Apple Cider Doughnut Bread
Ingredients
Bread
- 2 cups (250 g) Sunrise Flour Mill Heritage White Flour
- 1¼ cups (250 g) Sugar
- 2 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1¼ cups apple cider
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
Topping
- ¼ cup apple cider
- ¼ cup (50 g) granulated sugar
- 1 teaspoon apple pie spice
Directions
Preheat your oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan with nonstick cooking spray or butter.
In a large mixing bowl, whisk together the Heritage White Flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the apple cider, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and spread evenly. Bake for approximately 65–75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
While the bread is still warm and in the pan, slowly pour ¼ cup apple cider over the top, allowing it to soak into the loaf.
In a small bowl, combine the granulated sugar and apple pie spice.
Carefully remove the warm bread from the pan and place it on a large piece of parchment paper. Sprinkle the cinnamon-sugar mixture over the top and sides, gently rotating the loaf to coat as evenly as possible.
Allow the bread to cool completely before slicing and serving.
