Apple Cider Doughnut Bread

marydukecooks.com Apple Cider Doughnut Bread

Apple Cider Doughnut Bread has all the flavor of apple cider doughnuts without the hassle of frying. Adapted from Bon Appetit, this moist bread with its doughnut cinnamon sugar crunch is a winner! Enjoy!

Apple Cider Doughnut Bread

1 1/2 cups apple cider, divided
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted
1 1/4 cups all-purpose flour plus 2 tablespoons more
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, at room temperature
3/4 cup granulated sugar

Line a  8 1/2  X 5-inch loaf pan with non-stick foil. (Press foil on outside of pan first then put inside pan and reshape.) Leave enough excess foil on each side of pan to use as handles when removing loaf after baking. Preheat oven to 325ºF.

Bring 1 1/2 cups apple cider to a boil, reduce heat to a simmer then reduce cider to 3/4 cup (about 8-10 minutes). Divide apple cider into 3 portions. 1/2 cup for batter, 3 tablespoons for Glaze 1, and 1 tablespoon for Glaze 2.  Mix batter portion (1/2 cup) with sour cream and vanilla. Set aside. Set aside Glaze 1. Make Glaze 2 and set aside.

Melt butter in same saucepan used to reduce apple cider. Set aside to cool slightly. Mix flour, cornstarch, baking powder, baking soda, cinnamon and nutmeg together. Set aside. Mix eggs and sugar together in a mixing bowl with a hand mixer for 3 minutes. Add melted butter. Add flour and  sour cream mixture alternately like this: 1/3 flour mixture, 1/2 sour cream mixture, 1/3 flour mixture, 1/2 sour cream mixture, and 1/3 flour mixture. Mix each addition briefly just until incorporated (don’t be tempted to overmix!). Batter will be thin.

Pour batter into prepared loaf pan. Bake 45-50 minutes or until a toothpick inserted in the middle comes out clean. Remove pan from oven and poke holes all over top of bread with a toothpick. Spoon Glaze 1 all over top of bread. Let cool 10 minutes. Remove bread from pan using foil as handles. Set bread on top of a sheet pan. Pull foil from sides of bread and lay flat (do not remove). Brush warm Glaze 2 ingredients over top and sides of bread. Sprinkle cinnamon spiced sugar mixture all over top and sides of bread. Use foil to rotate bread and catch excess sugar to stick back on bread. Remove loaf from foil, place on a plate and cover with plastic wrap. Cool completely before slicing. Makes 8 servings.

Glaze 1
3 tablespoons reduced apple cider

Glaze 2
1 tablespoon unsalted butter, melted
1 tablespoon reduced apple cider
1 teaspoon pure vanilla extract

Mix all ingredients together in a small bowl. Reserve.

Cinnamon Spiced Sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Mix all ingredients together in a small bowl. Reserve.

Published in The News & Neighbor on September 30, 2020.

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