Spiced Apple Cider Donut Loaf Recipe for Easy Cozy Fall Baking

Let me paint you a picture: imagine the aroma of warm apples and cinnamon swirling through your kitchen, wrapping you up in the kind of comfort you only get on a crisp fall morning. That’s exactly what happens every time I bake this spiced apple cider donut loaf—honestly, the smell alone is enough to lure my family out of bed (even the teenagers, which is saying something). The first time I pulled this golden loaf from the oven, I was instantly transported back to those apple-picking days when I was knee-high to a grasshopper, crunching leaves underfoot and sipping fresh cider from paper cups.

It was a rainy Saturday, and I’d just stumbled across the idea of merging my favorite apple cider donuts with a cozy loaf cake. I remember pausing, just for a moment, as I sliced into the still-warm loaf—steam rising, cinnamon sugar glistening on top. It was the kind of moment where you take a deep breath and just smile because you know you’ve landed on something truly special. My grandma used to bake the best cider donuts every fall, and this loaf is my way of keeping her spirit alive in my kitchen (she’d probably say it’s dangerously easy, and she wouldn’t be wrong).

Every time I make this spiced apple cider donut loaf, my family can barely wait for it to cool—sneaking slices off the rack, leaving a trail of crumbs that I pretend not to notice. It’s become a staple for our autumn gatherings, school bake sales, and, let’s face it, those weekday mornings when you need a little extra comfort with your coffee. If you’re searching for a rustic, show-stopping treat that feels like a warm hug and tastes like fall nostalgia, you’re going to want to bookmark this one. I’ve tested and tweaked this recipe more times than I can count (in the name of research, of course), and it’s here to brighten up your Pinterest board and your kitchen. You know what? I wish I’d figured this out years ago.

Why You’ll Love This Recipe

Honestly, this spiced apple cider donut loaf has become one of my most requested recipes—for good reason! After years of baking, tweaking, and taste-testing with family and friends, I can safely say this loaf delivers on every front. It’s the perfect blend of rustic comfort and easy, reliable baking, and you don’t need a fancy mixer or hours to pull it off.

• Quick & Easy: Comes together in under 20 minutes of prep, so you can whip it up even on busy fall mornings or last-minute gatherings.
• Simple Ingredients: Everything is probably already in your pantry—no special trips needed.
• Perfect for Fall: Ideal for brunch, potlucks, cozy family breakfasts, or a sweet treat on chilly afternoons.
• Crowd-Pleaser: Kids, grandparents, and even picky eaters rave about the tender crumb and spiced flavor.
• Unbelievably Delicious: The loaf is moist and fluffy inside, with a sweet, crunchy cinnamon-sugar topping that mimics the best part of apple cider donuts.

What sets this spiced apple cider donut loaf apart? For starters, reducing the apple cider until it’s syrupy concentrates the flavor, making every bite taste like autumn. I use a mix of cozy spices (cinnamon, nutmeg, and allspice) that balance perfectly with the apple notes—plus a touch of tangy yogurt for extra moisture. The final cinnamon sugar coating adds both texture and nostalgia (just like those fairground donuts). If you’ve ever been let down by a dry loaf, don’t worry—this one stays moist for days.

This recipe isn’t just another loaf cake—it’s the best version I’ve found through trial and error, family feedback, and more than a few cups of coffee with friends. It’s comfort food, reimagined to be easier and just as soul-soothing. Whether you’re looking to impress guests, treat your loved ones, or simply indulge in cozy baking, this spiced apple cider donut loaf is here for you—no stress, just pure, rustic pleasure.

What Ingredients You Will Need

This spiced apple cider donut loaf uses simple, wholesome ingredients to deliver bold fall flavor and an irresistibly tender texture. You’ll find most of these are pantry staples, plus a few seasonal touches that make all the difference.

