PRO TIP
The line of butter on top of the batter helps create the signature domed rise and lengthwise crack in the top of a quick bread loaf—not mention a little extra flavor!
APPLE CIDER DOUGHNUT LOAF
Makes 1 (8½x4½-inch) loaf
A crunchy sprinkle of cinnamon sugar simply but elegantly finishes this fragrant bread.
4 cups (960 grams) apple cider
⅔ cup (133 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
½ cup (120 grams) unsweetened applesauce
⅓ cup (75 grams) neutral oil
1 large egg (50 grams), room temperature
1 teaspoon (4 grams) vanilla extract
2⅔ cups (333 grams) all-purpose flour
1 tablespoon (6 grams) plus ½ teaspoon (1 gram) ground cinnamon, divided
2 teaspoons (10 grams) baking powder
1½ teaspoons (4.5 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda
1 teaspoon (4.5 grams) unsalted butter, room temperature
1. In a large saucepan, bring cider to a boil over medium-high heat; cook, stirring occasionally, until reduced to ¾ cup (205 grams), 45 minutes to 1 hour. Remove from heat, and let cool completely.
2. Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
3. In a large bowl, whisk together ⅔ cup (133 grams) sugar, applesauce, oil, egg, and vanilla.
In a medium bowl,
