The magic happens when sourdough discard meets reduced apple cider, creating layers of flavor that develop beautifully during baking. Unlike traditional quick breads that can turn dense or dry, this recipe harnesses the natural fermentation qualities of sourdough to create an incredibly moist, tender crumb that stays fresh for days. The final cinnamon-sugar coating transforms each slice into a handheld version of your favorite fall donut.
Why This Sourdough Apple Cider Donut Quick Bread Recipe Matters
For those looking to expand their baking repertoire, exploring complementary recipes can enhance your skills and flavor combinations. Consider trying our cinnamon swirl quick bread for another spiced variation, or master the art of zucchini bread for year-round baking success. Understanding the science behind cinnamon sugar preparation will elevate your coating technique, while learning about homemade apple cider can inspire you to create your own seasonal reductions.
This recipe represents a beautiful marriage of traditional American baking with the ancient art of sourdough fermentation. Apple cider donuts have been a New England autumn tradition since the 1950s, when orchards began frying these spiced treats as a way to use excess apple cider. The addition of sourdough discard not only reduces food waste but also introduces beneficial bacteria that enhance digestibility and create complex flavor notes reminiscent of old-world European baking.
The evolution from fried donut to quick bread format makes this treat accessible to home bakers without specialized equipment, while the sourdough element adds depth that commercial versions simply cannot match. This recipe bridges the gap between nostalgic comfort food and modern sustainable baking practices.
Sourdough Apple Cider Donut Quick Bread Recipe Ingredients
Ingredient Spotlight
Each component in this recipe serves a specific purpose in creating the perfect texture and flavor profile. The reduced apple cider concentrates the apple essence while removing excess moisture that could make the bread soggy. Dark brown sugar contributes molasses notes that complement the sourdough tang, while sour cream adds richness and helps create the tender crumb structure.
The sourdough discard is the star ingredient, providing natural fermentation flavors and improving the bread’s keeping quality. Cinnamon and nutmeg create the classic donut spice blend, with nutmeg adding warmth and complexity that elevates the overall taste experience.
For the Bread:
- 350 grams (1½ cups) apple cider, for reducing
- 265 grams (1¾ cups + 2 tablespoons) all-purpose flour
- 6 grams (1¼ teaspoons) baking powder
- 6 grams (1 teaspoon) baking soda
- 2 grams (1 teaspoon) ground cinnamon
- 1 gram (¼ teaspoon) ground nutmeg
- 3 grams (½ teaspoon) salt
- 160 grams (¾ cup) dark brown sugar, packed
- 2 large egg yolks
- 120 grams (½ cup) sour cream
- 8 grams (2 teaspoons) vanilla extract
- 100 grams (½ cup) neutral oil
- 120 grams (½ cup) sourdough discard
For the Coating:
- 14 grams (1 tablespoon) unsalted butter, melted
- 50 grams (¼ cup) granulated sugar
- 1 gram (½ teaspoon) ground cinnamon
Smart Substitutions: Replace sour cream with Greek yogurt for extra protein, swap neutral oil with melted butter for richer flavor, or use maple syrup instead of brown sugar for a more complex sweetness. For gluten-free needs, substitute with a 1:1 gluten-free flour blend.
Timing
Preparation Time: 15 minutes
Cooling Time: 2 hours 20 minutes
Total Time: 3 hours 30 minutes
This recipe is approximately 20% faster than traditional sourdough breads that require overnight fermentation, making it perfect for same-day baking when you’re craving that sourdough complexity without the wait.
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray, then line with parchment paper, leaving overhang for easy removal. This double protection ensures your beautiful loaf releases perfectly.
Step 2: Reduce the Apple Cider
Pour apple cider into a small saucepan and bring to a gentle boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the cider reduces to about 120g (½ cup). This concentrates the apple flavor beautifully. Set aside to cool completely.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed. This ensures even leavening and spice distribution throughout your bread.
Step 4: Mix Wet Ingredients
In another bowl, whisk brown sugar and egg yolks until smooth. Add sour cream, vanilla extract, oil, sourdough discard, and cooled reduced apple cider. Whisk until the mixture is completely smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold until just combined. Don’t overmix – a few small lumps are perfectly fine and will ensure a tender crumb.
Step 6: Bake the Bread
Pour batter into your prepared loaf pan, spreading evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.
Step 7: Cool Completely
Allow the bread to cool in the pan for 20 minutes, then transfer to a wire rack. Cool completely for at least 2 hours before coating – this prevents the coating from melting off.
Step 8: Apply the Cinnamon Sugar Coating
Mix granulated sugar and cinnamon in a shallow dish. Brush the entire loaf with melted butter, allowing it to soak in for 30-60 seconds. Roll or dip each side of the loaf in the cinnamon sugar mixture, pressing gently to adhere.
Step 9: Slice and Serve
Using a sharp serrated knife, slice the coated loaf into ¾-inch thick slices. Serve immediately for the best texture contrast between the crispy coating and tender interior.
Tips & Tricks for Perfect Sourdough Apple Cider Donut Quick Bread
- Room Temperature Ingredients: Ensure eggs, sour cream, and sourdough discard are at room temperature for better mixing and texture.
- Don’t Skip the Reduction: Properly reduced apple cider is crucial – it should be thick and syrupy, concentrating the apple flavor significantly.
- Gentle Mixing: Overmixing develops gluten, creating a tough bread. Mix just until ingredients are combined.
- Test for Doneness: The bread is done when it pulls slightly from the sides of the pan and a toothpick comes out with minimal crumbs.
