Description

A moist, spiced donut loaf infused with brown butter and reduced apple cider, baked on a grill using indirect heat for a smoky, bakery-quality treat.

Ingredients

Scale

1 cup (226g) unsalted butter
1 cup (240ml) fresh apple cider
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 cup (120g) powdered sugar, sifted
1–2 tablespoons reduced apple cider (for glaze)
1/2 cup sugar mixed with 1 tablespoon cinnamon (for rolling)

Instructions

Melt butter in a saucepan over medium heat, swirling occasionally, until milk solids turn golden brown and it smells nutty (5-7 minutes). Pour into a heatproof bowl to stop cooking.
Simmer apple cider in a small saucepan over medium-high heat until reduced by half (about 1/2 cup). Let cool slightly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
In another bowl, whisk cooled brown butter, reduced cider, sugar, oil, eggs, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix. Fold in diced apples if using.
Set up grill for indirect heat at 325-350°F (160-175°C). Add soaked wood chips to the heat source.
Grease a 9×5 inch metal loaf pan. Pour in batter and place on the cool side of the grill. Close lid.
Bake for 45-50 minutes. At the 30-minute mark, tent with aluminum foil if the top is getting too dark.
Check for doneness with a toothpick; it should come out clean or with moist crumbs.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Whisk powdered sugar with 1-2 tablespoons reduced cider to make a glaze. Drizzle over the cooled loaf and roll the top in cinnamon sugar.

Notes

Ensure you use real apple cider, not juice, for authentic flavor. Reduce the cider by half to concentrate flavor and prevent a wet batter. Monitor grill temperature closely; indirect heat is crucial. The loaf tastes better the next day as spices meld. For gluten-free, use a 1:1 GF flour blend. For vegan, swap butter for vegan butter and eggs for flax eggs.

Prep Time: 35 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28
Sodium: 250
Fat: 11
Saturated Fat: 5
Carbohydrates: 42
Fiber: 1
Protein: 3

Keywords: fall baking, grilled desserts, apple cider donuts, brown butter, outdoor baking, grill recipes, autumn treats