Description
Experience the warmth of autumn with this moist, spiced quick bread. By reducing apple cider to concentrate its flavor and using sour cream for a tender crumb, this recipe captures the magic of roadside stand apple cider donuts without the need for deep frying. It is a perfect, easy-to-make treat for harvest season gatherings.
Ingredients
1.5 cups apple cider
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1.5 tbsp ground cinnamon
1/2 cup unsalted butter, melted and cooled
3/4 cup granulated sugar
1/2 cup sour cream
2 large eggs
1/4 cup melted butter for topping
1/4 cup sugar mixed with 1 tsp cinnamon for topping
Instructions
Simmer apple cider in a saucepan over medium heat until reduced to 3/4 cup; set aside to cool.
Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flour, baking powder, salt, and 1 tbsp cinnamon.
In a separate bowl, whisk the reduced cider, melted butter, 3/4 cup sugar, sour cream, and eggs until smooth.
Fold wet ingredients into the dry mixture until just combined.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes before removing from the pan.
Brush the warm loaf with melted butter and coat with the cinnamon-sugar topping.
Notes
Ensure the apple cider is reduced fully to concentrate the apple flavor. Do not overmix the batter to maintain a soft, cake-like texture. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg