Cinnamon Swirl Donut Bread

This cinnamon swirl donut bread brings together everything you love about a cinnamon sugar donut in a cozy, sliceable loaf. After countless test batches to perfect that tender, donut-like texture and gorgeous cinnamon swirl, I've created something that makes your kitchen smell like your favorite bakery and tastes even better than it looks.

Last weekend, I served this still slightly warm from the oven, and my daughter declared it "better than real donuts!" The secret lies in the buttermilk, which creates that perfect tender crumb.

Essential Ingredients

• Buttermilk: Creates that characteristic donut-like tenderness. The tanginess balances the sweetness perfectly.
• Molasses: Just a touch in the swirl mixture adds incredible depth of flavor.
• Canola Oil and Butter: This combination gives us the best of both worlds: moisture and flavor.
• Ground Cinnamon: Use fresh, fragrant cinnamon for the best flavor. I prefer Vietnamese cinnamon for its intensity.

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Detailed Instructions

Batter Creation:

Sift dry ingredients for the lightest texture. Cream fats and sugar until truly light and fluffy. Add eggs one at a time, beating well after each. Alternate flour and buttermilk additions. Mix just until combined to keep bread tender.

Swirl Mixture:

Reserve some batter for the swirl. Mix in brown sugar and cinnamon. Add molasses for rich color and flavor. The mixture should be slightly darker. Don't overmix - a few streaks are fine.

Layering Process:

Pour half the plain batter in the pan. Add dollops of cinnamon mixture. Swirl gently with a knife. Repeat layers with remaining batters. Don't overmix the swirls.

My journey to perfect this bread started with a craving for cinnamon donuts on a snowy day when I didn't want to leave the house.

Temperature Matters

A moderate oven (350°F) ensures the bread bakes evenly without over-browning the crust before the center is done.

Swirl Success

Use a light hand when creating the swirls - too much mixing and you'll lose those beautiful distinct patterns.

Make-Ahead Tips

You can prepare the cinnamon-sugar coating mixture ahead, but wait to coat the bread until just before serving for the best texture.

Serving Suggestions

While perfect on its own, this bread makes incredible French toast the next day (if it lasts that long!).

Chef's Essential Tips

• Room temperature ingredients create the best texture.
• Don't skip the buttermilk - it's crucial for that donut-like flavor.
• Let the bread cool for exactly 10 minutes before removing it from the pan.

Every time I make this cinnamon swirl donut bread, it fills the house with the most amazing aroma. It's become our favorite weekend breakfast treat, perfect with a cup of coffee and even better shared with friends and family.

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Frequently Asked Questions

→ Why do I need to alternate wet and dry ingredients?

Alternating helps ensure even mixing and prevents overmixing, resulting in a tender bread texture.

→ Can I make this without buttermilk?

You can make a substitute by adding 1/2 tablespoon lemon juice to regular milk and letting it sit for 5 minutes.

→ How do I know when the bread is done?

A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.

→ Can I freeze this bread?

Yes, wrap tightly and freeze for up to 3 months, but add the sugar coating after thawing.

→ Why let the bread cool before coating?

Cooling for 10 minutes helps the bread hold together when dipping in butter and sugar.