A Warm Slice of Autumn, Even in July

Right, so this Spiced Apple Cider Donut Loaf with a Cinnamon Sugar Crust is basically my go-to when the house starts smelling like wet leaves and I remember I only swept the porch once this year. A few falls ago (or is it falls? autumns? I never know), I tried to bake actual apple cider donuts, and—well, let’s just say the kitchen floor got to sample most of the batch. So, when the loaf version came into my life, everything felt about 62% easier, and way less messy. My husband claims he’s “not a loaf guy” but he’s never left a crumb behind. And if I’m honest, eating this loaf while watching reruns of Bake Off? It’s my equivalent of a warm hug. Oh, and the cinnamon sugar crust? That’s magic, pure and simple.

This Loaf Has a Hold on Me (And My Family!)

I make this when the weather starts pretending it’s getting cooler, even if it really isn’t (thanks, global warming). My family goes a bit bonkers for it; the second the loaf cools just enough not to burn our mouths, it’s basically gone. I tried rationing it by slicing thinner pieces, but nobody’s fooled (least of all me). Plus, when I use fresh apple cider, the kitchen ends up smelling better than a candle store near Thanksgiving. If you’re like me and sometimes tired of “fussy” recipes, this one’s a real treat. Once, I forgot to add the cinnamon to the crust and, whew, everyone noticed. Bonus: you don’t need a donut pan for this… which is good, because who can ever find the right one in the cupboard (not me!).

What You’ll Need (and What I Sometimes Swap)

1 1/2 cups apple cider (I use the cloudy kind if it’s around, but the clear works too—don’t stress it!)
2 cups all-purpose flour (One time I used whole wheat, but I wasn’t a fan. You do you.)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon (Pumpkin pie spice has been known to sneak in if I’m out of cinnamon)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup (1 stick) unsalted butter, melted (Salted is fine—just skip the extra salt above)
3/4 cup granulated sugar (My grandma always insisted on Domino, but store brand’s fine)
2 large eggs
1/2 cup unsweetened applesauce (If you only have sweetened, just drop the sugar a smidge)
1 teaspoon vanilla extract (Okay to eyeball this one… or is that just me?)
Cinnamon Sugar Crust:
2 tablespoons melted butter
1/3 cup granulated sugar (I once used turbinado—nice crunch, kind of fun!)
1 tablespoon ground cinnamon or so (I can’t measure this exactly, honestly)

How to Make It (with All My Rambling Tips)

First, reduce your cider: Grab a small pot, simmer the apple cider over medium heat until it’s about 3/4 cup (usually takes 15–20 minutes). I sometimes forget to set a timer, but a quick eyeball does the trick. Let it cool, just a bit—you don’t want to scramble your eggs with hot cider. (Been there. Oops.)
Mix up the dry stuff: In a big bowl, whisk the flour, baking powder, baking soda, salt, and all the spices. Don’t panic if there’s a little clumpiness; it’ll work out in the end.
Combine the wet stuff: In another bowl, whisk the melted butter and sugar together until it looks like pale sand. Add eggs one by one (something about doing it separately just feels right, you know?), then applesauce, vanilla, and your cooled cider.
Bring it together: Pour the wet into the dry—don’t overthink it or overmix! A few lumps = perfect. If you try to get it as smooth as pancake batter, it’ll go a bit tough.
Bake! Grease a loaf pan (mine’s about 9×5; yours can be a smidge bigger or smaller), pour in the batter, then give it a little tap on the counter.
Bake at 350°F (175°C) for about 45–55 mins. Check with a toothpick—it should come out with just a crumb or two. (This is usually where I have a little slice from the edge—just for “quality control” of course.)
That cinnamon sugar crust: When the loaf’s still warm (but not lava-hot), brush the top with melted butter and shower it with your cinnamon sugar mix. Sometimes I pile on extra, because when is that a bad thing?

Notes from My Many Attempts

If your cider’s not very tart or “apple-y,” add a little squeeze of lemon or even a pinch more nutmeg. Works wonders.
If the crust starts to look too dark, tent it with a bit of foil. I always forget at least half the time—but it’s saved many a loaf.
Actually, I find it works better if you really let the loaf rest at least 20 minutes before slicing, but have I always managed that? Nope.

Variations I’ve Tried (and Some That Flopped)

I tossed a handful of chopped walnuts in once—pretty good! Pecans? Also yum.
I tried swapping in oat flour once. The loaf just wasn’t loafing. Would not recommend.
Chopped up dried apples made it super autumn-y, but a little dense, so use sparingly.

Kit You’ll Need (and Honestly, Some You Don’t)

Loaf pan: I use metal, but glass is fine. No pan? Try a muffin tray, just bake less long.
Small saucepan for the cider. Or even a microwave (careful, it bubbles up!)
Bowl, whisk, spatula. I’ve mixed with a big fork before; works alright if you’re in a pinch.

Spiced Apple Cider Donut Loaf with a Cinnamon Sugar Crust

How I Store It (If It Lasts More Than a Day)

This loaf keeps fine at room temp, wrapped in foil or in a container, for about 2–3 days—though honestly, in my house it never lasts more than a day!
If it goes a bit stale, toast a slice and slather some butter on. Or do what my cousin does, pop leftovers in the freezer for emergency breakfasts. Not bad at all.

Serving? Here’s What We Do

I like to serve big thick slices, still a little warm, next to a mug of extra hot cider or tea (Yorkshire Gold, anyone?). My nephew dunks his in hot chocolate. Once, I brought slices to a bonfire, and they vanished in about five minutes flat. If it’s breakfast, little spread of cream cheese isn’t against the law.

Things I’ve Learned (the Hard Way)

I once tried to rush cooling with a fan. Bad idea—the crust gets weirdly soft. Just let it sit, I promise.
Not reducing the cider enough? The loaf can be a bit soggy in the middle. Now I set two timers (one on my phone and one in my head—still miss both sometimes!).
Sifting the dry ingredients makes for fluffier loaf, but half the time I just can’t be bothered.

FAQ from Friends (and the Occasional Neighbor)

Can I use apple juice instead of cider?: You can, but it won’t have that big apple-y kick. Maybe throw in a pinch of extra spices if you have to.
Is the crust supposed to crack?: Oh yes, and sometimes it even wants to fall off (but in my book, that’s just bonus dipping).
Can I make these as muffins?: Definitely, just bake for about 18–22 minutes. Watch ‘em—muffins burn quick!
Do I really need all those spices?: It tastes best with them, but a little cinnamon and nutmeg is enough if that’s all you’ve got. Promise.
I don’t have a whisk! What now?: No biggie—just use a fork. It’ll be fine, trust me.

By the way, if you’re a real apple cider devotee, Smitten Kitchen’s cider doughnut cake is worth a peek. Or for proper cider knowledge, check out Bon Appetit’s cider explainer—they get it.

And now… As I was saying before I wandered off into cider musings, give this loaf a try, preferably with messy hair, a cozy jumper, and no real plans. You’ll see why we always make two.

Spiced Apple Cider Donut Loaf with a Cinnamon Sugar Crust