Sourdough Apple Cider Donut Quick Bread Recipe

Sourdough Apple Cider Donut Quick Bread Recipe

Yield: loaf

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Apple Cider Sourdough Donut Quick Bread brings all the cozy fall flavors of apple cider donuts in an easy, cinnamon-sugar-coated loaf!

4.50 from 12 votes

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Equipment

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

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