Apple Cider Doughnut Loaf – Bake from Scratch

In a big saucepan, deliver cider to a boil over medium-high warmth; cook dinner, stirring sometimes, till lowered to ¾ cup (205 grams), 45 minutes to 1 hour. Take away from warmth, and let cool fully.

Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting extra prolong over sides of pan.

In a big bowl, whisk collectively ⅔ cup (133 grams) sugar, applesauce, oil, egg, and vanilla.

In a medium bowl, whisk collectively flour, 1 tablespoon (6 grams) cinnamon, baking powder, salt, and baking soda. Step by step add flour combination to sugar combination alternately with lowered cider, starting and ending with flour combination, whisking till simply mixed after every addition. Unfold batter into ready pan.

Spoon butter right into a pastry bag, and lower a ¼-inch opening in tip. Pipe butter in a line down middle of batter.

In a small bowl, whisk collectively remaining 2 tablespoons (24 grams) sugar and remaining ½ teaspoon (1 gram) cinnamon; sprinkle onto batter.

Bake till a picket decide inserted in middle comes out with just a few moist crumbs, 50 minutes to 1 hour. Let cool in pan on a wire rack for 10 minutes. Utilizing extra parchment as handles, take away from pan, and let cool fully on a wire rack. Retailer in an hermetic container for as much as 3 days.