Description
This Cinnamon Donut Bread is a cozy, tender loaf that tastes just like your favorite old-fashioned cinnamon donuts. With a rich swirl of cinnamon-sugar throughout and a buttery topping, it’s the kind of recipe that fills your kitchen with the warmest aromas and your heart with comfort. Perfect with a hot cup of tea or as an afternoon treat, this loaf brings the charm of a donut shop into your own oven—minus the frying.
Ingredients
For the Bread:
-
2 cups all-purpose flour
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1 cup granulated sugar
-
1 cup milk (dairy or plant-based)
-
2 large eggs
-
1/2 cup unsalted butter, melted and slightly cooled
-
2 teaspoons vanilla extract
For the Cinnamon Swirl:
-
1/3 cup granulated sugar
-
1 tablespoon ground cinnamon
For the Topping:
-
2 tablespoons unsalted butter, melted
-
1/4 cup granulated sugar
-
1 teaspoon ground cinnamon
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
-
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.
-
In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until fully combined.
-
Slowly pour the wet ingredients into the dry ingredients and mix gently until just combined. Don’t overmix.
-
In a small bowl, combine the cinnamon and sugar for the swirl.
-
Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon-sugar swirl over it. Repeat with the remaining batter and swirl mixture.
-
Use a knife to gently swirl the cinnamon sugar into the batter.
-
Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
-
Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack.
-
While still slightly warm, brush the top with melted butter, then sprinkle evenly with the cinnamon-sugar topping.
-
Let it cool before slicing and serving.
Notes
-
For an extra tender loaf, don’t overmix the batter—just stir until combined.
-
You can add chopped nuts or a handful of raisins into the batter for a twist.
-
This bread keeps well at room temperature for 2–3 days or can be frozen for later.
-
To make muffins instead, divide the batter into a muffin tin and reduce baking time to about 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes