It's Thursday, October 23rd, and even here in Casablanca, Morocco, the air has a distinct autumn chill. My kitchen is thousands of miles from my home in Austin, Texas, but my cravings this time of year are exactly the same. I'm dreaming of crisp fall days, apple picking, and the scent of cinnamon. This Apple Cider Donut Loaf is my favourite way to capture all those cozy feelings without the fuss of a deep-fryer. It's an incredibly moist, tender cake, packed with warm spices, and finished with the signature, crunchy cinnamon-sugar crust that makes it taste just like a fresh, warm donut from an apple orchard.
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My essential tip: Brush the butter on while the loaf is still very warm (after 15-20 minutes of cooling). This is the secret! The residual heat from the cake melts the butter and the cinnamon sugar together, creating that perfect, crackly, authentic donut crust that sticks to the loaf, rather than just sitting loosely on top.
The Easiest "Apple Orchard" Bake
This recipe is a "quick bread," which means it comes together in just a few minutes with a couple of bowls and a whisk-no stand mixer needed! The batter uses melted butter for a tender, close crumb, and real apple cider (not juice!) provides both moisture and a deep, tangy apple flavour that is unmistakably "fall." It's the perfect, simple bake to fill your house with the coziest aroma of cinnamon, nutmeg, and allspice.
Why You'll Love This Recipe
- Tastes Just Like a Donut: It perfectly captures that nostalgic flavour of a fresh, warm apple cider donut, complete with a crunchy, buttery cinnamon-sugar crust.
- Incredibly Easy: This is a "no-mixer" quick bread. You just mix the wet, mix the dry, combine, and bake. It's foolproof!
- Super Moist Crumb: The melted butter and apple cider create a tender, moist loaf that stays fresh for days.
- The Perfect Fall Treat: This is the ultimate coffee cake for a Thanksgiving brunch, a fall party, or a cozy weekend breakfast.
Ingredients
Here's what you'll need for this cozy, spiced loaf. For the full list with precise measurements, see the recipe card at the end of the post!
For the Cake
- Flour: All-purpose flour, spooned and leveled.
- Spices: A warm, fragrant blend of ground cinnamon, ground nutmeg, and ground allspice.
- Leavening: Baking powder and baking soda.
- Salt: A must-have to balance the sweetness.
- Butter: Unsalted butter, melted and slightly cooled.
- Sugars: A mix of granulated sugar and packed light brown sugar for depth.
- Eggs: 2 large eggs, at room temperature.
- Apple Cider: The star! You must use unfiltered apple cider (the opaque, brown kind), not clear apple juice.
- Vanilla Extract: Use pure vanilla extract.
For the Cinnamon Sugar Crust
- Butter: Unsalted butter, melted.
- Sugar: Granulated sugar.
- Cinnamon: A generous teaspoon of ground cinnamon.
How to Make Apple Cider Donut Loaf
This is a simple "muffin method" recipe. The magic is in the buttery, sugary topping applied after baking.
Step 1: Preheat and Prep
First, I preheat my oven to 350°F (175°C). This is a very moist loaf, so I grease and flour a 9×5-inch loaf pan very thoroughly. (My favorite method is a parchment paper "sling" for easy removal).
Step 2: Mix the Dry Ingredients
In a large mixing bowl, I whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. This ensures all the spices and leaveners are evenly distributed.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, I whisk together the melted butter, granulated sugar, and brown sugar. Then, I whisk in the room-temperature eggs, one at a time. Finally, I stir in the apple cider and vanilla extract until the mixture is smooth.
Step 4: Combine and Bake
I pour the wet ingredients into the dry ingredients. Using a rubber spatula, I gently fold the mixture together just until it's combined. Do not overmix! A few small lumps are perfectly fine and are the secret to a tender crumb.
I pour the batter into my prepared loaf pan. I bake for 45-50 minutes. The loaf is done when it's a deep golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Step 5: Add the Donut Topping
I let the loaf cool in the pan on a wire rack for about 15-20 minutes. It should be warm, not hot.
In a small bowl, I mix the ¼ cup granulated sugar and 1 teaspoon cinnamon for the topping.
Using a pastry brush, I gently brush the 2 tablespoons of melted butter all over the top of the warm loaf. Immediately, I sprinkle the cinnamon-sugar mixture generously over the top, making sure to cover the entire surface. The heat and butter will melt the sugar slightly, creating that signature crackly donut crust.
I let the loaf cool completely in the pan before slicing.
Common Mistakes to Avoid
- Overmixing the Batter: This is the #1 mistake. Once you combine the wet and dry ingredients, stop stirring as soon as the flour streaks disappear. Overmixing develops gluten and will result in a tough, dry, and dense loaf instead of a tender one.
