Apple Cider Sourdough Donut Quick Bread (Baked)
This post may contain affiliate links. Please read our disclosure policy.
Apple Cider Sourdough Donut Quick Bread brings all the cozy fall flavors of apple cider donuts in an easy, cinnamon-sugar-coated loaf!
SUMMARIZE & SAVE THIS CONTENT ON
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Every fall, we’ve got a family tradition of heading to the apple orchard. Here in the Midwest, we don’t have to go far before we’re munching on hand-picked apples.
You know, I’m stashing away bushels for yummy sourdough treats like Apple Cinnamon Muffins, an Apple Galette, or Sourdough Apple Pancakes, but I’ll also be stocking up on homemade apple cider!
Packed full of apple flavor and warm spices, apple cider isn’t just a tasty drink—it’s awesome in baked treats too, like my Apple Cider Donuts.
But if I don’t have time to whip out the donut trays, I love turning this classic treat into a simple, but delicious quick bread!
Just as light and airy as a donut and full of fall flavor from the reduced apple cider and warm spices, like cinnamon and nutmeg, it’s so simple to make.
The entire loaf is then lightly brushed with melted butter and dipped into cinnamon sugar for that deliciously sweet finish!
It’s the perfect way to celebrate the flavors of the season while using up any extra sourdough discard you might have.
MY LATEST VIDEOS
Pin for Later!
*As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Why You’ll Love This Recipe
Quick & Easy
No need to mess with special tools or fancy techniques—just mix everything up and bake. You get all the flavor of sourdough apple cider donuts but in an easy loaf form. No shaping or frying needed!
So Moist
The sour cream and oil make this bread crazy moist. It’s like sinking your teeth into the soft, rich goodness of a sourdough doughnut, but without all the fuss.
Fall Flavor
With cinnamon, nutmeg, and a punch of reduced apple cider, this bread totally nails that cozy, apple-picking vibe. You’ll be savoring the flavors of fall in every bite!
Ingredients Needed
Apple cider: For consistent results and the most intense apple flavor, it is best to use apple cider rather than apple juice. You can find this at your local apple orchards and even in your local grocery stores!
Flour: I used all-purpose flour for this easy recipe.
Leaveners: Since this is a sourdough discard recipe, we need a little help to get the bread to rise. Double-check that your baking powder and baking soda is fresh and not expired, otherwise, the bread will be dense.
Spices: Warm spices like cinnamon and nutmeg bring the perfect fall flavor to this sourdough quick bread! You could even add 1 gram (¼ teaspoon) of ground ginger for an extra bite!
Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Sugar: I used brown sugar for a more rich, caramel flavor, but you could use all white sugar instead.
Egg: Two large eggs for structure and moisture.
Sour cream: Keeps this Apple Cider Quick Bread extra moist!
Vanilla: For the best flavor, I always suggest using vanilla extract over imitation.
Oil: Use a neutral oil like vegetable oil or avocado oil for the most moist bread.
Sourdough starter discard: Active or unfed sourdough starter can be used, just make sure to use the same amount in grams!
Supplies
Rubber spatula
Parchment paper
Wire rack
How to Make Sourdough Apple Cider Donut Quick Bread
Preheat the oven to 350 degrees F.
Prepare a 9 x 5 inch loaf pan by greasing and lining it with parchment paper for easy removal. Set aside.
Bring the apple cider to a boil in a small saucepan. Once boiling, reduce to low heat, whisk occasionally, and continue to let simmer until reduced to 120g (½ cup). For me, this took about 20 minutes. Check every five minutes or so.
Once finished, pour the apple cider into a separate liquid measuring cup and let stand for at least 10 minutes to cool slightly.
In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until thoroughly combined.
You can also add 1 gram (¼ teaspoon) of ground ginger for an extra bite!
In a separate bowl, add the brown sugar, eggs, sour cream, vanilla, oil, sourdough discard, and the reduced apple cider. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined! Careful not to overmix the batter, otherwise, this can lead to a dense, quick bread.
Pour the quick bread batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
Leave the quick bread in the loaf pan for 20 minutes before removing the loaf to cool completely on a wire rack.
To a rimmed baking sheet, mix the cinnamon and sugar until combined. Once the loaf is cool enough to handle, brush the melted butter on every side with a pastry brush. Allow the butter to soak into the Apple Cider Quick Bread for about 30-60 seconds. Dip each side into the cinnamon sugar mixture, using your hands to press onto the bread as well.
Once fully coated, slice and enjoy with a cup of hot apple cider!
How to Serve
Slice this sourdough apple cider quick bread nice and thick, and serve it warm with a steaming cup of cider or coffee. If you want to really capture that fall feeling, spread some apple butter on top—it’s a perfect match! This bread is great for breakfast, a snack, or even dessert.
