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Best Easy Cinnamon Glazed Apple Cider Donut Bread Recipe

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This moist, tender apple cider donut bread features a concentrated apple cider flavor, a cinnamon sugar coating, and a crackly cinnamon glaze. It’s an easy, one-bowl recipe that tastes like a fall morning at the orchard.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/8 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup apple cider, reduced to 1/3 cup (see note)
  • 1/3 cup buttermilk, room temperature (or 1/3 cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 1/2 cups powdered sugar, sifted
  • 2 tablespoons apple cider
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted
  • Pinch of salt
  • 1/4 cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • 2 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Reduce the apple cider: Pour 2/3 cup apple cider into a small saucepan. Simmer over medium heat until reduced to 1/3 cup, about 8-10 minutes. Set aside to cool completely.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with a hand mixer on medium speed.
  5. Beat in eggs one at a time, then add vanilla extract and mix until combined.
  6. In a small bowl or liquid measuring cup, whisk together cooled reduced apple cider and buttermilk.
  7. With mixer on low speed, add about one-third of the flour mixture to the butter mixture, mixing until just combined. Add half of the liquid mixture and mix. Repeat with another third of flour, remaining liquid, and final third of flour. Mix until just combined; fold in any remaining streaks with a spatula.
  8. Pour batter into prepared loaf pan and spread evenly.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  10. Cool in pan on a wire rack for 15 minutes, then lift out using parchment paper and transfer to rack to cool completely.
  11. While bread cools, mix 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Melt 2 tablespoons butter in another small bowl.
  12. Once bread is cool enough to handle but still warm (about 20 minutes out of pan), brush top and sides with melted butter, then sprinkle or roll in cinnamon sugar mixture.
  13. Make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons apple cider, 1/2 teaspoon cinnamon, 1 tablespoon melted butter, and a pinch of salt until smooth. Adjust consistency with more cider or powdered sugar if needed.
  14. Drizzle glaze over coated bread. Let set for about 10 minutes before slicing.

Notes

Don’t skip reducing the apple cider—it concentrates flavor and prevents sogginess. Room temperature ingredients are crucial for proper mixing. Check oven temperature with an oven thermometer for best results. For the toothpick test, insert into the thickest part of the loaf, not the center crack. Let bread cool completely before glazing to avoid a gummy texture. Double the glaze if desired. Store in an airtight container at room temperature for up to 3 days; do not refrigerate. Freeze unglazed bread for up to 3 months.

Nutrition

Keywords: apple cider donut bread, cinnamon glaze, fall baking, easy bread recipe, apple cider recipe, donut bread, autumn dessert

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