Apple Cider Donut Bread

I first became acquainted with cider donuts in 1993 when my husband took me to New Jersey for the first time to meet his family. One of the places he said we needed to visit was Delicious Orchards in Colt’s Neck. I didn’t get the attraction. I mean, what’s the deal? We have orchards here in Missouri. When we pulled into the massive parking lot packed with people, and headed toward the door of a large building set amidst fields of bountiful vegetation, I began to understand. It wasn’t until we walked through the door and the heady fragrance of baked goods hit my olfactory senses that I became a believer. What a place! They know what they’re doing by putting the bakery at the front of the store -- cookies, cakes, brownies, loaves of bread, and cider donuts -- three varieties of cider donuts: plain, cinnamon sugar, and those dusted with powdered sugar. I would’ve been happy, at that moment, to have never left that department, but eventually I made it through the cheeses, the deli, the beautiful, artistically stacked mounds of fresh produce, the nuts, snacks, coffees and teas, I didn’t want to leave.

I have been a lover of cider donuts ever since. I have tried different recipes to create them, but for the most part they’ve been rather blah. This recipe, for apple cider donut loaf, is better than the cider donuts offered at Delicious Orchards, or any place else. The secret is to boil down apple cider to a syrup to intensify the flavor. This is going to take you some time, but you can do this part the day ahead, cover it, refrigerate it overnight, and then make the bread in the morning. Put apple cider on your grocery list, you are definitely going to want to make this. You might even want to make two loaves. You’ll thank me later.

Apple Cider Donut Bread

 4 c. apple cider

½ c. butter, room temperature

1 c. dark brown sugar

1 large egg

1 t. vanilla

2 c. flour

1 T. apple pie spice*

1 t. baking powder

½ t. baking soda

½ t. kosher salt

 Topping:

¼ c. unsalted butter, melted

½ c. granulated sugar

1 T. cinnamon

 Pour the apple cider into a medium saucepan, place it over medium heat, and bring to a boil. Reduce it to a simmer, and cook until reduced to 1 cup, about 30 to 35 minutes. Remove from heat and allow to cool. At this point it can be covered and refrigerated for up to two days until ready to use.

 While cider is simmering combine ½ cup granulated sugar and 1 tablespoon cinnamon for the topping; set aside

Preheat oven to 350° F. Spray a 9” x 5” loaf pan with Baker’s Joy; set aside.

 Place the butter and brown sugar into the work bowl of your stand mixer and beat until light and fluffy, 1 to 2 minutes. Beat in egg and vanilla just until combined.

 In a medium bowl, whisk together dry ingredients. Add dry ingredients with the apple cider syrup alternately, beginning and ending with dry ingredients. Mix just until combined.

 Pour batter into prepared pan and bake for 50 to 55 minutes or until it tests done. Allow to cool in the pan for 20 minutes.

 Remove the loaf from the pan to a cooling rack placed over a sheet of waxed paper. Brush the top and sides with the melted butter, and liberally sprinkle with the cinnamon and sugar mixture.

 Allow to cool for 30 minutes before slicing and serving. This bread is best when consumed within two days. It does freeze beautifully, so if you can’t eat it quickly, cut it into large slices, freeze it, and when you’re ready to enjoy it again, microwave it for 30 seconds.

 *Here’s a recipe for making your own.

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