How to Store
Once the loaf cools down, wrap it up tightly in plastic wrap or pop it in an airtight container. It’ll stay fresh on the counter for about three days. If you want to keep it around longer, toss it in the freezer for up to three months. When you’re ready for a slice, just thaw it out and enjoy!
FAQs
Can I use apple juice instead of apple cider for this quick bread?
For the best results and maximum flavor, it’s definitely better to use apple cider instead of apple juice. The rich apple flavor from the cider is what gives this sourdough apple cider donut quick bread that unmistakable fall vibe. Using concentrated apple cider brings out the overall flavor, making it more like what you’d expect from classic homemade apple cider donuts. You can find it at your local apple orchards, especially if you’re planning a fun day of apple picking. So, if you can, swing by your local orchard and grab some fresh apple cider!
How do I get the perfect cinnamon sugar coating on my apple cider bread?
After baking your apple cider sourdough donut quick bread, brush the loaf with unsalted butter and let it soak in for a minute. Then, dip it in a mixture of granulated sugar and 1 tsp of cinnamon for a sweet, golden-brown finish. This cinnamon sugar coating gives it that irresistible donut-like texture, making it perfect for breakfast or as a tasty treat alongside a steaming cup of cider or coffee. For the best results, let the bread cool enough to handle before coating it, so you can enjoy your warm donuts without risking a burn.
What tools do I need to make this apple cider quick bread?
You don’t need a whole bunch of fancy tools to whip up this yummy bread. Just grab a large mixing bowl and a medium one for your wet ingredients. You’ll also need an 8.5-inch by 4.5-inch loaf pan. A wire rack is super handy for cooling the bread after it’s baked. And if you want to have a little fun with it, use a cookie cutter to make donut holes from any leftover batter. If you’ve got a muffin pan around, that’ll work perfectly!
Happy baking!
More Recipes Like This:
Apple Cider Sourdough Cinnamon Rolls
Apple Cinnamon Sourdough Muffins
Salted Caramel Apple Sourdough Hand Pies
Sourdough Apple Cider Donut Quick Bread Recipe
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 350 grams apple cider, reduced** 1 1/2 cups
- 265 grams all-purpose flour 1 3/4 cups + 2 Tablespoons
- 6 grams baking powder 1 1/4 teaspoon
- 6 grams baking soda 1 teaspoon
- 2 grams cinnamon 1 teaspoon
- 1 gram nutmeg 1/4 teaspoon
- 3 grams salt 1/2 teaspoon
- 160 grams dark brown sugar ** see substitutes 3/4 cup
- 2 eggs yolks
- 120 grams sour cream 1/2 cup
- 8 grams vanilla extract 2 teaspoons
- 100 grams neutral oil 1/2 cup
- 120 grams sourdough discard 1/2 cup
Cinnamon Sugar Topping
- 14 grams unsalted butter, melted 1 Tablespoon
- 50 grams sugar 1/4 cup
- 1 gram cinnamon 1/2 teaspoon
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9 x 5 inch loaf pan by greasing and lining it with parchment paper for easy removal. Set aside.
- Bring the apple cider to a boil in a small saucepan. Once boiling, reduce to low heat, whisk occasionally and continue to let simmer until reduced to 120g (½ cup). For me, this took about 20 minutes. Check every five minutes or so. Once finished, pour the apple cider into a separate liquid measuring cup and let stand for at least 10 minutes to cool slightly.350 grams apple cider, reduced**
- In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk until thoroughly combined.You can also add a 1 gram (¼ teaspoon) of ground ginger for an extra bite!265 grams all-purpose flour, 6 grams baking powder, 6 grams baking soda, 2 grams cinnamon, 1 gram nutmeg, 3 grams salt
- In a separate bowl, add the dark brown sugar, egg yolks, sour cream, vanilla, oil, sourdough discard and the reduced apple cider. Whisk until smooth.Light brown sugar can be substituted with dark brown sugar.160 grams dark brown sugar ** see substitutes, 2 eggs yolks, 120 grams sour cream, 8 grams vanilla extract, 100 grams neutral oil, 120 grams sourdough discard
- Pour the wet ingredients into the dry ingredients and mix until just combined! Careful not to over mix the batter, otherwise this can lead to a dense quick bread.
- Pour the quick bread batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick put in the center comes out clean or with a few moist crumbs.
- Leave the quick bread in the loaf pan for 20 minutes before removing it to cool completely on a wire rack. Cool for at least 2 hours for the easiest slicing.
