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!
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.