Every single event, apple picking orchard and fall farm stand in New England MUST sell cider donuts. It’s canon, it’s unwritten law – Autumn in New England means apples, pumpkins and cider donuts.
So, if your not from New England you probably think cider donuts sound AWESOME! You probably have an idea in your head of sweet fried donuts that flood the air with the smells of apples and cinnamon. They are sweet and usually tasty because they are fried and rolled in cinnamon and sugar but it very rare to find one that even vaugely smells or tastes of apples. Most of them are just fried cake-style donuts rolled in cinnamon and sugar. They taste good because of what they are, but the flavor of the cider and the apples are completely lost in process.
This bread is different. While it tastes of the best cider donuts, it also tastes of apples. With both Apple Sauce and Apple Cider Syrup, the flavor is doubled up. The classic coating of cinnamon and sugar still graces the top of the bread, but instead of deep-frying, the batter is baked in a loaf pan (or you could make muffins or use a baked donut pan). It also happens to use 100% whole wheat flour.
My picky Little Guy just doesn’t eat much right now, and he loves this bread. Everyone who has tried it has loved it. I freely admit that the best deep-fried cider donut I’ve had is still better than anything I could bake in an oven. However, considering I’m often disappointed in cider donuts, I think it’s safe to say that this bread is better than many of them. Try it yourself and you will probably agree. Enjoy!