Amish Apple Cider Donut Bread
Enjoy the cozy flavors of fall with Amish Apple Cider Donut Bread! This moist and fluffy bread combines the sweet, spiced taste of apple cider donuts with the comforting texture of Amish Friendship Bread.
Equipment
- Food scale & measuring cups & spoons
- Mixing bowls
- 1 8x4 inch loaf pan
Ingredients
For the Amish friendship starter
- 15 grams active sourdough starter
- 15 grams sugar
- 50 grams milk
- 50 grams all-purpose flour
For the Amish apple cider donut bread
- 240 grams apple cider
- 113 grams unsalted butter (melted)
- 8 grams vanilla extract
- 100 grams Amish friendship starter (from above)
- 60 grams Greek yogurt or plain yogurt (room temperature)
- 2 large eggs (room temperature)
- 100 grams brown sugar
- 50 grams sugar
- 185 grams all-purpose flour
- 15 grams cornstarch
- 1 &1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the cinnamon-sugar topping
- 3 tablespoons unsalted butter (melted)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Instructions
Make the Amish friendship starter:
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The evening before you make the bread mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.
The following morning:
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Preheat the oven to 325 degrees F and grease your loaf pan.
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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.
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Combine the melted butter, sugar, and brown sugar in a mixing bowl, then beat with an electric mixer until light and fluffy.
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Next, beat in the eggs and vanilla extract until combined.
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Lastly, mix in the amish friendship starter, yogurt, and apple cider using a whisk or silicone spatula until combined.
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In a separate bowl whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Add the dry mixture to the wet mixture and stir by hand. Be careful not to overmix here.
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Pour the batter into the prepared loaf pan and bake for 50-53 minutes or until a toothpick comes out clean in the center.
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Allow the bread to cool in the pan for 20 minutes before transferring to a cooling rack.
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Brush the tops and sides of the bread with melted butter, and liberally sprinkle the cinnamon-sugar mixture over them. Place parchment paper under the rack, as it can get a bit messy.
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Slice and serve the bread after it has cooled for at least 30-45 minutes.
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Amish Apple Cider Donut Bread will stay fresh for 3–4 days in an airtight container.
Notes
Baker's schedule: Mix the Amish starter the night before to bake for the following morning.
Apple cider: Reducing the apple cider will take about 15-20 minutes, depending on your heat level. Don’t skip this step—it concentrates the flavor, letting the apple cider truly shine in the bread. Start with 1 cup of apple cider and simmer until it reduces down to 1/2 cup, which you’ll then add to the batter for a rich, deep apple taste.
Cinnamon-sugar topping: Brushing the bread with melted butter and a generous sprinkle of cinnamon sugar is key to creating that donut vibe in this loaf. The buttery richness and crackly sugar crust perfectly capture the flavor and texture of an apple cider donut.
Mixing: When combining the wet and dry ingredients, be careful not to overmix. Stir gently by hand until just combined to keep the bread tender and avoid a tough texture. A few small lumps are fine—overmixing can make the bread tough, so aim for a light hand here!