- Coating Timing: Apply the cinnamon sugar coating only after complete cooling to prevent melting and ensure proper adhesion.
Recipe Variations & Substitutions
Maple Pecan Twist: Replace brown sugar with maple syrup and fold in ½ cup chopped pecans for a nutty variation.
Cranberry Orange Version: Add ½ cup dried cranberries and 1 tablespoon orange zest to the batter for a festive twist.
Dairy-Free Option: Substitute sour cream with coconut cream and use plant-based butter for coating.
Chocolate Chip Delight: Fold in ½ cup mini chocolate chips for an indulgent treat that kids will love.
Behind the Recipe
This recipe was born from a desire to transform sourdough discard into something special while honoring the beloved tradition of apple cider donuts. After countless experiments, I discovered that the key was balancing the sourdough tang with the sweet spices, creating a bread that captures the essence of fall in every bite. The reduction technique for the apple cider was inspired by classical French cooking methods, concentrating flavors to their purest form.
Pairing Ideas
This bread pairs beautifully with hot apple cider, spiced chai tea, or freshly brewed coffee. For a special breakfast, serve slices toasted with a pat of salted butter. The bread also complements cream cheese spreads, apple butter, or a simple drizzle of honey. Consider serving alongside a cheese board featuring sharp cheddar and aged gouda for an sophisticated autumn appetizer.
Leftover & Reuse Ideas
Transform day-old slices into French toast for an indulgent breakfast, or cube and use for bread pudding with caramel sauce. Crumble stale pieces to make breadcrumbs for coating chicken or topping casseroles. You can also slice and toast pieces to serve with ice cream as an elegant dessert.
Nutritional Information
Each slice (approximately 1/12 of the loaf) contains roughly 285 calories, 8g fat, 48g carbohydrates, 2g fiber, and 5g protein. The sourdough fermentation process may make this bread easier to digest than traditional quick breads, and the apple cider provides natural antioxidants and vitamin C.
Serving Suggestions
Present slices on a wooden cutting board with small bowls of flavored butters or preserves. For entertaining, arrange slices on a tiered stand with other autumn treats. The bread looks beautiful when sliced and fanned on individual plates, perhaps with a light dusting of powdered sugar and a few apple slices for garnish.
Common Mistakes to Avoid
Insufficient Cider Reduction: Not reducing the cider enough results in excess moisture and diluted flavor. The cider should be thick and syrupy.
Overmixing the Batter: This develops too much gluten, creating a dense, tough bread instead of the desired tender crumb.
Coating Too Soon: Applying the cinnamon sugar coating before the bread is completely cool causes it to melt and become soggy.
Incorrect Pan Size: Using a different pan size affects baking time and texture. Stick to the 9×5-inch specification for best results.
Storage & Reheating Tips
Store the coated bread wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap uncoated bread tightly and freeze for up to 3 months, applying the coating after thawing. To refresh day-old bread, warm individual slices in a 300°F oven for 5-7 minutes. Avoid refrigerating, as this accelerates staling.
Frequently Asked Questions
Can I use active sourdough starter instead of discard for this recipe?
Yes, but reduce the liquid slightly as active starter tends to be more hydrated. The flavor will be slightly more tangy.
What’s the best way to reduce apple cider for this Sourdough Apple Cider Donut Quick Bread Recipe?
Simmer over medium-low heat, stirring occasionally. The process takes 15-20 minutes and is complete when the cider coats the back of a spoon.
Can I make this Sourdough Apple Cider Donut Quick Bread Recipe without the coating?
Absolutely! The bread is delicious on its own, though the coating adds the authentic donut experience and extra sweetness.
How do I know when my sourdough discard is good to use?
Discard should smell pleasantly tangy, not overly sour or alcoholic. If it has any mold or off odors, discard it and use fresh starter.
Can I double this recipe?
Yes, but bake in two separate 9×5-inch pans rather than one large pan to ensure even baking and proper texture.
Conclusion
Sourdough Apple Cider Donut Quick Bread Recipe
This Sourdough Apple Cider Donut Quick Bread Recipe transforms humble sourdough discard into an extraordinary treat that captures the essence of autumn in every slice. The combination of concentrated apple cider, warming spices, and sourdough complexity creates a bread that’s both comfortingly familiar and delightfully sophisticated. Whether enjoyed as a special breakfast, afternoon snack, or dessert, this recipe proves that sustainable baking can be absolutely delicious.
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Sourdough Apple Cider Donut Quick Bread Recipe – Best Fall Loaf
Ingredients
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F and prepare a 9 x 5 inch loaf pan by greasing and lining with parchment paper.
- Reduce Apple Cider: Reduce apple cider in a small saucepan until it measures about 120g (½ cup); let cool.
- Combine Dry Ingredients: In a large bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In another bowl whisk brown sugar, egg yolks, sour cream, vanilla extract, oil, sourdough discard, and reduced apple cider until smooth.
- Combine Wet and Dry: Combine wet and dry ingredients, mixing until just combined.
- Bake: Pour batter into prepared loaf pan and bake 50–60 minutes until a toothpick comes out clean.
- Cool in Pan: Cool in pan for 20 minutes, then transfer to a wire rack to cool completely (at least 2 hours).
- Coat with Cinnamon Sugar: Mix sugar and cinnamon; brush melted butter on loaf, let soak 30–60 seconds, then dip each side into the cinnamon sugar mixture.
- Slice and Serve: Slice and enjoy.