• For the loaf:
• 1 cup (240 ml) apple cider (not apple juice—look for fresh, unfiltered if possible)
• 1 3/4 cups (220 g) all-purpose flour (for gluten-free, substitute with a 1:1 gluten-free blend)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (115 g) unsalted butter, melted and cooled (adds richness; use coconut oil for dairy-free)
• 2/3 cup (135 g) granulated sugar
• 1/4 cup (50 g) brown sugar (for deeper flavor)
• 2 large eggs, room temperature
• 1/2 cup (120 g) plain Greek yogurt or sour cream (use dairy-free yogurt if needed)
• 1 teaspoon vanilla extract (I recommend Nielsen-Massey for best aroma)
• For the cinnamon sugar topping:
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• Optional mix-ins:
• 1/2 cup (65 g) diced peeled apple (Honeycrisp or Granny Smith for a tart bite)
• 1/4 cup (30 g) chopped walnuts or pecans (for crunch)

I usually grab fresh apple cider from the farmers’ market when I can (it makes a world of difference). If you’re baking outside of autumn, bottled cider works too—just make sure it’s the cloudy kind. For the yogurt, Greek style gives the loaf a lovely moist crumb, but sour cream works in a pinch. If you’re out of allspice, a pinch of clove or extra nutmeg will do. Want it dairy-free? Swap butter for coconut oil and use plant-based yogurt. For a lower-sugar version, reduce brown sugar by half or use coconut sugar.

Ingredient selection really shapes the final loaf, so don’t skimp on the spices—they’re what make this loaf taste like a donut shop in September. And if you love texture, the nuts and apples give a nice bite without overpowering the loaf. I’ve tried a few different brands of flour and sugar, and King Arthur always gives me the best results (no sponsorship here, just years of baking). Feel free to tweak based on what’s in your pantry—this recipe is forgiving!

Equipment Needed

You don’t need a fancy kitchen to pull off this spiced apple cider donut loaf. Here’s what you’ll need:

• Standard 9×5-inch (23×13 cm) loaf pan (metal pans bake more evenly, but glass works too)
• Medium saucepan (for reducing apple cider)
• Large mixing bowl
• Whisk (a sturdy one—mine is from Oxo and has survived countless recipes)
• Rubber spatula or wooden spoon
• Small bowl (for mixing cinnamon sugar)
• Measuring cups and spoons (I use a digital scale for flour to avoid overpacking)
• Nonstick spray or parchment paper (for easy loaf removal)
• Wire cooling rack

If you don’t have a loaf pan, you can use a muffin tin—just reduce the bake time by about half. For mixing, a stand mixer is nice but not necessary (I usually go old-school with a whisk and arm muscle). If you only have a glass pan, lower your oven temp by 25°F to avoid over-browning. I’ve tried silicone pans, but they don’t crisp the edges quite as well.

Maintenance tip: metal pans last longer if you hand-wash and avoid harsh scrubbers. Budget-friendly pans from the grocery store work fine, but invest in a heavy-duty one if you bake often—it makes a difference in even baking. And don’t forget the cooling rack; skipping it can make the loaf soggy.