- To a rimmed baking sheet, mix the cinnamon and sugar until combined. Once the loaf is cool enough to handle, brush the melted butter on every side with a pastry brush. Allow the butter to soak into the Apple Cider Quick Bread for 30-60 seconds. Dip each side into the cinnamon sugar mixture, using your hands to press onto the bread as well.14 grams unsalted butter, melted, 50 grams sugar, 1 gram cinnamon
- Once fully coated, slice and enjoy with a cup of hot apple cider!
Can the sour cream be substituted with homemade Buttermilk? I make mine with heavy cream and Apple Cider Vinegar so the end result is thick like sour cream.
I have only tested this recipe with sour cream, so I am not 100% sure. I wish I could be more helpful.
Thank you for this. I have a donut pan, for the purpose of Apple Cider donuts, in my Amazon cart that I will likely move to “save for later”. Now, I can make this loaf first thing tomorrow morning!! <3
You are so welcome! I hope you love this recipe!
Hello,
Can I substitute bread flour for all purpose in this recipe?
Hi Sarah! Bread flour has a higher percentage of protein in it, which can lead to a more tough quick bread. I suggest using all-purpose flour instead.
I made this today, it is amazing!!! It will also make a great loaf to gift at the holidays. Super easy and delicious.
I’m so thrilled to hear that you enjoyed this recipe, Mandy! Thank you so much for sharing!
Am I missing the quantities.for the melted butter and sugar/cinnamon combo for coating?
Thank you 🙂
Hi Verity! Thank you so much for bringing this to my attention! The amounts have now been added to the recipe card.
Could I use whole wheat flour instead of AP?
I have only tested the recipe using AP flour. Sorry I couldn’t be more helpful.
This bread is insanely good. I was worried because the dough seemed very thick and didn’t taste terribly sweet but the resulting bread was incredible. It has a melt-in-your mouth texture that is soft and crumbly in the best way. Tastes exactly as described and so much easier than making doughnuts. This (along with your discard chocolate chip cookies) is becoming a staple in my house for sure!
So glad you enjoyed this loaf, Jesse! Love the idea of giving it as a gift.
Tried this today. I made muffins instead of a loaf, and they turned out great; very similar to an apple cider donut! A very good use of sourdough discard.
Such a great idea! So glad you enjoyed this recipe. Thanks for sharing!
Excited to give this a try! Have you tried cold fermenting this at all for gluten sensitive friends? Thanks!
You can absolutely long-ferment the batter in the fridge! The following morning place it in a loaf pan and bake. You might need to add a minute or two with the batter being cold from the fridge.
Would you leave out the baking powder & baking soda while they’re long fermenting and add them just before baking? I have a triple batch to make & id sure love to do the mixing in advance. Thx
Great question! Yes—you can mix everything in advance for a long ferment, but it’s best to leave out the baking powder and baking soda until right before baking. They lose their effectiveness if they sit too long, so for a triple batch I’d recommend mixing the wet + dry ingredients (minus leaveners), refrigerating, and then stirring in the baking powder/soda just before baking for the best rise and texture.
Can I use an apple cider concentrate to keep from cooking it down?
Yes! You can use the same amount in grams of apple cider concentrate instead of cooking down fresh cider.
this bread is delicious. I made this in a mini loaf pans so my husband and I could each take them to work as a welcome to fall treat for our coworkers. I am gonna make this one again.
Yay! I love that idea—mini loaves are perfect for sharing. So glad you and your coworkers enjoyed it!
I have 4-5 apple trees and I’ve processed my apples and froze them. I have apple pie filling, applesauce and just frozen apples. Can I use any of those for this recipe?
Wow, what a harvest! I personally haven’t tested this recipe with any of these substitutions, so I’m not 100% certain. If it was me, I would think that you could thaw and drain the frozen apples and use that liquid to replace the apple cider. If you give it a go, please let me know how it turns out!
Deanna, I just made mini bundts and I used my homemade apple butter instead of apple cider. Came out perfect so I’m sure your idea would work.
Thank you so much for sharing, Debby!
Can I make the batter ahead of time then bake the next morning?
Certainly! Prep the batter the night before, cover it and leave it to cold ferment in the fridge overnight. Bake as normal the following day. I hope you love this recipe!
Can I just say how unbelievably helpful it is that you have each ingredient and its measurements highlighted under each step of the recipe?! Absolutely brilliant. Not having so scroll up and back and down. Thank you!
You are so welcome! I agree, having the measurements included makes the baking process so much easier. Thank you for sharing!
I made this recipe yesterday. I made them as mini muffins figuring my small family would have plenty left to freeze and that would be an easy way to take them out when we wanted to snack on them. This was so good! I have to make more today to put in the freezer. Thank you so much for this recipe
That sounds delicious — I love the idea of making them as mini muffins! Perfect for snacking and freezing (though it sounds like they didn’t last long!). I’m so happy you enjoyed the recipe — thank you for sharing how it turned out!