Apple Cider Sourdough Donut Quick Bread (Baked)
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My Apple Cider Sourdough Donut Quick Bread brings the flavor profile of classic apple cider donuts to an easy, cinnamon, sugar-coated quick bread with reduced apple cider, sour cream, and warm spices. When I want the same intense apple flavor in an individual treat, I make my Homemade Sourdough Apple Cider Donuts.
Fresh apple cider and a light tang from sourdough discard make this a delicious fall season bake to serve with a cup of coffee. For another apple cider favorite, I make my Sourdough Apple Cider Cinnamon Rolls.
Quick Look: Apple Cider Sourdough Donut Quick Bread
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 1 loaf
- Calories: 3,251 kcal (whole loaf) (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Moist and warmly spiced with concentrated apple cider, cinnamon, and nutmeg, coated in a buttery cinnamon sugar crust. All the cozy flavors of apple cider donuts in an easy loaf!
- Difficulty: Easy — Simple to mix and ready in just over an hour!
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Why You’ll Love This Apple Cider Sourdough Donut Quick Bread Recipe
- Classic donut-shop flavor in a loaf: I pair reduced apple cider with cinnamon, nutmeg, brown sugar, and a cinnamon sugar coating for a cozy, golden brown finish. For another apple-and-cinnamon breakfast bake, try my Sourdough Apple Cinnamon Muffins.
- A tender quick bread: Sour cream and neutral vegetable oil give this cake like loaf a moist crumb, while sourdough discard brings a gentle tang. For a handheld version of those warm apple flavors, I make my Salted Caramel Apple Sourdough Hand Pies.
- Make-ahead friendly: you can prepare the batter ahead, cold-ferment it overnight, and bake it the next morning. If you’re looking for a rustic apple dessert with the same fall mood, try my Easy Apple Galette with a Sourdough Pie Crust.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- 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 mixture: I used all-purpose flour for this easy, original 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: I always suggest using vanilla extract over imitation. It’s the best way.
- 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!
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!
McKenna’s Helpful Tips
- Use a concentrated cider flavor: I use fresh apple cider, not apple juice, and reduce it first so the loaf keeps the flavor of a hot apple cider donut. When I’m feeling like a quick fall muffin with the same make ahead appeal, I make my Sourdough Pumpkin Chocolate Chip Muffins.
- Cool before coating: Let the loaf stand until it is cool enough to handle, then use melted butter to help the cinnamon sugar mixture cling without turning the top soggy. For a fried alternative with a cinnamon sugar option, try my Sourdough Discard Donuts.
- Store slices thoughtfully: Let the bread cool on a wire rack, then use plastic wrap or an airtight container for short storage and a freezer-safe bag for longer storage. I use the same plan for my Homemade Sourdough Apple Cider Donuts.
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!
Sourdough Apple Cider Donut Quick Bread FAQs
Can I substitute bread flour for all-purpose flour in this Apple Cider Sourdough Donut Quick Bread Recipe?
I do not recommend bread flour here. Its higher protein content can make this quick bread tougher, so I use all-purpose flour for the best texture. For another quick sourdough batter that relies on all-purpose flour, try my Sourdough Apple Pancakes.
Have you tried cold-fermenting the Apple Cider Sourdough Donut Quick Bread Recipe?
Yes. You can cold-ferment the batter in the refrigerator overnight, then place it in the loaf pan and bake it the next morning, adding a minute or two if the batter is still cold. This timing option does not make a dietary suitability claim. For another discard bake with a tender crumb, you can try my Sourdough Apple Cake.
Can I use apple cider concentrate instead of cooking down fresh apple cider?
Yes. Use the same amount by grams of apple cider concentrate in place of the reduced fresh apple cider. For another warm-spice quick bread that uses sourdough discard, try my Sourdough Pumpkin Quick Bread.
Can I make the Apple Cider Sourdough Donut Quick Bread batter ahead and bake it the next morning?
Yes. Prepare the batter, cover it with plastic wrap, and cold-ferment it in the refrigerator overnight, then bake it normally the following day. Another recipe I love that has a batter you can make the same day or cold-ferment overnight is my Sourdough Blueberry Muffins.
If you tried this Sourdough Apple Cider Donut Quick Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Apple Cider Donut Quick Bread Recipe
Yield: 1 loaf
Apple Cider Sourdough Donut Quick Bread brings all the cozy fall flavors of apple cider donuts in an easy, cinnamon-sugar-coated loaf!
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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!
Notes
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! This recipe card was updated on 03/12/26.Nutrition
Calories: 3251kcal | Carbohydrates: 444g | Protein: 40g | Fat: 148g | Saturated Fat: 35g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 83g | Trans Fat: 0.5g | Cholesterol: 490mg | Sodium: 3550mg | Potassium: 720mg | Fiber: 10g | Sugar: 211g | Vitamin A: 1626IU | Vitamin C: 1mg | Calcium: 730mg | Iron: 15mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Soooo yummy! I added a diced apple & subbed Greek yogurt for most of the oil & for all of the sour cream. I also used honey & maple syrup in lieu of brown sugar (but used.75 the amount of sugar) & kept actual sugar& cinnamon for the coating. Yummy perfection! Ty!!!
I love the addition of diced apple – that sounds incredible! Thank you so much for trying the recipe and taking the time to leave such a kind review!
Really good recipe! We just enjoyed this easy and delicious bread. I can’t wait to try more of your discard recipes 😋
I’m so glad you enjoyed it! Thank you so much for trying the recipe. I can’t wait to hear what you try next!
Can these be made into muffins?
Yes, I think this should work well as muffins! I haven’t personally tested this variation, so I’d keep an eye on them since they’ll bake much faster than the loaf. I’d start checking around 18–20 minutes and bake until a toothpick comes out clean or with just a few moist crumbs. If you give it a try, I’d love to hear how it turns out!
Can this recipe be adapted for a long fermentation?
Yes! You can prepare the batter as written, cover it, and place it in the refrigerator overnight for a long fermentation. The next morning, transfer it to your prepared loaf pan and bake as directed. You may need to add a minute or two to the baking time since the batter will be cold. Thanks so much for asking, and I hope you enjoy it!
It should be against the law for a recipe this easy to be this good!!! It’s soft, fluffy, flavorful. And SO easy to make! Thank you for this amazing recipe
This comment just made my day! Soft, fluffy, and full of flavor is exactly what I was hoping for! Thank you so much for taking the time to leave such a kind review.
I couldn’t wait for it to cool completely..Thank you so much
I so can relate!! So glad you enjoyed this recipe. Thank you for taking the time to leave a review!