Preparation Method

1. Reduce the apple cider: Pour 1 cup (240 ml) apple cider into a medium saucepan. Simmer over medium heat until reduced to about 1/3 cup (80 ml), 10-12 minutes. It should be syrupy and fragrant. Let cool slightly. (This step intensifies the flavor—don’t skip it!)
2. Preheat and prep: Preheat your oven to 350°F (175°C). Spray a 9×5-inch (23×13 cm) loaf pan with nonstick spray or line with parchment paper for easy removal.
3. Mix dry ingredients: In a large mixing bowl, whisk together 1 3/4 cups (220 g) flour, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. (No lumps—just a cozy spice cloud!)
4. Combine wet ingredients: In another bowl, whisk together 1/2 cup (115 g) melted butter, 2/3 cup (135 g) sugar, 1/4 cup (50 g) brown sugar, 2 large eggs, 1/2 cup (120 g) yogurt, 1 teaspoon vanilla, and the cooled reduced apple cider. Whisk until smooth and glossy.
5. Combine wet and dry: Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined—don’t overmix, or the loaf will be dense. Batter should be thick but pourable.
6. Add mix-ins (optional): Fold in 1/2 cup (65 g) diced apple and/or 1/4 cup (30 g) chopped nuts if using. (Don’t overdo the apples, or the loaf can get soggy.)
7. Transfer to pan: Pour batter into prepared loaf pan. Smooth the top with a spatula. Tap pan gently on the counter to remove air bubbles.
8. Make cinnamon sugar topping: Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the batter.
9. Bake: Bake on the center rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Edges should be golden and set; top will have a sparkly sugar crust.
10. Cool and release: Let loaf cool in pan for 10-15 minutes (it smells amazing, but resist slicing right away!). Run a knife around the edges, then lift out using parchment or gently turn onto a wire rack. Cool completely for best texture.
11. Slice and enjoy: Slice with a serrated knife for clean edges. Serve warm or at room temperature. If you want extra donut vibes, brush the top with melted butter and add more cinnamon sugar after baking.

Prep notes: If the loaf browns too quickly, tent with foil for the last 15 minutes. If your cider isn’t reducing, increase heat slightly but watch closely (it can burn fast). Batter is thick—don’t worry, it rises beautifully. For a lighter loaf, don’t overmix after adding wet to dry. I’ve learned that patience pays off—let it cool for best slicing. If you’re using apples, pat them dry before folding in.

Cooking Tips & Techniques

Here are a few pro tips and hard-earned lessons for spiced apple cider donut loaf success:

• Reduce the cider properly: Don’t rush this step! If you under-reduce, the loaf won’t have that punchy apple flavor. I’ve burned it more than once—keep an eye out for syrupy thickness and a deep golden color.
• Don’t overmix the batter: Stir just until no dry streaks remain. Overmixing leads to a tough, dense loaf (trust me, I’ve learned the hard way).
• Use room temperature ingredients: Cold eggs or yogurt can make the batter seize up. If you forget, just let them sit in warm water for 10 minutes.
• Monitor baking time: Ovens vary—a loaf can go from perfect to dry in five minutes. Start checking at 50 minutes and use the toothpick test.
• Don’t skip the cinnamon sugar topping: It mimics the classic donut crunch and adds beautiful sparkle for Pinterest photos.
• Slice with a serrated knife: It helps keep slices neat and prevents crumbling (especially if you added apples).
• Clean pan edges: Wipe drips before baking to avoid burnt sugar spots.
• Multi-tasking tip: Reduce cider while prepping other ingredients to save time.

If you accidentally over-bake the loaf, don’t panic—a quick brush of melted butter after baking helps restore moisture. For a lighter texture, sift the flour and spices together. If your loaf sticks to the pan, let it cool a bit longer and try running a palette knife around the edges. Don’t worry about perfection; rustic loaves are meant to be a little wild-looking!

Variations & Adaptations

One of my favorite things about this spiced apple cider donut loaf is how flexible it is. You can easily adapt it for different tastes, dietary needs, or seasonal ingredients.

• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tested with Bob’s Red Mill—texture stays moist, and nobody can tell the difference.
• Dairy-Free: Swap butter for coconut oil and use a plain coconut yogurt. The loaf stays rich and tender, with just a hint of coconut flavor.
• Extra Apple: Fold in 1/2 cup grated apple for more fruit flavor. It adds moisture and a subtle sweetness—just pat the apple dry before mixing.
• Nutty Twist: Add 1/4 cup toasted pecans or walnuts for crunch. My aunt loves it with walnuts, and it makes the loaf feel extra hearty.
• Spice Variation: Try pumpkin pie spice instead of the cinnamon/nutmeg/allspice blend for a different fall vibe.

If you prefer muffins, scoop the batter into a lined muffin tin and bake for 20-25 minutes. For a vegan version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and plant-based yogurt. Allergic to nuts? Skip them entirely or use sunflower seeds for a little crunch. For a festive winter twist, add dried cranberries or a touch of orange zest.

