Description

A moist, flavorful loaf that captures the essence of autumn with brown butter, reduced apple cider, and warm spices. It offers the taste of a classic donut in a substantial, easy-to-make bread format.

Ingredients

Scale

1 cup (226g) unsalted butter
2 cups (480ml) apple cider
2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sea salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 medium Granny Smith apple, peeled and diced
½ cup (100g) granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer until reduced by half (about 1 cup), which takes 15-20 minutes. Set aside to cool.
Melt the butter in a light-colored saucepan or skillet over medium heat. Stir constantly until it foams, subsides, and turns deep amber with a nutty aroma (about 5 minutes). Immediately pour into a heatproof bowl to stop cooking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
In a separate bowl, whisk the granulated sugar, brown sugar, and eggs until pale and smooth. Add the vanilla extract and cooled brown butter, whisking until combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix. Fold in the diced apples.
Pour batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with foil after 30 minutes.
Let the loaf cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
Once completely cool, mix the coating sugar and cinnamon. Roll the loaf in the mixture to coat all sides.

Notes

Ensure butter is browned but not burnt. Reduce cider properly for concentrated flavor. Coat loaf only when completely cool to prevent sugar from melting. Store in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28
Sodium: 250
Fat: 12
Saturated Fat: 7
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: apple cider donut loaf, brown butter, fall baking, autumn recipe, apple loaf, cinnamon sugar, family recipe