Gluten Free Apple Cider Donut Bread

Gluten Free Apple Cider Donut Bread is one of my favorite treats for fall. This delicious bread combines the sweet and spicy flavors of apple cider with warm spices, resulting in a soft and moist loaf that captures the essence of autumn. Topped with a sweet sugar coating, this gluten free bread reminds me of classic apple cider donuts but in a more convenient form. I love enjoying it warm or toasted, making it the perfect gluten-free snack or breakfast to celebrate the cozy vibes of fall!

Recipe Ingredient Notes

Gluten Free Flour: I used my gluten-free flour blend, King Arthur Measure for Measure, and Bob's Red Mill 1-to-1 to test this Gluten Free Apple Cider Donut Bread. All three flour blends made the bread soft, moist, and flavorful. My favorite is the one made with King Arthur Measure for Measure. It seemed to stay fresh the longest. Even though I haven't tried other brands of flour, that doesn't mean they won’t work in this recipe. The flour blends I used contain xanthan gum.

Sourcream: Sour cream adds both flavor and fat to the recipe. I’ve tested this recipe also with greek yogurt, and they work equally well, so you can use either one.

Apple Cider: Apple cider refers to the non-alcoholic drink made from freshly pressed apples. It’s basically fresh apple juice that hasn’t been filtered, so it has a cloudy look because of the pulp and sediment. The flavor is sweet and a little tart. Don’t confuse it with apple cider vinegar or hard cider! You can find fresh apple cider in grocery stores, but the best kind usually comes from a local apple orchard. To get the best apple flavor, boil it down to make a reduction before using it in the recipe.

Apple Sauce: Be sure to use unsweetened applesauce without any added flavorings. You can use homemade applesauce if you prefer, but store-bought works just as well in this recipe. Apple Sauce helps to give the loaf some extra apple flavor and of course moisture.

Apple Pie Spice: You can buy apple pie spice at grocery stores or specialty spice shops, but it can be pricey for a small amount and sometimes hard to find. That’s why I prefer making my own blend at home, which is similar to my pumpkin pie spice mix. Feel free to adjust the spices to match your personal taste. Just make sure to store your homemade spice blend in an airtight container to keep it fresh.

What's the difference between Apple Cider and Apple Juice?

Apple cider and apple juice differ in their production methods, flavors, and appearances.

• Producers and Apple Farmers make apple cider from fresh-pressed apples with minimal processing. Since it isn’t filtered, it retains pulp and sediment, giving it a more natural quality. In contrast, manufacturers usually filter apple juice to remove pulp and sediment, and they often pasteurize it to extend its shelf life. Some apple juices even contain added sugars or preservatives.
• When it comes to flavor, apple cider has a bold taste that can be both sweet and tart, thanks to the pulp. Apple juice, on the other hand, is generally sweeter and milder, without the same tartness.
• Apple cider appears cloudy due to the pulp and sediment, while apple juice looks clear and golden because it has been filtered.

In short, apple cider is a less processed and more flavorful choice compared to the sweeter and clearer apple juice.

Apple Cider Reduction

Reducing apple cider before using it in recipes enhances the flavor by boiling off some of the water, leaving a more concentrated, rich apple taste. To reduce apple cider, simmer it in a medium saucepan over low to medium-high heat until it thickens and reduces by about half. Keep a close eye on it to prevent burning or over-reducing. Once it's ready, let it cool before using it to make the apple cider loaf. To cool it faster, I like to transfer the amount needed into a small bowl and place it in the fridge or freezer for a few minutes.

You can also prepare the apple cider reduction ahead of time and store it in the fridge for up to two weeks, or freeze it for longer storage. To freeze, let the reduction cool completely, then transfer it to an airtight container or freezer-safe bag, leaving a little room for expansion. You can keep it in the freezer for up to 6 months. When you're ready to use it, just thaw it in the fridge.

How to make an Apple Cider Donut Bread

This Gluten-Free Apple Cider Bread comes together quickly and easily. All you need are a few mixing bowls, a whisk, a flexible spatula, and a pastry brush. I highly recommend investing in an 8.4” x 4.5” x 4.1” Pullman loaf pan. While a standard loaf pan will work, a Pullman loaf pan is a great choice if you bake a lot of loaf breads or cakes. You won’t need a stand mixer or an electric hand mixer, making this recipe a breeze to prepare.

1. Start by reducing 500 grams of Apple Cider to about 220 grams. You will need 210 grams for the Apple Cider Bread. Pour the 210 grams of cider reduction into a small bowl and set aside to cool slightly. Then stir in the sour cream. Make sure to allow the reduced apple cider to cool or the sour cream will curdle.
2. Preheat the oven to 350F, spray the Pullman loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
3. In a separate bowl, mix the gluten-free multi-purpose flour, cornstarch, baking powder, baking soda, apple pie spice, and kosher salt. Make sure to sift or stir the mixture well.
4. Melt the butter in a microwave-safe bowl, then mix it with the oil and let it cool for a few minutes.

5. In a large bowl, combine the light brown sugar, applesauce, vanilla extract, and room temperature large eggs. Whisk everything together until it’s fully combined.
6. While whisking the egg and sugar mixture, slowly add the melted butter and oil mixture. Keep whisking until the mixture is well combined.
7. Next, mix in the dry ingredients until smooth, then add the apple cider and sour cream mixture. The batter will be thick, so try not to overmix it to avoid making the gluten free apple cider donut bread dense.

6. Pour the batter for the apple cider bread into the prepared Pullman loaf pan. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread (which will happen anyways but this way you know where it will happen)
7. Place the Gluten Free Apple Cider Bread to the preheated oven and bake at 350F for 65 - 70 minutes. The top of the cake will be golden brown and a toothpick inserted into the center of your cake comes out clean. IF you use a different size of the pan, please adjust the baking time accordingly. If using a digital thermometer, the internal temperature should be 200F or higher.
8. Remove the bread from the oven and place it on a wire rack. Allow for it to cool in the loaf tin for 10-15 minutes.

Sugar Coating

Coating apple cider donut bread with cinnamon sugar adds a delicious layer of flavor and texture. The sweet and spicy cinnamon sugar complements the apple cider's natural sweetness and enhances the overall taste of the bread.

This coating also provides a pleasant crunch on the outside, contrasting nicely with the soft, moist interior of the bread. It makes the bread more visually appealing and gives it that classic donut-like experience, making each bite extra enjoyable!

If you are not a fan of the sugar coating, you can always skip it and dust the cake with powdered sugar instead.

1. While the apple cider bread cools, combine the granulated sugar with apple pie spice (or cinnamon for cinnamon sugar).
2. Melt about 20 grams of butter in a microwave-safe bowl.
3. Carefully remove the apple cider bread from the loaf pan and place it on a parchment-lined sheet pan topped with a cooling rack (this makes cleanup easier). Be sure to remove any parchment paper that is sticking to the loaf.
4. Brush the top of the cake with the melted butter and generously sprinkle it with the sugar mixture. Don’t hold back—go ahead and sprinkle generously! You can even cover the sides if you’d like.
5. Allow the cake to cool for at least 45-60 minutes before slicing.

Storage & Freezing

While this Apple Cider Loaf is delicious right out of the oven, I personally believe it tastes even better the next day. If you plan to make this cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and leave it overnight. The next day, brush the loaf with melted butter and sprinkle it with the Spiced Sugar Mixture for an extra burst of flavor.

To store any leftovers, simply place the bread in an airtight container at room temperature.

If you want to freeze the cake, allow it to cool completely without brushing it with butter or adding the sugar coating. Wrap the entire uncut loaf in plastic wrap and place it in an airtight container or a large ziplock bag. When ready to serve, allow for it to thaw in the fridge and brush with melted butter and top with the spiced sugar before serving. You can also freeze individual slices this way. When you’re ready to enjoy it, transfer the cake from the freezer to the fridge and let it thaw overnight.

FAQ - Gluten Free Apple Cider Donut Bread

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.