Description
A moist and spiced loaf that captures the essence of apple cider donuts with a crunchy cinnamon sugar crust, perfect for fall baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup apple cider
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- For the cinnamon sugar crust: 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the apple cider, applesauce, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, prepare the cinnamon sugar crust by mixing the sugar and cinnamon in a small bowl.
- Once baked, remove the loaf from the oven and let it cool for 10 minutes. Brush the top with melted butter and sprinkle with the cinnamon sugar mixture.
- Allow to cool completely before slicing and serving.
Notes
For best results, use fresh apple cider. This loaf can be stored in an airtight container for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g