If you adore the cozy flavors of fall and love the tangy complexity that sourdough brings, then this Sourdough Apple Cider Donut Quick Bread Recipe is about to become your new favorite treat. Imagine the warm aroma of spices mingling with the sweetness of apple cider and the satisfying texture of a quick bread that’s tender, moist, and just a little bit special because of sourdough discard. It captures all the magic of apple cider donuts in an easy-to-make loaf, perfect for sharing or savoring slice by slice. Whether you’re new to sourdough discard baking or a seasoned pro, this recipe is approachable, delicious, and irresistibly comforting.

Sourdough Apple Cider Donut Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list intimidate you—these ingredients are simple but carefully chosen. Each one plays a vital role in creating the perfect balance of flavor, texture, and that golden-brown color that just makes you want to dig right in.

Apple cider (350 grams / 1 1/2 cups, reduced): Concentrating the cider intensifies its natural sweetness and adds a rich apple flavor.
All-purpose flour (265 grams / 1 3/4 cups + 2 tablespoons): The backbone of your quick bread, providing structure and a tender crumb.
Baking powder (6 grams / 1 1/4 teaspoons): Helps the bread rise beautifully and keeps it light.
Baking soda (6 grams / 1 teaspoon): Works with sourdough and acidic ingredients to give an extra lift.
Cinnamon (2 grams / 1 teaspoon): Adds that classic warm spice aroma.
Nutmeg (1 gram / 1/4 teaspoon): Provides subtle depth and a touch of mysterious warmth.
Salt (3 grams / 1/2 teaspoon): Enhances every flavor to make sure nothing falls flat.
Dark brown sugar (160 grams / 3/4 cup): Offers rich caramel notes and moistness; light brown sugar can be substituted if needed.
Egg yolks (2): Adds richness and helps bind the quick bread together.
Sour cream (120 grams / 1/2 cup): Keeps the bread tender and adds a slight tang to balance the sweetness.
Vanilla extract (8 grams / 2 teaspoons): Rounds out the flavors with a sweet, fragrant lift.
Neutral oil (100 grams / 1/2 cup): Contributes moistness without overpowering the delicate apple cider flavor.
Sourdough discard (120 grams / 1/2 cup): The star ingredient that enhances flavor complexity and adds a subtle tang.
Unsalted butter (14 grams / 1 tablespoon, melted): Used for brushing before the cinnamon-sugar coating.
Sugar (50 grams / 1/4 cup) & cinnamon (1 gram / 1/2 teaspoon) for coating: Classic donut flavors that make every bite irresistible.

How to Make Sourdough Apple Cider Donut Quick Bread Recipe

Step 1: Prepare the Apple Cider Reduction

Start by bringing the apple cider to a boil in a small saucepan. Once it reaches a boil, lower the heat and let it simmer gently. Whisk occasionally and let it reduce to about 1/2 cup or 120 grams — this usually takes around 20 minutes. This reduction concentrates the sweet, fruity apple flavors that will shine through your quick bread. Set it aside to cool for at least 10 minutes before using it.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This combination of leavening agents, spices, and salt will give your bread its lift, warmth, and a perfectly balanced flavor base. If you like a little extra spice, feel free to add a quarter teaspoon of ground ginger—it’s a lovely touch!

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the brown sugar, egg yolks, sour cream, vanilla extract, neutral oil, sourdough discard, and the cooled reduced apple cider. Mixing these ingredients together results in a silky smooth batter that will create an incredibly moist and flavorful bread once baked.

Step 4: Bring Wet and Dry Ingredients Together

Pour your wet ingredient mixture into the dry ingredients bowl. Gently fold them together until just combined—be careful not to overmix. Overworking the batter can develop too much gluten and lead to a dense, heavy loaf rather than the tender crumb you’re aiming for.

Step 5: Bake and Cool

Transfer the batter to a greased and parchment-lined 9 x 5-inch loaf pan. Bake it in a preheated 350°F oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the bread to rest in the pan for 20 minutes, then remove it to a wire rack to cool completely—waiting at least two hours makes slicing easier and cleaner.

Step 6: Add the Signature Cinnamon-Sugar Coating

Mix together the cinnamon and sugar on a rimmed baking sheet. Using a pastry brush, generously coat every side of the loaf with the melted butter. Let the butter soak into the bread for 30 to 60 seconds, then gently press each side of the loaf into the cinnamon sugar mixture. This step gives your quick bread the nostalgic, extra-special touch reminiscent of those classic apple cider donuts.

How to Serve Sourdough Apple Cider Donut Quick Bread Recipe

Garnishes

For an inviting presentation, add a light dusting of powdered sugar or drizzle a simple glaze made from powdered sugar mixed with a touch of fresh apple cider. Toasted chopped nuts like pecans or walnuts sprinkled on top add a wonderful crunch that pairs beautifully with the soft bread.

Side Dishes

This quick bread pairs wonderfully with a warm cup of apple cider or chai tea to complement the cinnamon and nutmeg spices. For an indulgent breakfast or brunch, serve slices alongside creamy butter, honey, or tangy cream cheese for an extra layer of flavor.