My personal favorite adaptation is using half whole wheat flour for a heartier texture and deeper flavor. I’ve made this loaf with pears instead of apples in the late fall—surprisingly delicious! Don’t be afraid to experiment; this recipe is sturdy and forgiving.

Serving & Storage Suggestions

For best flavor, serve your spiced apple cider donut loaf at room temperature or slightly warmed. The cinnamon sugar topping sparkles in natural light—perfect for those Pinterest-worthy photos! Slice thick for hearty breakfast servings, or thin for a dainty dessert plate.

• Pairings: I love serving this loaf with hot apple cider, chai tea, or a strong cup of coffee. It’s also wonderful alongside scrambled eggs or a fruit salad for brunch.
• Presentation: Dust with extra cinnamon sugar before serving, or drizzle with a simple apple cider glaze (mix 1/2 cup powdered sugar with 1-2 tablespoons cider).
• Storage: Store leftovers wrapped in foil or airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped tightly in plastic. Thaw on the counter or reheat in a low oven.
• Reheating: Warm slices in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for 5-7 minutes. The loaf stays moist, but the topping remains crunchy.

Flavor actually deepens after a day, making this a great make-ahead recipe for busy weekends or holiday mornings. If you’re gifting, wrap the loaf in parchment and tie with twine for a rustic look. Just don’t expect leftovers—my family always polishes it off!

Nutritional Information & Benefits

For one slice (based on 10 servings), this spiced apple cider donut loaf provides approximately: 210 calories, 7g fat, 33g carbohydrates, 3g protein, and 1g fiber. It’s not a health food, but the real fruit and yogurt give it some redeeming qualities.

The loaf is packed with fall spices—cinnamon and nutmeg are known for anti-inflammatory benefits. Apple cider brings vitamin C and antioxidants, especially if you use fresh, unfiltered cider. Using Greek yogurt adds a little extra protein and calcium.

Dietary notes: Easy to make gluten-free or dairy-free. Contains eggs and wheat (unless adapted). For nut allergies, skip or swap nuts. From a wellness perspective, I love how this loaf satisfies sweet cravings without needing a deep-fry or tons of oil. It’s a treat that feels indulgent but has some wholesome touches—perfect for balanced fall baking.

Conclusion

If you’re searching for a recipe that truly captures the spirit of cozy fall baking, this spiced apple cider donut loaf is the answer. It’s easy, rustic, and packed with flavor—the kind you’ll crave with every chilly morning. Whether you’re new to baking or seasoned, this loaf delivers reliable, mouthwatering results every time.

Don’t be afraid to tweak the spices or toss in your favorite mix-ins—make it your own! I keep coming back to this recipe because it’s nostalgic and comforting, but also quick enough for busy nights. Sharing a warm slice with family, watching their faces light up, is my favorite part of baking.

Give this loaf a place in your kitchen this season! If you try it, let me know in the comments—share your variations, photos, or memories. Pin it for later, pass it to friends, or just bake and enjoy. Here’s to fall flavors, simple joys, and recipes that feel like home.

Frequently Asked Questions

Can I make this spiced apple cider donut loaf gluten-free?

Absolutely! Just use a 1:1 gluten-free flour blend, and the loaf stays moist and delicious. I’ve had great results with Bob’s Red Mill.

What’s the best type of apple cider to use?

Fresh, unfiltered apple cider is ideal for the richest flavor. Store-bought works too, but avoid apple juice—it’s not the same.

Can I make this loaf ahead of time?

Yes! The flavors get even better after a day. Bake, cool, and store at room temp or freeze slices for later.

How do I prevent the loaf from being dry?

Don’t overmix the batter, and keep a close eye on the baking time. Using Greek yogurt helps keep it moist.

Is it possible to make this recipe dairy-free?

Definitely. Swap butter for coconut oil and use plant-based yogurt. The loaf stays rich and tender, just like the original.

Print