Name: Sourdough Apple Cider Donut Quick Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings

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Did you know that the perfect fusion of sourdough tang and apple cider sweetness can transform an ordinary quick bread into an extraordinary autumn treat? This Sourdough Apple Cider Donut Quick Bread Recipe captures the essence of fall in every slice, combining the complex flavors of reduced apple cider with the distinctive tang of sourdough discard. Whether you’re looking to use up your sourdough starter remnants or craving the comforting taste of apple cider donuts in bread form, this recipe delivers on both fronts with minimal effort and maximum flavor.

What makes this recipe truly special is how it transforms simple pantry ingredients into something that tastes like it came from a artisanal bakery. The reduced apple cider intensifies the apple flavor while the sourdough discard adds depth and a subtle tang that perfectly balances the sweetness. You’ll learn professional techniques for reducing apple cider, achieving the perfect crumb texture, and creating that iconic cinnamon sugar coating that makes every bite irresistible.

Why This Sourdough Apple Cider Donut Quick Bread Recipe Matters

This recipe brilliantly solves two common kitchen dilemmas: what to do with sourdough discard and how to capture the beloved flavors of apple cider donuts in an easier format. For those passionate about apple desserts and creative quick bread recipes, this combines the best of both worlds. The technique of reducing apple cider is borrowed from professional baking methods, similar to those discussed in Basic Quick Bread Recipe – A Pretty Life In The Suburbs, while the sourdough element connects to traditional fermentation practices explored in Sourdough Bread: A Beginner’s Guide – The Clever Carrot.

Ingredients

Main Ingredients and Coating Components
1 1/2 cups apple cider (to be reduced) – Choose unfiltered for deeper flavor, or substitute with apple juice plus 1 tsp apple cider vinegar 1 3/4 cups all-purpose flour – Can substitute with 1:1 gluten-free flour blend 1 1/4 teaspoons baking powder – Ensures proper rise and fluffy texture 1 teaspoon baking soda – Works with acidic ingredients for lift 1 teaspoon cinnamon – Use Ceylon cinnamon for milder flavor, or cassia for stronger warmth 1/4 teaspoon nutmeg – Freshly grated preferred, or substitute with allspice 1/2 teaspoon salt – Enhances all flavors, use fine sea salt 3/4 cup dark brown sugar – Light brown sugar works, but dark adds molasses depth 2 egg yolks – Room temperature for better mixing, save whites for another use 1/2 cup sour cream – Greek yogurt can substitute for tangier flavor 2 teaspoons vanilla extract – Pure vanilla only, no imitation 1/2 cup neutral oil – Vegetable, canola, or melted butter work 1/2 cup sourdough discard – Active or inactive both work perfectly 1 tablespoon unsalted butter, melted – For coating 1/4 cup sugar – For cinnamon coating 1/2 teaspoon cinnamon – For coating mixture

Ingredient Spotlight

Reduced Apple Cider: This is the star ingredient that transforms ordinary quick bread into something extraordinary. Reducing the cider concentrates the apple flavors and removes excess moisture that could make the bread soggy. The reduction process caramelizes natural sugars, adding complexity.

Sourdough Discard: Adds tangy depth and helps create a tender crumb through its natural acids. The wild yeasts contribute subtle flavor complexity that you can’t achieve with commercial ingredients alone.

Sour Cream: Works alongside the sourdough discard to create an incredibly moist texture while adding richness. The acidity also helps activate the baking soda for better rise.

Dark Brown Sugar: The molasses content adds moisture and deep caramel notes that complement the apple cider beautifully. It also helps create that coveted donut-like flavor profile.

