Caramel Apple Cider Donut Bread with Maple Butter
This Caramel Apple Cider Donut Bread is fall baking at its best! With a soft and tender texture, swirled with homemade caramel and a cinnamon sugar crust. It tastes just like your favorite apple cider donuts but baked into a cozy loaf, and it’s finished with whipped maple butter!
Equipment
Ingredients
For the bread:
- 1 cup Apple Cider
- 1 tsp Ground Nutmeg
- 1 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Allspice
- 1/2 cup Unsalted butter melted
- 1/2 cup Brown Sugar, packed
- 1/2 cup Granulated sugar
- 1/4 cup Heavy cream
- 1 whole Egg room temperature
- 2 tsp Vanilla Extract
- 2 cups All-purpose flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher salt
For the caramel:
- 1/2 cup Granulated sugar
- 2 tbsp Water
- 3 tbsp Unsalted butter
- 1/4 cup Heavy cream
- 1 tsp Vanilla extract
- Pinch of flaky sea salt
For the cinnamon sugar topping:
- 3 tbsp Granulated sugar
- 1 tbsp Cinnamon
For the maple butter:
- 1/2 cup Unsalted butter softened
- 2 tbsp Pure maple syrup
- 1/2 tsp Ground cinnamon
Instructions
For the caramel:
- In a small saucepan, heat water and sugar over high heat. Stirring frequently until the sugar has dissolved. Once the sugar starts to bubble, stop stirring. Allow to cook over medium-high heat until you get a dark amber color. 8-10 minutes.1/2 cup Granulated sugar, 2 tbsp Water
- Once amber, turn off the heat. Add in the butter and stir to combine. Remove from the heat and pour in the heavy whipping cream, stirring frequently as the caramel will bubble. Mix in the salt and vanilla extract. Set aside to cool slightly.3 tbsp Unsalted butter , 1/4 cup Heavy cream , 1 tsp Vanilla extract , Pinch of flaky sea salt
For the bread:
- Preheat oven to 350 degrees F, line or grease a standard loaf pan and set aside.
- In a medium saucepan combine the apple cider, nutmeg, allspice, ginger, and cinnamon. Bring to a boil over medium-high heat, reduce heat and allow to simmer until reduced by about half, about 10 minutes. Allow to cool slightly.1 cup Apple Cider, 1 tsp Ground Nutmeg, 1 tsp Ground Ginger, 2 tsp Ground Cinnamon, 1/2 tsp Ground Allspice
- In a large mixing bowl combine the spiced apple cider mixture, melted butter, sugars, milk, egg, and vanilla. Whisk until smooth.1/2 cup Unsalted butter, 1/2 cup Brown Sugar, packed, 1/2 cup Granulated sugar, 1/4 cup Heavy cream, 2 tsp Vanilla Extract, 1 whole Egg
- Add the dry ingredients into the wet ingredients and fold to combine, a whisk can be helpful in removing any lumps.2 cups All-purpose flour , 2 tsp Baking Powder, 1/2 tsp Kosher salt
- In a separate small bowl combine the cinnamon and sugar mixture.1 tbsp Cinnamon , 3 tbsp Granulated sugar
- Add half of the batter to the prepared loaf pan, drizzle in a few spoonful's of caramel and sprinkle half of the cinnamon sugar mixture, swirl into the batter. Add the remaining batter on top and top with more caramel and the rest of the cinnamon sugar, swirl into batter. Bake for 40-45 minutes until a toothpick inserted comes out clean. Transfer to a cooling rack.
For the maple butter:
- In a mixing bowl add the softened butter, use a hand mixer fitted with a whip attachment to whip the butter until light and airy, 2-3 minutes. Add in the maple syrup and cinnamon, mix to combine.1/2 cup Unsalted butter, 2 tbsp Pure maple syrup, 1/2 tsp Ground cinnamon
- Allow the bread to cool slightly before slicing, serve with a slather of the soft maple butter, extra caramel, and enjoy!
Notes
*Apple pie spice can be used instead of a homemade blend of spices.
*Portion scoops are very helpful for scooping the batter cleanly into the loaf pan!
*When making the caramel, remove the cooked sugar from the heat as soon as it begins to turn an amber color so it doesn't continue cooking and burn.
Recipe Tips:
- Reduce the cider: Simmering the apple cider first concentrates the flavor and makes the muffins taste extra rich without adding too much liquid.
- Soften the butter: Let the butter sit at room temperature before mixing so it whips up nicely. The butter can be whipped by hand or with a mixer.
- Don’t overmix the batter: Fold the dry ingredients in gently until just combined for light, fluffy muffins. A wire whisk helps to mix out any lumps.
- Layer the filling: Layer the batter with caramel and cinnamon sugar to create the swirl in the middle, extra caramel can be served over the sliced bread.
Nutrition
Serving: 1servingCalories: 610kcalCarbohydrates: 76gProtein: 4gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 266mgPotassium: 131mgFiber: 2gSugar: 49gVitamin A: 1066IUVitamin C: 0.5mgCalcium: 119mgIron: 2mg