Creative Ways to Present

Why not turn this loaf into a showstopper at your next gathering? Slice thick pieces and create mini sandwiches with cinnamon-spiced mascarpone or apple butter. You can also toast slices lightly and top with warm caramelized apples for a dessert-inspired twist on the Sourdough Apple Cider Donut Quick Bread Recipe.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or store them in an airtight container to keep the bread moist and fresh. It will last well for 3 to 4 days at room temperature, making it perfect for enjoying throughout the week.

Freezing

This quick bread freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap and then place in a freezer-safe bag or container. It keeps for up to 3 months, so you always have a little taste of fall ready to defrost whenever you want.

Reheating

To reheat, pop slices into the toaster oven until warmed through and the cinnamon sugar is slightly crisp again. Alternatively, warming gently in a microwave for 15 to 20 seconds works great for a quick fix that tastes fresh from the oven.

FAQs

Can I use fresh sourdough starter instead of discard?

It’s best to use discard rather than an active starter in this recipe because the discard has a mild tang and lower yeast activity, which suits the quick bread’s texture and rise. Using active starter might change the texture and flavor balance.

Can I substitute apple cider vinegar or juice instead of apple cider?

Apple cider is essential here for its natural sweetness and depth of flavor. Vinegar or apple juice won’t reduce and concentrate the same way, so the taste will be less rich and vibrant.

Why do we reduce the apple cider before adding it?

Reducing the cider concentrates the sweetness and flavor while slightly thickening the liquid, intensifying the apple taste throughout the bread. It makes all the difference to bring out that signature apple cider donut flavor.

Can I make this recipe gluten-free?

While the flavors would be delightful, substituting gluten-free flour requires careful balance with leavening and moisture to maintain the texture. If you want to try, experiment with a trusted gluten-free blend and consider adding an extra binding agent like xanthan gum.

What does the sourdough discard add to this quick bread?

Sourdough discard adds subtle tanginess and a richer flavor complexity. It also contributes to the crumb’s moist texture, giving this quick bread a unique character compared to standard recipes.

Final Thoughts

There’s something truly special about the fusion of tangy sourdough discard and warm apple cider spices in this Sourdough Apple Cider Donut Quick Bread Recipe. It’s an inviting fall treat that’s easy to make and perfect for sharing with friends or indulging on a cozy morning. Give it a try, and I promise it will become a delightful favorite that brings a little slice of apple orchard magic right into your kitchen.

Sourdough Apple Cider Donut Quick Bread Recipe

★★★★★

5.3 from 29 reviews

Author: Harper
Total Time: 2 hours 10 minutes (including cooling time)
Yield: 1 loaf (about 10–12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This Sourdough Apple Cider Donut Quick Bread is a moist and flavorful loaf that combines the tangy complexity of sourdough discard with the sweet, spiced notes of reduced apple cider. Perfectly spiced with cinnamon and nutmeg, and finished with a cinnamon-sugar coating just like an apple cider donut, this quick bread is an easy way to enjoy nostalgic fall flavors any time of year.

Instructions

Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with parchment paper to allow for easy removal of the bread once baked.
Reduce Apple Cider: Pour the apple cider into a small saucepan and bring it to a boil. Once boiling, reduce the heat to low and simmer, whisking occasionally, until the cider reduces to about 120 grams (1/2 cup). This process takes approximately 20 minutes. Once reduced, transfer to a liquid measuring cup and let it cool for at least 10 minutes.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. Optionally, you can add 1 gram (1/4 teaspoon) ground ginger for extra spice.
Combine Wet Ingredients: In a separate bowl, whisk together the dark brown sugar, egg yolks, sour cream, vanilla extract, neutral oil, sourdough discard, and the cooled reduced apple cider until the mixture is smooth and uniform.
Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold with a spatula or spoon until just combined. Be careful not to overmix, as this can result in a dense texture.
Bake: Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Cool: Allow the bread to cool in the pan for 20 minutes. Then remove it from the pan and transfer to a wire rack. Let it cool completely for at least 2 hours before slicing, which helps with clean cuts.
Prepare Cinnamon Sugar Topping: Mix together the granulated sugar and ground cinnamon in a rimmed baking sheet or shallow dish.
Coat Bread: Brush all sides of the cooled bread with the melted unsalted butter using a pastry brush. Allow the butter to soak for 30-60 seconds, then gently press and dip each side of the bread into the cinnamon sugar mixture to coat thoroughly.
Serve: Slice the coated quick bread and enjoy it fresh, ideally with a cup of hot apple cider to complement the flavors.

Notes

You can substitute light brown sugar for dark brown sugar if desired, but dark brown provides a richer molasses flavor.
Adding a pinch of ground ginger (1/4 teaspoon) to the dry ingredients adds a nice warming spice.
Be careful not to overmix the batter to keep the bread light and tender.
Allow the bread to cool completely before coating with butter and cinnamon sugar to prevent melting and sogginess.
This recipe uses sourdough discard, making it a great way to reduce waste while adding depth of flavor.
Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Quick Bread
Method: Baking
Cuisine: American