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fall brown butter apple cider donut loaf - featured image

Fall Brown Butter Apple Cider Donut Loaf

  • Author: Olivia
  • Total Time: 85 minutes
  • Yield: 10 servings 1x

Description

A moist, tender loaf with a donut-style texture, featuring the complex nutty depth of browned butter and the sharp, tangy sweetness of reduced apple cider, finished with a crisp cinnamon-sugar crust.

Ingredients

Scale
  • 2 cups fresh-pressed apple cider
  • 1 cup unsalted butter (divided)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt (divided)
  • 1 cup granulated sugar (divided)
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 medium apples (mix of Granny Smith and Honeycrisp), peeled and grated
  • 1 cup powdered sugar (for glaze)
  • 1–2 tablespoons milk or cream (for glaze)
  • 1 tablespoon cinnamon (for coating)
  • ½ cup granulated sugar (for coating)

Instructions

  1. Pour 2 cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 15-20 minutes until reduced to approximately ½ cup of syrupy cider. Pour into a heatproof bowl and let cool completely.
  2. While the cider reduces, melt ½ cup of the butter in a medium saucepan or skillet over medium heat. Swirl occasionally until the foam subsides, brown specks appear, and it smells nutty. Immediately pour into a heatproof bowl to stop cooking and let cool slightly.
  3. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and 1 teaspoon of salt. Set aside.
  5. In a large bowl or stand mixer, beat the remaining ½ cup of softened unsalted butter with the 1 cup granulated sugar and ½ cup brown sugar on medium-high for 3-4 minutes until light and fluffy.
  6. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and the cooled, reduced apple cider until combined.
  7. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of flour remain. Fold in the grated apples by hand.
  8. Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together the powdered sugar and 1-2 tablespoons of milk or cream to create a drizzle-able glaze. Drizzle over the cooled loaf.
  11. While the glaze is wet, mix the cinnamon, ½ cup granulated sugar, and a pinch of salt. Sprinkle generously over the glazed top and press gently to adhere. Let sit for 10 minutes to set before slicing.

Notes

Ensure apples are grated, not diced, for even moisture distribution. Do not overmix the batter to avoid a tough loaf. Brown butter carefully as it burns quickly. For best results, use fresh-pressed apple cider rather than filtered juice. The loaf can be frozen without glaze for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28
  • Sodium: 350
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 4

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

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Find it online: https://tableanddinner.com/fall-brown-butter-apple-cider-donut-loaf-easy-seasonal-recipe/