Timing

Complete Time Breakdown
Prep Time: 15 minutes (30% faster than traditional yeast donuts) Apple Cider Reduction: 20 minutes Bake Time: 50-60 minutes Cooling Time: 2+ hours for optimal slicing Total Active Time: 35 minutes Total Time: 3 hours 15 minutes

Instructions

Step by step process showing apple cider reduction, mixing ingredients, and the finished baked loaf with cinnamon sugar coating — Visual guide to creating the perfect Sourdough Apple Cider Donut Quick Bread from start to finish

Step-by-Step Instructions
### Preheat and Prepare Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal. This prevents sticking and ensures clean slices. ### Reduce the Apple Cider Bring apple cider to a rolling boil in a small saucepan. Reduce heat to low and simmer, whisking occasionally, until reduced to about 1/2 cup (120g). This takes 20 minutes – don’t rush it! The cider should coat the back of a spoon when ready. ### Cool the Reduction Pour reduced cider into a measuring cup and let cool for 10 minutes. This prevents the hot liquid from cooking the eggs when mixed. ### Combine Dry Ingredients In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until no lumps remain. Proper mixing ensures even distribution of leavening agents. ### Mix Wet Ingredients In another bowl, whisk brown sugar, egg yolks, sour cream, vanilla, oil, sourdough discard, and cooled apple cider until completely smooth. The mixture should be glossy and well-combined. ### Combine Wet and Dry Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined – overmixing develops gluten and creates tough bread. Some flour streaks are okay. ### Bake the Bread Pour batter into prepared pan and smooth top gently. Bake 50-60 minutes until a toothpick inserted in center comes out with just a few moist crumbs. The top should be golden brown. ### Cool Completely Cool in pan for 20 minutes, then turn out onto wire rack. Cool completely before coating – warm bread will absorb too much butter and become soggy. ### Create Cinnamon Sugar Coating Mix sugar and cinnamon on a rimmed baking sheet. Brush all surfaces of cooled bread with melted butter, let soak 30 seconds, then roll in cinnamon sugar, pressing gently to adhere.

Tips & Tricks for Perfect Sourdough Apple Cider Donut Quick Bread

Professional Baking Tips
Test Your Apple Cider Reduction: The cider is properly reduced when it coats the back of a spoon and has a syrupy consistency. Under-reduced cider makes soggy bread. Room Temperature Ingredients: Bring eggs, sour cream, and sourdough discard to room temperature for smoother mixing and better emulsion. Don’t Overmix: Fold ingredients until just combined. Lumps are better than tough, dense bread from overdeveloped gluten. Check Doneness with Multiple Tests: Use a toothpick, but also gently press the center – it should spring back. Internal temperature should reach 200°F. Coating Timing is Everything: Apply cinnamon sugar coating only when bread is completely cool. Warm bread creates a gummy coating instead of the desired crispy exterior.

Recipe Variations & Substitutions

Maple Glazed Version: Skip the cinnamon sugar coating and drizzle with maple glaze made from powdered sugar, maple syrup, and a splash of the reduced apple cider.

Spiced Apple Version: Add 1/2 cup finely diced apples tossed in cinnamon to the batter for extra texture and apple flavor bursts.

Gluten-Free Adaptation: Replace all-purpose flour with a 1:1 gluten-free baking blend and add 1/2 teaspoon xanthan gum if not included in the blend.

Vegan Friendly: Substitute egg yolks with 2 tablespoons ground flaxseed mixed with 6 tablespoons water, and replace sour cream with vegan sour cream or thick coconut cream.

Behind the Recipe

This Sourdough Apple Cider Donut Quick Bread Recipe was born from a desire to capture the nostalgic flavors of autumn apple cider donuts while making good use of sourdough discard. The inspiration came from watching apple cider being reduced at a local orchard, where the concentrated essence created an almost caramel-like syrup. Combining this technique with the tangy complexity of sourdough creates a bread that’s both familiar and surprisingly sophisticated. The cinnamon sugar coating adds that final touch that transforms a simple quick bread into something that tastes like it came from a specialty bakery.

Pairing Ideas

This bread pairs beautifully with hot apple cider or spiced chai tea for the ultimate autumn experience. For breakfast, serve slices toasted with a pat of butter and a drizzle of honey. The bread also makes an excellent base for French toast, soaking up custard while maintaining its distinctive apple cider flavor. For dessert, pair with vanilla ice cream or whipped cream infused with cinnamon. A warm mug of coffee brings out the sourdough tang and balances the sweetness perfectly.