- Using Apple Juice: Do not use clear, filtered apple juice. It lacks the deep, tangy, complex flavour of unfiltered apple cider. The cider is the key "doughnut" flavour.
- Topping a Cold Cake: If you let the loaf cool completely before adding the topping, the butter will just sit on top, and the cinnamon-sugar will be dry and fall right off. You must top it while it's still warm!
Tips and Tricks for Success
- Room Temperature Eggs: Using room-temperature eggs helps the batter mix together more evenly and creates a more uniform, tender crumb.
- The "Muffin Method": The "wet-in-dry, mix-till-just-combined" method is the gold standard for tender quick breads.
- Parchment Paper Sling: I always line my 9x5 pan with parchment paper, leaving 2 inches of overhang on the long sides. This allows me to lift the entire, delicate loaf out of the pan easily once it's cool.
- Don't Be Shy with the Topping: A thick, generous layer of that cinnamon-sugar crust is what makes this a "donut loaf." Use it all!
Variations
This loaf is a perfect blank canvas for other cozy additions!
- Add Apples: Fold 1 cup of finely diced fresh apple (like a Granny Smith or Honeycrisp, tossed in 1 tablespoon of flour) into the batter at the very end for a true "Apple Fritter" vibe.
- Add Nuts: Fold 1 cup of toasted, chopped pecans or walnuts into the batter for a lovely crunch.
- Make a Glaze: Instead of the cinnamon-sugar, let the loaf cool completely. Then, whisk 1 cup of powdered sugar with 2-3 tablespoons of apple cider or milk and drizzle it over the top.
- Make Muffins: Pour the batter into a lined 12-cup muffin tin. Bake at 350°F (175°C) for 18-22 minutes. Dip the tops of the warm muffins first in the melted butter, then in the cinnamon-sugar.
How to Serve
This Apple Cider Donut Loaf is the quintessential fall breakfast or snack.
- It is absolutely divine served warm with a generous pat of salted butter.
- It's the perfect companion to a hot cup of black coffee or a Chai Latte.
- It's my go-to, impressive-but-easy bake to bring to a Thanksgiving brunch or a fall potluck.
Make Ahead and Storage
This bread is fantastic for making ahead, as the flavours actually get even better on the second day!
- Storage: Store the completely cooled loaf in an airtight container (or tightly wrapped in plastic wrap) at room temperature for up to 4 days.
- Freezing: This cake freezes beautifully! I recommend freezing the loaf before adding the buttery-sugar topping. Wrap the cooled, untopped loaf in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature, then warm the loaf in a 300°F oven for 10 minutes before brushing with butter and adding the topping.
Recipe Notes / What I Learned
The first time I tested this recipe, I was skeptical about the amount of spice, but it's perfect. The combination of cinnamon, nutmeg, and allspice, paired with the brown sugar and tangy cider, is what truly gives this a "spiced donut" flavour, rather than just a "yellow cake" flavour. Don't skimp on the spices!
Nutrition Snapshot
Estimated Nutrition Per Slice (1/12th of loaf): ~290 calories · 4g protein · 48g carbs · 10g fat (This is an approximation and can vary based on the specific cake mix used and if you add apples.)
Spiced Apple Cider Donut Loaf with a Cinnamon Sugar Crust
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Pastry brush
- Wire rack
Ingredients
Group: For the Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup apple cider
- 1 teaspoon vanilla extract
Group: For the Cinnamon Sugar Crust
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoon melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 9×5‑inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt and cinnamon, nutmeg, and allspice.
- In another bowl, whisk melted butter, ½ cup granulated sugar, brown sugar, and eggs. Stir in apple cider and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool slightly in the pan (about 15 minutes).
- Mix ¼ cup granulated sugar and 1 teaspoon cinnamon for the topping in a small bowl.
- Brush the top of the slightly cooled loaf with 2 tablespoon melted butter.
- Sprinkle the cinnamon-sugar mixture generously over the top.
- Slice and enjoy warm or at room temperature.
Notes
Nutrition
FAQs
Can I use apple juice instead of apple cider?
I highly recommend against it. Apple juice (the clear, filtered kind) will add sweetness but none of the deep, tangy, complex flavour of unfiltered apple cider. The cider is the key "doughnut" flavour.
Can I make this gluten-free?
Yes! This recipe works very well with a high-quality 1-to-1 gluten-free baking blend (one that contains xanthan gum) in place of the all-purpose flour.
Can I bake this in a Bundt pan?
Yes! This recipe is perfect for a 10- or 12-cup Bundt pan. Grease and flour the pan very well. The baking time will be similar, 40-50 minutes. You'll need to brush the butter and sprinkle the sugar on after you invert the warm cake onto its cooling rack.
