Description
This Sourdough Apple Cider Donut Quick Bread is a moist, flavorful loaf that captures the essence of autumn with the rich taste of reduced apple cider, warm spices, and tangy sourdough discard. Perfect for a cozy breakfast or snack, it combines the nostalgic flavors of cider donuts in an easy-to-make quick bread form.
Ingredients
Apple Cider Reduction
- 350 grams apple cider, reduced (1 1/2 cups)
Dry Ingredients
- 265 grams all-purpose flour (1 3/4 cups + 2 Tablespoons)
- 6 grams baking powder (1 1/4 teaspoon)
- 6 grams baking soda (1 teaspoon)
- 2 grams cinnamon (1 teaspoon)
- 1 gram nutmeg (1/4 teaspoon)
- 3 grams salt (1/2 teaspoon)
Wet Ingredients
- 160 grams dark brown sugar (3/4 cup) – light brown sugar can be substituted
- 2 egg yolks
- 120 grams sour cream (1/2 cup)
- 8 grams vanilla flavoring (2 teaspoons)
- 100 grams neutral oil (1/2 cup)
- 120 grams sourdough discard (1/2 cup)
Finishing
- 14 grams unsalted butter, melted (1 Tablespoon)
- 50 grams sugar (1/4 cup)
- 1 gram cinnamon (1/2 teaspoon)
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees F. Grease and line a 9 x 5 inch loaf pan with parchment paper for easy removal, then set aside.
- Reduce the apple cider: In a small saucepan, bring the apple cider to a boil. Reduce heat to low and let it simmer, whisking occasionally, until it reduces to 120 grams (½ cup), about 20 minutes. Pour into a liquid measuring cup and let cool for at least 10 minutes.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. For an extra warm spice note, optionally add 1 gram (¼ teaspoon) ground ginger.
- Mix wet ingredients: In a separate bowl, whisk the dark brown sugar, egg yolks, sour cream, vanilla, neutral oil, sourdough discard, and the cooled reduced apple cider until smooth.
- Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold and mix until just combined; avoid over mixing to prevent dense bread.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan: Allow the quick bread to cool in the loaf pan for 20 minutes before transferring to a wire rack. Let it cool completely for at least 2 hours for easier slicing.
- Prepare cinnamon sugar coating: On a rimmed baking sheet, combine the cinnamon and sugar. Once the bread is cool enough to handle, brush all sides with melted butter. Let the butter soak in for 30-60 seconds, then dip and press each side of the bread into the cinnamon sugar mixture to coat fully.
- Serve: Slice and enjoy the warm, flavorful quick bread with a cup of hot apple cider or your favorite beverage.
Notes
- Dark brown sugar gives a richer molasses flavor, but light brown sugar can be used as a substitute.
- You can add ¼ teaspoon ground ginger to the dry spices for an additional warm spice note.
- Do not over mix the batter to avoid a dense loaf; mix just until combined.
- Letting the bread cool completely before slicing helps with clean, easy cuts.
- The cinnamon sugar coating mimics the classic cider donut topping and adds extra flavor and texture.
