Apple Cider Sourdough Donut Quick Bread Recipe

Apple Cider Sourdough Donut Quick Bread Recipe

This Apple Cider Sourdough Donut Quick Bread delivers everything you love about classic apple cider donuts in one simple, fuss-free loaf. Made in just one bowl with no yeast and no frying required, it is packed with warm fall spices, a deeply concentrated apple cider flavor, and finished with an irresistible cinnamon sugar crust. The perfect cozy fall bake from start to finish

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 5

Cooling Time 20

Total Time 1 40

Ingredients

Quick Bread Batter

480 g 2 cups apple cider, pre-reduction
240 g 2 cups all-purpose flour
6 g 1½ teaspoons baking powder
3 g ½ teaspoon baking soda
4 g 1½ teaspoons ground cinnamon
1 g ¼ teaspoon ground nutmeg
1 g ¼ teaspoon ground ginger, optional
3 g ½ teaspoon unrefined salt
150 g ¾ cup brown sugar, packed
2 large eggs
120 g ½ cup sour cream
5 g 1 teaspoon pure vanilla extract
60 g ¼ cup neutral oil, vegetable or avocado oil
100 g sourdough starter discard active or unfed
120 g ½ cup apple cider, reduced

Cinnamon Sugar Coating

60 g 4 tablespoons unsalted butter, melted
100 g ½ cup granulated white sugar
3 g 1 teaspoon ground cinnamon

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350 degrees F (175 degrees C). Getting the oven fully preheated before the batter goes in is one of the most important steps for an evenly risen, perfectly baked quick bread.
Step 2: Prepare Your Loaf Pan
Grease a 9 x 5 inch loaf pan thoroughly, then line it with parchment paper, leaving a slight overhang on both sides. This makes removing your finished Apple Cider Sourdough Donut Quick Bread completely effortless. Set aside.
Step 3: Reduce the Apple Cider
Pour your apple cider into a small saucepan and bring it to a full boil over medium-high heat. Once boiling, reduce the heat to low and let it gently simmer, whisking occasionally, until it reduces down to 120g (½ cup). This typically takes around 20 minutes. Check every 5 minutes to avoid over-reducing.
Step 4: Cool the Reduced Apple Cider
Once reduced, carefully pour the hot apple cider into a separate liquid measuring cup. Let it stand for a minimum of 10 minutes to cool slightly before adding it to your batter.
Step 5: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk thoroughly until everything is evenly distributed.
Step 6: Mix the Wet Ingredients
In a separate large bowl, add the brown sugar, eggs, sour cream, vanilla extract, neutral oil, sourdough discard, and the cooled reduced apple cider. Whisk vigorously until the mixture is completely smooth and fully combined.
Step 7: Combine Wet and Dry Ingredients
Pour the wet ingredients directly into the bowl of dry ingredients and gently fold until just combined. Do not overmix the batter. Overmixing develops excess gluten, which leads to a tough, dense quick bread. A few small streaks of flour are perfectly fine at this stage.
Step 8: Bake the Quick Bread
Pour the finished batter evenly into your prepared loaf pan. Bake at 350 degrees F for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven door before the 50-minute mark.
Step 9: Cool in the Pan
Once baked, allow your Apple Cider Sourdough Donut Quick Bread to rest in the loaf pan for a full 20 minutes. This resting period allows the crumb structure to fully set.
Step 10: Remove and Cool Completely
After 20 minutes, carefully lift the loaf out using the parchment paper overhang and transfer it to a wire cooling rack. Let it cool completely before applying the cinnamon sugar coating.
Step 11: Apply the Cinnamon Sugar Coating
On a rimmed baking sheet, mix together the cinnamon and sugar until evenly combined. Using a pastry brush, coat every side of the cooled loaf generously with melted butter. Allow the butter to soak into the bread for 30 to 60 seconds. Dip each side of the loaf into the cinnamon sugar mixture, using your hands to gently press it onto the surface for full, even coverage.
Step 12: Slice, Serve, and Enjoy
Once every side is fully coated in that irresistible cinnamon sugar crust, your Apple Cider Sourdough Donut Quick Bread is ready to serve. Slice generously and enjoy warm alongside a steaming cup of hot apple cider.

Notes

Ingredient Notes:

Always use real apple cider, not apple juice, for the most intense and authentic apple flavor
Both active and unfed sourdough discard work in this recipe. Always measure by grams for accuracy
Brown sugar adds a rich caramel depth of flavor. White sugar can be substituted for a lighter sweetness
Always use pure vanilla extract over imitation for the best flavor result
Double-check that your baking powder and baking soda are fresh and not expired to avoid a dense loaf

Baking Tips:

Do not open the oven door before the 50-minute mark to prevent the loaf from sinking in the center
Do not overmix the batter once the wet and dry ingredients are combined
Allow the loaf to cool completely before applying the cinnamon sugar coating for the crispiest crust

Storage:

Room Temperature: Store in an airtight container for up to 3 days
Refrigerator: Store in an airtight container for up to 1 week
Freezer: Wrap the uncoated, fully cooled loaf tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature and apply the cinnamon sugar coating fresh before serving

Serving Suggestions (WPRM Notes Field)

Serve warm with salted butter, cream cheese, or apple butter
Pair with a hot mug of apple cider, spiced chai, or black coffee
Serve as a dessert topped with vanilla bean ice cream and a drizzle of salted caramel sauce
Arrange sliced on a wooden board for a stunning fall brunch spread