Apple Cinder Donut Bread is my go to fix for those mornings when I want something cozy, sweet, and homemade but I do not want to babysit a fryer or deal with a messy dough. You know that feeling when you crave an apple cider donut, but the closest farm stand is not happening today? This loaf gets you that same cinnamon sugar comfort with a simple batter and a quick bake. It smells like fall, tastes like a bakery treat, and it is easy enough for a random Tuesday. Let me walk you through exactly how I make it and what I have learned after baking it way too many times.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Apple Cinder Donut Bread. After a few test runs, I dialed in the flavors so it’s approachable and full of cozy vibes. Apple Cinder Donut Bread is my go to fix for those mornings when I want something cozy, sweet, and homemade but I do not want to…
Why You’ll Love This Recipe
This is the kind of bread that makes people wander into the kitchen asking, “What are you baking?” The crumb is soft and tender, and the top has that **cinnamon sugar** vibe that feels like a donut without the deep frying. I also love that Apple Cinder Donut Bread is forgiving. If your apples are a little extra juicy or you only have one kind of cinnamon, it still turns out great.
Here is what I think makes it a keeper:
- Big flavor with basic ingredients you probably already have.
- No mixer required a whisk and a bowl is plenty.
- Donut shop vibes thanks to the buttery cinnamon sugar finish.
- Works for breakfast or dessert and nobody complains either way.
If you are on an apple bread kick like me, you might also like this cozy loaf too: old fashioned applesauce bread. It is another easy one that feels like a warm hug.
“I baked this on Sunday and it was gone by Monday morning. The cinnamon sugar top tastes just like a donut and my kids asked me to make it again the same week.”
Ingredient Notes:
Let us talk ingredients in plain English, because little choices here really do change the final loaf. I have tested this enough to know what matters and what you can swap without stress. Also, yes, Apple Cinder Donut Bread is worth using decent spices for. Old cinnamon that has been sitting open for years will not give you that donut shop smell.
What matters most for flavor
Apple cider is the star. If you can, use fresh or a good bottled cider, not apple juice. Cider has a deeper, slightly tangy apple taste that makes the bread taste like an actual cider donut. If your cider is super thin, you can simmer it for 10 to 15 minutes to reduce it a bit and concentrate the flavor. Let it cool before mixing it in.
Apples are the bonus bites. I like a firm apple that does not disappear in the oven. Think Honeycrisp, Pink Lady, or Granny Smith if you like a little tart edge. Peel them if you want a smoother loaf, or leave the peel on for a more rustic feel.
Spices keep it donut like. Cinnamon is a must, and a tiny pinch of nutmeg makes it taste like a bakery. Not too much nutmeg though, it can take over fast.
Fats matter for that soft texture. Melted butter gives flavor, but a little neutral oil can make the bread stay moist longer. If you only want to use butter, it is fine, just do not overbake.
If you want another apple and cinnamon situation that is fun for weekends, check out country apple fritter bread. It scratches the same itch in a different way.
Helpful Tools
You do not need fancy gadgets, but the right basics make this recipe feel effortless. When I am tired, I want the fewest dishes possible, and Apple Cinder Donut Bread fits that mood if you keep it simple.
Here is what I actually use:
- Standard loaf pan 9 by 5 is ideal. If yours is smaller, the bake time may run longer.
- Parchment paper for easy lift out. I let it hang over the sides like little handles.
- Mixing bowl and whisk no mixer needed.
- Measuring cups and spoons especially for spices.
- Cooling rack so the bottom does not get soggy from trapped steam.
One extra tip: if you have an inexpensive oven thermometer, it can save you from dry bread. Some ovens run hot and you would never know until the edges get a little too brown.
For another cinnamon heavy bake that is simple and cozy, I have made this one when I want something quick: Amish cinnamon bread. It is a great option when you are craving that swirl vibe.
Apple Cider Donut Bread Variations
Once you bake the classic version, it is really easy to play around. I have made Apple Cinder Donut Bread a bunch of different ways depending on what I had in the pantry or who I was baking for. The base is pretty flexible as long as you keep the wet and dry balance close.
