Apple Cider Donut Loaf
A tender cinnamon-scented quick bread made with concentrated apple cider and finished with a buttery cinnamon-sugar topping.
Prep: 20 min · Cook: 55 min · Yield: 10 · Method: Oven
Ingredients
- 2.5 cups apple cider
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon kosher salt
- 2 large eggs
- 6 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon
Cooking instructions
- Preheat the oven to 350°F. Grease and line a 9-by-5-inch loaf pan with parchment, leaving an overhang. Pour the cider into a small saucepan and simmer over medium heat until reduced to 1 cup, about 12 to 15 minutes. Cool for 10 minutes. (about 15 min) — 350°F
- Melt the 6 tablespoons of butter and let it cool slightly. In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt. (about 5 min)
- In a large bowl, whisk the eggs, melted butter, and reduced cider until smooth. Add the dry ingredients and stir just until no dry flour remains; do not overmix. (about 5 min)
- Pour the batter into the prepared pan and smooth the top. Bake until the loaf is golden and a toothpick inserted in the center comes out with a few moist crumbs, 40 to 45 minutes. The center should reach about 200°F. (about 45 min) — 350°F
- Cool the loaf in the pan for 15 minutes, then lift it out and cool on a rack for 10 minutes. Melt the remaining 1 tablespoon butter, brush it over the loaf, and sprinkle with the topping mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon. Slice warm or cool completely. (about 20 min)