Apple Cider Sourdough Donut Quick Bread (Baked)
Apple Cider Sourdough Donut Quick Bread captures all the cozy flavors of fall’s favorite treat in an easy, no-fry loaf. This recipe transforms sourdough discard into a tender, spiced quick bread infused with apple cider and warm autumn spices. The magic happens when you brush the warm loaf with butter and coat it in cinnamon sugar, creating that irresistible donut-shop crust. It’s the perfect way to enjoy cider donut flavor without any frying or complicated steps. Just mix, bake, and indulge in this deliciously simple autumn treat.
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: 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
Large mixing bowls
Rubber spatula
9 x 5 inch loaf pan
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:
Serve this Apple Cider Sourdough Donut Quick Bread warm or at room temperature, sliced thick and enjoyed as is. For an extra indulgent treat, spread slices with softened butter, cream cheese, or apple butter. It’s perfect alongside your morning coffee, as an afternoon snack, or even as a dessert with a scoop of vanilla ice cream. You can also toast slices lightly to refresh the cinnamon sugar coating and enhance the warm spices.
How to Store:
Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though this may slightly dry out the texture. To freeze, wrap the cooled loaf (or individual slices) in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature or warm slices in the microwave for 15-20 seconds to restore that fresh-baked softness.
For More Guidance:
Why You’ll Love This Recipe:
Quick & Easy:
This recipe comes together in just one bowl with no complicated techniques required. There’s no yeast proofing, no frying, and no waiting around just simple mixing and straight into the oven. It’s the perfect solution when you want that classic cider donut taste without spending hours in the kitchen, making it ideal for busy mornings or last minute baking.
So Moist:
Thanks to the combination of apple cider, sourdough discard, and oil, this quick bread stays incredibly moist and tender for days. The sourdough starter adds richness and depth while keeping the crumb soft and cake-like. Each slice is perfectly balanced never dry or crumbly with a texture that rivals any bakery-style donut.
Fall Flavor:
Every bite is packed with quintessential autumn flavors that make this bread irresistible. The reduced apple cider provides concentrated apple sweetness, while cinnamon and nutmeg create that signature warm spice blend. Topped with a buttery cinnamon sugar coating, it delivers all the cozy, nostalgic taste of a fresh cider donut from your favorite orchard or farm stand.
Frequently Asked Questions
Can I make this without sourdough discard?
Yes! If you don’t have sourdough discard on hand, you can substitute it with an equal amount (by weight) of Greek yogurt, sour cream, or buttermilk. Keep in mind that the subtle tangy flavor from the sourdough will be less pronounced, but the bread will still be deliciously moist and flavorful with that classic cider donut taste.
Can I use fresh apple cider or does it need to be reduced?
For the best flavor, it’s recommended to reduce the apple cider by simmering it until it’s concentrated to about half its original volume. This intensifies the apple flavor and prevents the batter from becoming too wet. However, if you’re short on time, you can use apple cider concentrate or boiled cider (found at specialty stores) as a shortcut.
How do I know when the bread is fully baked?
The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs (no wet batter). The top should be golden brown and spring back lightly when touched. Internal temperature should reach about 200-210°F. Start checking around the 45-minute mark, though baking time may vary depending on your oven and pan size.
Happy baking!
Apple Cider Sourdough Donut Quick Bread Recipe
Ingredients
- 350 grams 1 1/2 cups apple cider, reduced**
- 265 grams 1 3/4 cups + 2 Tablespoons all-purpose flour
- 6 grams 1 1/4 teaspoon baking powder
- 6 grams 1 teaspoon baking soda
- 2 grams 1 teaspoon cinnamon
- 1 gram 1/4 teaspoon nutmeg
- 3 grams 1/2 teaspoon salt
- 160 grams 3/4 cup dark brown sugar ** see substitutes
- 2 eggs yolks
- 120 grams 1/2 cup sour cream
- 8 grams 2 teaspoons vanilla extract
- 100 grams 1/2 cup neutral oil
- 120 grams 1/2 cup sourdough discard
Cinnamon Sugar Topping
- 14 grams 1 Tablespoon unsalted butter, melted
- 50 grams 1/4 cup sugar
- 1 gram 1/2 teaspoon cinnamon
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.
- 350g (1 1/2 c) apple cider
- In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk until thoroughly combined.
- 265g (1 3/4c + 2T), 6g (1 1/4 tsp) baking powder, 6g (1 tsp) baking soda, 2g (1tsp) cinnamon, 1g (1/4tsp) nutmeg, 3g (1/2 tsp) salt
- You can also add a 1 gram (¼ teaspoon) of ground ginger for an extra bite!
- 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*
- 160g (3/4 c) dark brown sugar, 2 egg yolks, 120g (1/2c) sour cream, 8g (2 tsp) vanilla, 100g (1/2c) oil, 120g (1/2c) sourdough discard, 120g (1/2c) apple cider
- 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.
- 14g (1 T) unsalted butter, melted, 50g (1/4c) sugar, 1g (1/2 tsp) cinnamon
- Once fully coated, slice and enjoy with a cup of hot apple cider!
Notes
Sourdough Apple Cinnamon Scones (Tender + Sweet Glaze)