Easy swaps and fun add ins
1. Add a crumble topping
Mix a little flour, brown sugar, cinnamon, and butter until crumbly, then sprinkle it on before baking. It makes the top extra bakery style. If you do this, you can still do a light cinnamon sugar finish after baking, just go easy so it does not get too sweet.
2. Make it more donut like
After baking and cooling for about 10 minutes, brush the top with melted butter and dip or sprinkle generously with **cinnamon sugar**. That is the moment it goes from nice apple bread to donut bread energy.
3. Add nuts
Chopped pecans or walnuts give a little crunch. Toast them first if you have time, even 5 minutes in a dry pan helps.
4. Add a simple glaze
A quick mix of powdered sugar and a splash of cider can be drizzled on top. Let the loaf cool first so it does not melt right in.
5. Mini loaves or muffins
Same batter, shorter bake time. Keep an eye on them and use a toothpick test. Muffins are perfect if you want portion control, or if you want to share without slicing.
If you are the type who collects donut inspired breads, you might want to peek at cinnamon donut bread delight. It is a fun cousin recipe and super snackable.
How to Store Apple Cider Donut Bread
This loaf rarely lasts long at my place, but on the off chance you have leftovers, here is what works. The goal is to keep the bread moist without making the cinnamon sugar top turn weird and wet. Apple Cinder Donut Bread stays tender for a couple of days, and it freezes surprisingly well.
Best storage methods
Room temperature: Let the loaf cool completely. Wrap it in plastic wrap or keep it in an airtight container. I like to place a paper towel under it to catch extra moisture. It is best within 2 days.
Fridge: I usually avoid the fridge because it can dry out quick breads, but it is okay if your kitchen is very warm. If you refrigerate, wrap it well and warm slices in the microwave for 10 to 15 seconds.
Freezer: Slice the loaf, wrap slices individually, then place them in a freezer bag. This way you can grab one piece at a time. To thaw, leave a slice on the counter for 30 to 45 minutes or microwave briefly.
Reheating tip: Warm a slice, then sprinkle a tiny bit of fresh cinnamon sugar on top. It brings back that just baked taste.
Common Questions
Can I use apple juice instead of cider?
You can, but it will taste lighter and less like a donut shop treat. If you only have juice, reduce it on the stove to concentrate the flavor and add a pinch more cinnamon.
Why did my bread sink in the middle?
Usually it is from underbaking or overmixing. Bake until a toothpick comes out mostly clean, and stir the batter just until everything is combined.
Do I have to add chopped apples?
Nope. The cider and spices still give great flavor. Apples add texture and little juicy bites, but you can skip them if you want a smoother slice.
How do I keep the cinnamon sugar topping from melting?
Let the loaf cool for about 10 minutes, then brush with butter and add the topping. If the loaf is too hot, the sugar can dissolve and look wet.
Can I make this dairy free?
Yes. Use a neutral oil instead of butter in the batter, and use dairy free butter for brushing the top. The flavor will be slightly different, but still really good.
A sweet little send off
If you bake this, do yourself a favor and slice it while it is still a little warm, then have it with coffee or tea. Apple Cinder Donut Bread is simple, comforting, and honestly one of those recipes that makes your kitchen smell like you tried way harder than you did. If you want to compare versions, I also like reading Apple Cider Donut Bread – I Am Baker and Apple Cider Donut Bread – Persnickety Plates for extra inspiration. Now go grab that cider and cinnamon, and let your oven do the cozy work.
Apple Cider Donut Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
- In a mixing bowl, whisk together the wet ingredients including the apple cider, melted butter, and neutral oil.
- In another bowl, mix the dry ingredients together: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet and dry mixtures, stirring until just combined. Do not overmix.
- Fold in the chopped apples gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, mix together the cinnamon sugar topping in a small bowl.
- After removing the loaf from the oven, let it cool for about 10 minutes, then brush the top with melted butter and sprinkle the cinnamon sugar topping.
- Allow the loaf to cool completely before slicing.
