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Sourdough Apple Cider Donut Quick Bread Recipe

Sourdough Apple Cider Donut Quick Bread Recipe
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★★★★★

5.3 from 8 reviews

This Sourdough Apple Cider Donut Quick Bread combines the warm, comforting flavors of apple cider and aromatic spices with the tangy depth of sourdough discard. It’s a moist, flavorful quick bread perfect for cozy mornings or an afternoon treat, finished with a buttery cinnamon-sugar coating for that classic donut feel.

Ingredients

Scale

Apple Cider Reduction

  • 350 grams (1 1/2 cups) apple cider, reduced to 120 grams (1/2 cup)

Dry Ingredients

  • 265 grams (1 3/4 cups + 2 Tablespoons) all-purpose flour
  • 6 grams (1 1/4 teaspoons) baking powder
  • 6 grams (1 teaspoon) baking soda
  • 2 grams (1 teaspoon) cinnamon
  • 1 gram (1/4 teaspoon) nutmeg
  • 3 grams (1/2 teaspoon) salt

Wet Ingredients

  • 160 grams (3/4 cup) dark brown sugar
  • 2 egg yolks
  • 120 grams (1/2 cup) sour cream
  • 8 grams (2 teaspoons) vanilla extract
  • 100 grams (1/2 cup) neutral oil
  • 120 grams (1/2 cup) sourdough discard

Finishing

  • 14 grams (1 Tablespoon) unsalted butter, melted
  • 50 grams (1/4 cup) sugar
  • 1 gram (1/2 teaspoon) cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper for easy removal.
  2. Reduce Apple Cider: Bring the apple cider to a boil in a small saucepan. Once boiling, reduce heat to low and whisk occasionally as it simmers. Continue until the cider reduces to about 120 grams (1/2 cup), which usually takes about 20 minutes. Pour into a measuring cup and let cool for at least 10 minutes.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until fully combined. Optionally, add 1 gram (1/4 teaspoon) ground ginger for an extra spice note.
  4. Combine Wet Ingredients: In a separate bowl, whisk the dark brown sugar, egg yolks, sour cream, vanilla extract, neutral oil, sourdough discard, and the cooled reduced apple cider until smooth.
  5. Combine Wet and Dry: Pour the wet ingredients mixture into the dry ingredients and stir until just combined. Be careful not to overmix to avoid a dense quick bread.
  6. Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool: Let the bread cool in the pan for 20 minutes. Then, transfer it to a wire rack and cool completely for at least 2 hours to ensure easy slicing.
  8. Prepare Cinnamon Sugar Coating: Mix the sugar and cinnamon together on a rimmed baking sheet.
  9. Coat the Bread: Brush melted butter all around the cooled quick bread with a pastry brush. Allow the butter to absorb for 30-60 seconds, then dip each side of the bread into the cinnamon-sugar mixture, pressing gently to coat thoroughly.
  10. Slice and Serve: Once fully coated, slice the bread and enjoy warm with a cup of hot apple cider.

Notes

  • You can substitute light brown sugar for dark brown sugar if needed.
  • Adding 1/4 teaspoon ground ginger to the dry ingredients provides a lovely spice variation.
  • Ensure the reduced apple cider is cooled before mixing with other ingredients to avoid cooking the eggs.
  • Do not overmix the batter to keep the bread light and fluffy.
  • Allow the bread to cool completely before slicing to prevent crumbly slices.
  • The cinnamon sugar coating mimics the flavor of classic apple cider donuts and adds a delightful texture.

Nutrition

Keywords: apple cider quick bread, sourdough discard recipe, apple cider donut bread, cinnamon sugar quick bread, fall baking

Find it online: https://zarameals.com/sourdough-apple-cider-donut-quick-bread-recipe/