This Cinnamon Donut Bread combines the cozy warmth of cinnamon with the soft, tender crumb of a donut, all in a quick and easy loaf form. Perfect for breakfast, dessert, or an afternoon snack, it’s coated in a buttery cinnamon-sugar topping that will make every bite irresistible.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cinnamon Sugar Layer:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9×5-inch loaf pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
In a small bowl, mix the sugar and cinnamon for the cinnamon sugar layer.
Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle the cinnamon sugar mixture over the batter. Top with the remaining batter and smooth the surface.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
While the bread cools, combine the sugar and cinnamon for the topping in a small bowl. Brush the top and sides of the warm bread with melted butter, then sprinkle generously with the cinnamon sugar mixture.
Let the bread cool completely before slicing and serving.
Cooking Notes
- Ensure your buttermilk is at room temperature for a smoother batter. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- For extra cinnamon flavor, double the cinnamon sugar layer and swirl it through the batter with a knife.
Variations
- Add 1/2 cup of chopped nuts like pecans or walnuts for a crunchy texture.
- Drizzle the cooled loaf with a simple glaze made from powdered sugar and milk for added sweetness.
- Use brown sugar instead of granulated sugar in the cinnamon sugar layer for a deeper, caramel-like flavor.
Frequently Asked Questions (FAQs)
Can I freeze Cinnamon Donut Bread?
Yes, wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature and add the topping fresh before serving for best results.
How should I store this bread?
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
This Cinnamon Donut Bread is a deliciously sweet treat that’s simple to make and packed with flavor. The buttery cinnamon sugar topping takes it over the top, giving it that signature donut-like taste and texture. Make a loaf today and savor a slice with your morning coffee or evening tea—you won’t regret it!