Leftover & Reuse Ideas

Transform day-old slices into decadent French toast by soaking in a custard base enriched with more apple cider. Cube stale bread for a unique bread pudding with caramel sauce. Crumble leftover pieces to create a streusel topping for muffins or coffee cake. The bread also makes excellent breadcrumbs when dried and processed – use them to coat chicken or fish for a subtly sweet crust. For a quick dessert, toast slices and serve with ice cream and caramel sauce.

Nutritional Information

Per slice (assuming 12 servings): Approximately 285 calories, 4g protein, 45g carbohydrates, 10g fat, 2g fiber. The reduced apple cider provides natural sugars and some vitamin C, while the sourdough discard contributes beneficial probiotics and B vitamins. The sour cream adds calcium and protein. This bread provides sustained energy from complex carbohydrates and the natural sugars from the concentrated apple cider.

Serving Suggestions

Slice the bread into 3/4-inch thick pieces for optimal texture and coating distribution. Serve at room temperature to fully appreciate the complex flavors, or warm slightly in the toaster for a crispy exterior. Present on a wooden board with small bowls of butter, honey, or apple butter for spreading. For special occasions, dust individual slices with powdered sugar and serve alongside fresh apple slices. The bread looks stunning when sliced and arranged in an overlapping pattern on a serving platter.

Common Mistakes to Avoid

Under-reducing the Apple Cider: This is the most critical error. Insufficient reduction leaves too much liquid, creating dense, soggy bread. The cider must reduce to exactly 1/2 cup.

Adding Hot Cider to Wet Ingredients: Hot liquid can cook the egg yolks, creating lumps. Always cool the reduced cider for at least 10 minutes before mixing.

Overmixing the Batter: This develops gluten, resulting in tough, chewy bread instead of tender crumb. Mix only until ingredients are just combined.

Applying Coating Too Early: Coating warm bread creates a gummy mess instead of the desired crispy cinnamon sugar exterior. Patience is essential for perfect results.

Storage & Reheating Tips

Store the coated bread wrapped in plastic wrap at room temperature for up to 3 days. The cinnamon sugar coating may soften slightly, but the flavor remains excellent. For longer storage, wrap uncoated bread tightly and freeze for up to 3 months. Apply the cinnamon sugar coating after thawing and bringing to room temperature. To refresh day-old bread, warm slices in a 300°F oven for 5-7 minutes. Avoid refrigerating as this accelerates staling and makes the texture gummy.

Can I make this Sourdough Apple Cider Donut Quick Bread Recipe without sourdough discard?: Yes, substitute the sourdough discard with an additional 1/2 cup of sour cream or Greek yogurt. The bread will lose some tangy complexity but remain delicious.
How do I know when my apple cider is reduced enough?: Properly reduced apple cider should measure exactly 1/2 cup and coat the back of a spoon. It should have a syrupy consistency and deep amber color.
Is this Sourdough Apple Cider Donut Quick Bread Recipe suitable for freezing?: Absolutely! Wrap the uncoated bread tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Apply the cinnamon sugar coating after thawing completely.
Can I use active sourdough starter instead of discard?: Yes, active starter works perfectly. The bread may have slightly more tang and a touch more rise, but the results will be excellent.
What’s the best way to slice this bread for even pieces?: Use a sharp serrated knife and gentle sawing motions. Let the bread cool completely before slicing to prevent crumbling and ensure clean cuts through the coating.

Conclusion

Sliced sourdough apple cider donut quick bread with golden cinnamon sugar coating displayed on a rustic wooden board with apple cider in background — The finished Sourdough Apple Cider Donut Quick Bread – perfectly golden and coated in cinnamon sugar

This Sourdough Apple Cider Donut Quick Bread Recipe delivers everything you love about apple cider donuts in an easier, more practical format. The combination of reduced apple cider and sourdough discard creates layers of flavor that develop beautifully with each bite. From the concentrated apple essence to the tangy sourdough notes and that irresistible cinnamon sugar coating, every element works together to create something truly special. Whether you’re using up sourdough discard or simply craving the taste of autumn, this recipe transforms simple ingredients into bakery-quality results.

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Servings:

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Author: Unknown Author