Apple Cider Donut Bread
Perfect for a chilly fall morning with a cup of coffee, this apple cider donut bread is sweet, soft, and so yummy. Best served warm with a bit of butter, the apple cider is the star of the show. Tastes like fall!
Bread Batter 1 ½ cups apple cider ½ cup butter room temperature, unsalted 1 cup brown sugar 2 eggs room temperature 1 cup sour cream room temperature 1 ½ teaspoon vanilla extract 1 ¾ cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 2 teaspoon cinnamon 1 tablespoon apple cider mulling spices OPTIONAL Topping ½ teaspoon cinnamon ¼ cup sugar
Prepare Grease a 9 x 5 loaf pan. Preheat the oven to 350. Reduce the Apple Cider Put the apple cider in a saucepan and heat over medium-low until reduced about half, to ¾ cup. Once reduced, cool fully. Make the Batter Ensure the butter is at room temperature, then in a stand mixer cream the butter and brown sugar for 3-4 minutes until light and fluffy. Add room temperature eggs and stir just until combined. Combine the cooled apple cider, room temperature sour cream, and vanilla in a bowl. Sift together the flour, baking powder, baking soda, salt, mulling spices, and cinnamon in a bowl. In 3 installments, alternate between adding the dry ingredients, then the wet ingredients to the butter mixture until fully combined. Do not overmix. Bake Pour the batter in the prepared pan, about ⅔ up the sides of the pan (if you used an 8 ½ inch pan you may have extra. If this is the case you can make it in to a muffin or mini loaf!). Combine the cinnamon and sugar together for the topping. Sprinkle on top of the prepared loaf batter. Bake for 45-55 minutes, or until a toothpick comes out clean.
Calories: 341 kcal Carbohydrates: 49 g Protein: 4 g Fat: 15 g Saturated Fat: 9 g Cholesterol: 69 mg Sodium: 411 mg Potassium: 133 mg Fiber: 1 g Sugar: 31 g Vitamin A: 474 IU Vitamin C: 1 mg Calcium: 91 mg Iron: 2 mg