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.

Ingredients

Scale

Apple Cider Reduction

350 grams (1 1/2 cups) apple cider, reduced to 120 grams (1/2 cup)

Dry Ingredients

265 grams (1 3/4 cups + 2 tablespoons) all-purpose flour
6 grams (1 1/4 teaspoons) baking powder
6 grams (1 teaspoon) baking soda
2 grams (1 teaspoon) ground cinnamon
1 gram (1/4 teaspoon) ground nutmeg
3 grams (1/2 teaspoon) salt

Wet Ingredients

160 grams (3/4 cup) dark brown sugar
2 egg yolks
120 grams (1/2 cup) sour cream
8 grams (2 teaspoons) vanilla extract
100 grams (1/2 cup) neutral oil (such as vegetable or canola)
120 grams (1/2 cup) sourdough discard

Topping

14 grams (1 tablespoon) unsalted butter, melted
50 grams (1/4 cup) granulated sugar
1 gram (1/2 teaspoon) ground cinnamon

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

Nutrition

Serving Size: 1 slice (approx. 1/12 of loaf)
Calories: 210 kcal
Sugar: 13 g
Sodium: 200 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: sourdough discard recipe, apple cider quick bread, apple cider donut bread, cinnamon sugar bread, fall baking, quick bread