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Sourdough Apple Cider Donut Quick Bread Recipe

Sourdough Apple Cider Donut Quick Bread Recipe
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★★★★★

5.3 from 29 reviews

This Sourdough Apple Cider Donut Quick Bread recipe combines the tangy depth of sourdough discard with the warm flavors of reduced apple cider, cinnamon, and nutmeg to create a moist, flavorful quick bread that’s perfect for fall. Topped with a buttery cinnamon sugar coating, it offers the nostalgic taste of apple cider donuts in the convenient form of a loaf, ideal for breakfast or a cozy snack.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 350 grams (1 1/2 cups) apple cider, reduced to 120 grams (1/2 cup)
  • 160 grams (3/4 cup) dark brown sugar (can substitute light 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 (e.g. vegetable or canola oil)
  • 120 grams (1/2 cup) sourdough discard

Cinnamon Sugar Topping

  • 14 grams (1 Tablespoon) unsalted butter, melted
  • 50 grams (1/4 cup) sugar
  • 1 gram (1/2 teaspoon) cinnamon

Instructions

  1. Preheat and 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 ensure easy removal of the bread later. Set aside.
  2. Reduce Apple Cider: Pour 350 grams (1 1/2 cups) of apple cider into a small saucepan and bring it to a boil. Then reduce the heat to low and let it simmer, whisking occasionally, until it reduces to about 120 grams (1/2 cup). This should take approximately 20 minutes. Once reduced, transfer the cider to a measuring cup and allow it to cool slightly for at least 10 minutes.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Optionally, add 1 gram (1/4 teaspoon) of ground ginger for an extra warmth and spice.
  4. Combine Wet Ingredients: In a separate bowl, whisk the dark brown sugar with the egg yolks until smooth. Add sour cream, vanilla extract, neutral oil, sourdough discard, and the reduced apple cider to the mixture. Whisk until the mixture is completely smooth and homogenous.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to avoid a dense bread texture.
  6. Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Cool the Bread: Allow the bread to cool in the pan for 20 minutes. Then carefully remove it from the pan and transfer to a wire rack to cool completely. Cooling for at least 2 hours is recommended for easier slicing.
  8. Prepare Cinnamon Sugar Coating: On a rimmed baking sheet, combine the sugar and cinnamon for the topping. Once the bread is cool enough to handle, brush all sides generously with melted butter. Let the butter soak in for 30 to 60 seconds.
  9. Apply Cinnamon Sugar: Dip each side of the butter-coated bread into the cinnamon sugar mixture, pressing gently with your hands to adhere the sugar evenly to the loaf.
  10. Serve: Slice the finished quick bread and enjoy warm with a cup of hot apple cider or your preferred beverage.

Notes

  • Reduced apple cider intensifies the apple flavor and adds moisture; do not skip this step.
  • Use sourdough discard to reduce food waste and add subtle tanginess to the bread.
  • Do not overmix the batter to avoid a dense bread.
  • Allow the bread to cool fully before slicing for best results.
  • For an extra touch, add 1/4 teaspoon ground ginger to the dry ingredients.
  • Light brown sugar can be used if dark brown sugar is unavailable.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate.
  • This bread freezes well for up to 1 month; thaw at room temperature before serving.

Nutrition

Keywords: sourdough discard, apple cider, quick bread, cinnamon sugar, fall recipes, autumn bread, sourdough apple bread

Find it online: https://thefoodrecipe.com/sourdough-apple-cider-donut-quick-bread-recipe/