tbsp ground cinnamon
• 1/2 tsp baking soda
• 1/3 cup sour cream (room temperature, for tender crumb)
• 3/4 cup packed brown sugar
• 2/3 cup canola oil
• 1 tbsp cornstarch
• 1 tsp apple cider vinegar
• 2 cups all-purpose flour (spooned and leveled for accuracy)

For the glaze:

• 2/3 cup confectioners’ sugar (sifted to remove lumps)
• 1 tbsp water

For the topping:

• 1 tbsp ground cinnamon (for coating)
• 1/4 cup sugar

Step 1: Prepare Your Equipment and Mise en Place

• All ingredients

Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper or lightly grease it—this prevents sticking and makes cleanup easier.

Gather all ingredients and measure them into small bowls, paying special attention to spooning and leveling your flour for accuracy (this prevents a dense, heavy bread).

I like to bring my eggs and sour cream to room temperature before mixing, which helps them emulsify better with the oil and creates a more tender crumb.

Step 2: Combine Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

In a medium bowl, whisk together the flour, ground cinnamon, cornstarch, baking powder, salt, baking soda, nutmeg, and ground ginger.

Whisking these dry ingredients together distributes the leavening agents and spices evenly throughout the flour, ensuring consistent flavor and rise in every slice.

Set this mixture aside.

Step 3: Mix the Wet Ingredients and Sugar

• 2/3 cup canola oil
• 1/2 cup apple cider
• 2 large eggs
• 1/3 cup sour cream
• 3/4 cup packed brown sugar
• 1/3 cup white sugar
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

In a large bowl, whisk together the canola oil, apple cider, room-temperature eggs, sour cream, packed brown sugar, white sugar, vanilla extract, and apple cider vinegar.

Whisk until the mixture is smooth and well-combined, about 1-2 minutes—this helps the oil emulsify with the wet ingredients and distributes the sugars evenly.

The apple cider vinegar adds a subtle tanginess that enhances the apple flavor, while the sour cream will keep the bread tender and moist.

Step 4: Combine and Pour Batter

• Dry ingredient mixture from Step 2
• Wet ingredient mixture from Step 3

Gently fold the dry ingredient mixture from Step 2 into the wet mixture from Step 3 using a spatula or wooden spoon—fold until just combined, being careful not to overmix.

Overmixing develops gluten, which makes the bread tough; you want a few small lumps remaining.

Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula.

Step 5: Bake and Cool the Bread

Bake for 45–50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The bread should be golden brown on top.

Allow it to cool in the pan for 10–15 minutes (this helps it set and release from the pan more easily), then turn it out onto a wire rack to cool completely before glazing.

Complete cooling ensures the glaze will set properly without running off.

Step 6: Make and Apply the Glaze

• 2/3 cup confectioners’ sugar
• 1 tbsp water

While the bread cools or just before serving, whisk together the sifted confectioners’ sugar and water in a small bowl until smooth and pourable.

The sifting removes lumps for a silky glaze.

Brush or drizzle the glaze evenly over the top of the cooled bread, allowing it to run slightly down the sides for a beautiful finish.

Step 7: Add Cinnamon-Sugar Coating and Serve

• 1/4 cup sugar
• 1 tbsp ground cinnamon

In a small bowl, mix together the granulated sugar and ground cinnamon.

While the glaze is still slightly wet, sprinkle or press this cinnamon-sugar mixture over the top of the glazed bread—this mimics the classic apple cider donut coating and adds a delightful crunch.

Let the glaze set for a few minutes, then slice and serve.

Store any leftovers wrapped in foil at room temperature for up to 3 days.