I remember one late night when a whiff of cinnamon apples woke me up. I busted out my slow release cooker and thought dang y’all I need that Apple Cider Donut Loaf right now. I could almost taste the warm cake full of tangy spice and sweet apple vibe.
My kitchen felt like a tiny bakery loft in the city. I peeked into the pot and saw steam swirling like a living thing. I knew each hiss of that pressure valve meant I was closer to a slice of heaven.
When that quick release steam filled the room I paused to let the broth depth of aromas sink in. I swear it felt like time slowed for a sec and I just soaked it all up before digging in.
Why pressure wins hearts bullets five to seven
- I get a super moist crumb in half the time it takes for an oven bake. Plus y’all know I love a fast treat.
- Steam cousins like quick release keep the loaf from getting soggy but still pull out every bit of juice and spice.
- That broth depth of flavor is no joke. The air inside the pot infuses every crumb.
- Slow release lets the loaf finish off nice and gentle so you dont end up with a cracked top.
- You barely babysit the pot. You set timer and go chill or catch up on your fave show.
- Zero worry about burning the bottom cause the seal keeps temps steady and rocking for the perfect bake.
Ingredient kit rundown eight to ten items
- All purpose flour about two cups sifted well for a light crumb.
- Ground cinnamon two tablespoons to nail that apple donut vibe.
- Baking powder two teaspoons for a gentle rise without weird taste.
- Granulated sugar one cup to add sweet punch.
- Brown sugar half cup for extra depth and slight molasses vibe.
- Eggs two of em at room temp to help it bind real nice.
- Milk half cup buttermilk works too if you want extra tang.
- Apple sauce half cup packed or you can dice one apple fine if you like texture.
- Vanilla extract one teaspoon for warm sweet notes throughout.
- Apple cider quarter cup soak that spiced cake loaf with extra juice.
Step timeline inside the pot six to eight
- First I whisk flour sugars baking powder and cinnamon in a big bowl until they look well mixed without clumps or weird specks.
- Next I beat eggs milk apple sauce vanilla and apple cider in another bowl then pour into the dry mix and stir just till it comes together without overmixing.
- Then I grease a loaf pan good and pack the batter inside pressing it down so its nice and even without air gaps.
- I pour about a cup of water in the bottom of the pot and place a trivet in there so the pan sits up off the water layer.
- I slide the loaf pan onto the trivet lock the lid and hit high pressure for thirty minutes using a quick release at end.
- When the timer dings I do the quick release valve trick then wait a sec before popping the lid to keep that crust intact.
- I lift the pan out and let it rest ten to fifteen minutes before tipping it out on a wire rack so it cools without soggy bottom.
Shortcut valve tricks three to five
- If you are in a real hurry you can skip the trivet and wrap the pan in foil so it sits on a sling of foil ropes just above the liquid surface.
- I sometimes do a slow release for five minutes then switch to quick release to lock in more moisture and avoid a top volcano effect.
- Wanna keep the top super soft cover the loaf pan with a loose piece of foil before sealing so condensation doesnt leave it crusty.
- If you want extra steam lift the lid for ten seconds halfway through cooking then relock it for a little fresh burst of pressure.
First spoonful story
The first time I sliced in I pressed the tines in and felt that gentle spring back. I was like heck yeah this is legit.
Then I took a bite and my mind wandered to childhood fairs where I grabbed apple cider donuts hot and steamy. This loaf nailed that warmth.
I could taste the brown sugar depth and the cinnamon hug dancing with bits of apple sauce. It felt homey in my mouth.
I sat back with a cold glass of milk and just stared at that slice for a sec cause it was too pretty to eat at first glance.
Leftover jar guide
Once you got slices leftover pack em in a mason jar or airtight container. Make sure each slice is cool so you dont trap steam inside.
You can smack a sheet of parchment between layers so they dont stick but still breathe a bit. This keeps that soft crust intact.
If youre ready to serve them next day hit a slice with thirty seconds in the microwave or toast low heat for of that fresh outta the kitchen vibe.
For a snazzy treat I sometimes spread a thin smear of cream cheese or dab honey then warm it up to melt just a touch.
Feel good send off with six FAQs
- Can I swap regular milk for almond milk Sure y’all can use almond or oat milk. It might tweak the crumb a bit but still gives lovely taste.
- Why use apple cider instead of water Apple cider brings extra fruit punch and cozy spice aroma way better than plain water.
- What if I skip the quick release You could do fully slow release but top might get soggy or crack in odd spots so I dont usually do that.
- Can I double the recipe You can but you might need a bigger pot or do two batches so pressure stays even.
- How do I know when it is done A toothpick in center should come out mostly clean with a few crumbs but not wet batter.
- Why is my loaf dense sometimes You may have overmixed or not measured baking powder right. Check your powder date and stir just enough.
Apple Cider Donut Loaf
Equipment
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 9x5 inch loaf pan
- 1 measuring cups
- 1 measuring spoons
- 1 oven mitts
- 1 wire rack for cooling
Ingredients
- 2 cups all-purpose flour
- 1 cup apple cider Ensure that the apple cider is fresh for the best flavor.
- 1 cup granulated sugar
- ½ cup unsalted butter, softened 1 stick.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and grease the 9x5 inch loaf pan with butter or cooking spray.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, incorporating each fully before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet mixture, alternating with the apple cider. Start and end with the flour mixture, and mix until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, mix the ¼ cup of sugar and 1 teaspoon of cinnamon in a small bowl for coating.
- Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, brush the top of the loaf with melted butter and sprinkle the cinnamon-sugar mixture generously on top.
