There’s just something about the first bite of an apple cider donut that instantly feels like fall. Warm cinnamon, sweet apples, and that buttery cinnamon-sugar coating—it’s the kind of treat that belongs alongside crisp mornings, pumpkin patches, and a hot cup of coffee. This Sourdough Apple Cider Donut Bread brings all of those cozy flavors into an easy quick bread made with sourdough discard, so you can enjoy everything you love about a classic apple cider donut without frying a thing.
Why You’ll Love This Recipe
- Tastes just like an apple cider donut with warm spices, concentrated apple cider, and a buttery cinnamon-sugar coating.
- An easy sourdough discard recipe that comes together with simple ingredients—no kneading or long rise times required.
- Soft, moist, and perfect for fall, making it just as delicious with your morning coffee as it is for an afternoon treat.
Frequently Asked Questions
Why do you reduce the apple cider?
Reducing the apple cider concentrates its flavor without adding extra liquid to the batter. This simple step gives the bread a much richer apple cider taste and helps create a soft, tender crumb.
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well as discard in this recipe. Since this is a quick bread, the starter is used for flavor rather than leavening.
Can I skip the cinnamon sugar coating?
You can, but I highly recommend keeping it! The buttery cinnamon-sugar coating is what gives this loaf its classic apple cider donut flavor and texture.
How should I store apple cider donut bread?
Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices for up to 3 months.
Can I freeze this bread?
Absolutely. Let the loaf cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw at room temperature before serving.
Can I add mix-ins?
Yes! Chopped apples, pecans, or walnuts all make delicious additions. Fold in about ¾ cup just before transferring the batter to the loaf pan.
Why is my bread dense?
Be careful not to overmix the batter, and make sure your baking powder and baking soda are fresh. Mixing just until the flour disappears will give you the softest, most tender loaf.
How to make sourdough apple cider donut bread: step-by-step
Ingredients
Wet Ingredients:
- 240 grams apple cider (reduced to 120 grams)
- 57 grams unsalted butter, melted and slightly cooled
- 55 grams neutral oil, such as avocado oil
- 8 grams (2 teaspoons) vanilla extract
- 100 grams sourdough discard (room temperature)
- 60 grams unsweetend applesauce
- 2 large eggs (room temperature)
- 110 grams brown sugar
- 50 grams granulated sugar
Dry Ingredients
- 190 grams all-purpose flour
- 15 grams cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Cinnamon sugar topping
- 30 grams (2 tablespoons) unsalted butter, melted
- 50 grams sugar
- 1/2 teaspoon ground cinnamon
Equipment
- 1 9×5 inch loaf pan
- Mixing bowls
- Food scale
- Spatula/whisk
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper (this is a must to avoid sticking).
- Reduce the apple cider: Add the apple cider to a saucepan over medium heat and boil. Reduce to a simmer and cook until reduced by half (around 120 grams), about 15-20 minutes. Remove from the heat and set aside to cool.
- In a large mixing bowl, whisk together the melted butter, oil, apple cider, vanilla, sourdough discard, applesauce, eggs, brown sugar, and granulated sugar until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and gently fold together just until no dry streaks of flour remain. Do not overmix. The batter should be thick but easily pourable/spreadable.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely tent the loaf with aluminum foil for the remainder of the baking time.
- Allow the bread to cool in the pan for about 10–15 minutes before carefully removing it. Let it cool slightly on a wire rack.
- Stir together the granulated sugar and cinnamon. While the loaf is still slightly warm, brush the outside generously with melted butter, then sprinkle the loaf with the cinnamon sugar mixture until well coated. Place parchment paper underneath the loaf as it gets a little messy.
- Allow the coating to set for a few minutes before slicing. Enjoy warm or at room temperature.
- Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices for up to 3 months.
More sourdough fall recipes
- Sourdough Pumpkin Quick Bread
- Amish Apple Cider Donut Bread
- Sourdough Discard Apple Cinnamon Roll Muffins
Sourdough Apple Cider Donut Bread (soft and moist!)
This sourdough apple cider donut bread is soft, moist, and coated in cinnamon sugar for all the cozy fall flavors of a classic apple cider donut.
Equipment
- 1 9x5 inch loaf pan
- Mixing bowls
- Food scale
- Spatula/whisk
Ingredients
Wet Ingredients
- 240 grams apple cider (reduced to 120 grams)
- 57 grams unsalted butter (melted and slightly cooled)
- 55 grams neutral oil (I use avocado oil)
- 8 grams vanilla extract
- 100 grams sourdough discard (room temperature )
- 60 grams unsweetened applesauce
- 2 large eggs (room temperature )
- 110 grams brown sugar
- 50 grams sugar
Dry Ingredients
- 190 grams all-purpose flour
- 15 grams cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Cinnamon sugar topping
- 30 grams (2 tablespoons) unsalted butter (melted and cooled slightly)
- 50 grams sugar
- 1/2 teaspoon ground cinnamon
Instructions
-
Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper (this is a must to avoid sticking).
-
Reduce the apple cider: Add the apple cider to a saucepan over medium heat and boil. Reduce to a simmer and cook until reduced by half (around 120 grams), about 15-20 minutes. Remove from the heat and set aside to cool.
-
In a large mixing bowl, whisk together the melted butter, oil, apple cider, vanilla, sourdough discard, applesauce, eggs, brown sugar, and granulated sugar until well combined.
-
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
-
Add the dry ingredients to the wet ingredients and gently fold together just until no dry streaks of flour remain. Do not overmix. The batter should be thick but easily pourable/spreadable.
-
Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely tent the loaf with aluminum foil for the remainder of the baking time.
-
Allow the bread to cool in the pan for about 10–15 minutes before carefully removing it. Let it cool slightly on a wire rack.
-
Stir together the granulated sugar and cinnamon. While the loaf is still slightly warm, brush the outside generously with melted butter, then sprinkle the loaf with the cinnamon sugar mixture until well coated. Place parchment paper underneath the loaf as it gets a little messy.
-
Allow the coating to set for a few minutes before slicing. Enjoy warm or at room temperature.
-
Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices for up to 3 months.
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