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