Cinnamon Sugar Donut Bread

This cinnamon sugar donut bread brings together everything I love about doughnuts and quick breads with zero frying mess. The scent of spiced sugar fills the kitchen while it bakes. Each slice is soft and tender with a ribbon of cinnamon running through the center and a sweet, crisp top that reminds me of old-fashioned cinnamon-sugar donuts from my childhood bakery.

I first whipped this up after apple picking with my kids and now they ask for it whenever autumn rolls around. It quickly became a tradition to bake as the weather cools down always with extra cinnamon sugar on top.

Ingredients

• All purpose flour: gives structure and chew choose fresh flour for best texture
• Baking powder: ensures the loaf rises and turns out fluffy check it is not expired for proper lift
• Salt: balances out the sweetness and brings out the flavor
• Ground cinnamon: adds signature warmth opt for Saigon or Ceylon if you prefer subtle notes
• Granulated sugar: sweetens both the batter and creates that classic donut top look for a fine grind so it mixes smoothly
• Unsalted butter: adds richness and tenderness use high quality butter for the best crumb
• Large eggs: provide structure and moisture fresher eggs blend smoothly into the batter
• Milk: creates a light moist texture whole milk lends extra richness but any milk will work
• Vanilla extract: enhances the sweet and spiced flavors choose pure vanilla for deeper aroma
• Extra granulated sugar and cinnamon for the topping: builds that crispy sweet finish do not skip this step for real donut flavor

Instructions

Prepare the Pan and Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Generously grease a nine by five inch loaf pan with butter or cooking spray making sure to coat every corner to prevent sticking.

Mix the Dry Ingredients:

In a large bowl whisk together the flour baking powder salt and one teaspoon of cinnamon until thoroughly blended. Set this bowl aside so the leavening works evenly throughout the bread.

Cream the Butter and Sugar:

In another bowl cream the softened butter with one cup sugar using a sturdy spoon or hand mixer. Mix until it turns pale and fluffy which takes about two to three minutes. This step adds lightness to the final bread.

Add Eggs Milk and Vanilla:

Crack in the eggs one at a time mixing well after each addition. Stir in the milk and vanilla extract blending until the mixture is smooth and creamy.

Combine Wet and Dry Ingredients:

Slowly add the dry mixture into the wet ingredients folding gently with a spatula. Mix until just combined without overworking to keep your loaf tender not tough.

Build the Layers:

Pour half the batter into your prepared pan. In a small bowl stir together half a cup sugar and one tablespoon cinnamon for the filling and topping. Sprinkle half of this cinnamon sugar over the first layer of batter so you get a ribbon of sweetness in every slice.

Finish the Batter and Swirl:

Spread the remaining batter on top and then scatter over the rest of the cinnamon sugar. Use a knife to swirl the mixture with a few figure eight motions just enough to marble the layers without fully blending.

Bake:

Place the pan in the preheated oven and bake for fifty to sixty minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging.

Cool:

Let the bread cool in the pan for ten minutes before gently turning it out onto a wire rack. Wait until it is fully cool before slicing so you get neat pieces and the bread stays moist.

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I love the cinnamon sugar swirl the most. My favorite memory is watching my kids’ faces light up as they help sprinkle in the topping and swirl the bread before baking. That swirl is always the first part they eat.

Storage Tips

After the bread is completely cool wrap it tightly in foil or plastic wrap to keep its moisture. For longer storage slice and freeze the bread in single portions so you can pull out just what you need each morning.

Ingredient Substitutions

If you are out of butter swap in an equal amount of neutral oil for a slightly lighter crumb. Almond milk or oat milk work well if you do not have dairy milk. For a dairy free option try using coconut oil and plant based milk.

Serving Suggestions

Serve slices on their own or gently toast them with a little extra butter for a crunchy donut edge. I sometimes add a scoop of vanilla ice cream and a drizzle of warm caramel for a quick comfort dessert.

Cultural Touch

This recipe echoes the classic American coffee cake with roots in both donut shops and old fashioned sweet breads. It is a nostalgic flavor that reminds many of Sundays at the bakery.

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The cinnamon sugar topping makes every slice special. Enjoy this bread for breakfast or dessert and share the joy with those you love.

Frequently Asked Questions

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, though the bread may be denser and require a splash more milk for moisture.

→ What's the best way to swirl the cinnamon sugar mixture?

After layering, use a butter knife to gently drag through the batter for a marbled effect without overmixing.

→ How do I know when the loaf is fully baked?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready to come out of the oven.

→ Can I freeze leftover bread?

Absolutely! Wrap cooled slices well and freeze for up to 3 months. Thaw and reheat before serving.

→ What can I serve with this bread?

Pair with coffee, tea, or hot chocolate. It’s also delicious with a pat of butter or a drizzle of honey.