Why Make This Recipe
Sourdough Apple Cider Donut Quick Bread is a delightful treat that combines the flavors of apple cider and warm spices. It’s perfect for fall, but you can enjoy it anytime. This recipe helps you use up sourdough discard while giving you a soft and moist loaf. The touch of cinnamon and nutmeg adds a cozy feeling, making this bread irresistible.
How to Make Sourdough Apple Cider Donut Quick Bread
Ingredients:
- 350 grams (1 1/2 cups) apple cider, reduced
- 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
- 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
- 14 grams (1 tablespoon) unsalted butter, melted
- 50 grams (1/4 cup) sugar
- 1 gram (1/2 teaspoon) cinnamon
Directions:
- Preheat the oven to 350 degrees F. Prepare a 9 x 5 inch loaf pan by greasing and lining it with parchment paper for easy removal.
- Bring the apple cider to a boil in a small saucepan. Once boiling, reduce to low heat and let it simmer until it reduces to 120 grams (1/2 cup). This usually takes about 20 minutes. Once done, let it cool.
- In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until mixed.
- In another bowl, whisk together dark brown sugar, egg yolks, sour cream, vanilla extract, oil, sourdough discard, and the reduced apple cider until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the quick bread to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
- On a rimmed baking sheet, mix sugar and cinnamon together. Brush melted butter on all sides of the loaf, then dip into the cinnamon sugar mixture.
- Slice the bread and enjoy it warm or at room temperature.
How to Serve Sourdough Apple Cider Donut Quick Bread
You can serve this quick bread warm right out of the oven or let it cool to room temperature. It pairs well with coffee or tea for breakfast or a snack. You can also enjoy it with a dollop of whipped cream or a spread of butter.
How to Store Sourdough Apple Cider Donut Quick Bread
Store the bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Thaw before serving.
Tips to Make Sourdough Apple Cider Donut Quick Bread
- Make sure to measure your ingredients accurately for the best results.
- Let the apple cider cool completely before mixing to avoid cooking the eggs.
- Keep an eye on the bread while baking. Ovens can vary, so check it a few minutes early.
Variation
You can add chopped apples or nuts to the batter for extra texture. If you like sweetness, try adding a bit of powdered sugar on top after it cools.
FAQs
1. Can I use store-bought apple cider?
Yes, store-bought apple cider works fine for this recipe.
2. What can I do with leftover sourdough discard?
This recipe is perfect for using sourdough discard, but you can also use it in pancakes, waffles, or other baked goods.
3. How can I tell when the bread is done baking?
Test the bread by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the bread is done.
Sourdough Apple Cider Donut Quick Bread
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful quick bread that combines the flavors of apple cider and warm spices, perfect for any time of the year.
Ingredients
- 350 grams (1 1/2 cups) apple cider, reduced
- 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
- 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
- 14 grams (1 tablespoon) unsalted butter, melted
- 50 grams (1/4 cup) sugar
- 1 gram (1/2 teaspoon) cinnamon
Instructions
- Preheat the oven to 350°F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
- Bring the apple cider to a boil in a small saucepan, then reduce heat and simmer until it reduces to 120 grams (1/2 cup), about 20 minutes. Let it cool.
- In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until mixed.
- In another bowl, whisk together dark brown sugar, egg yolks, sour cream, vanilla extract, oil, sourdough discard, and the reduced apple cider until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the quick bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- On a rimmed baking sheet, mix sugar and cinnamon. Brush melted butter on all sides of the loaf, then dip into the cinnamon sugar mixture.
- Slice the bread and enjoy warm or at room temperature.
Notes
Store the bread in an airtight container for up to 3 days. It can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg