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Cinnamon Sugar Donut Bread fresh out of the oven, topped with cinnamon sugar

Cinnamon Sugar Donut Bread

Warm, spiced, and impossibly tender, this bread tastes like a tray of fresh donuts and is perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use a gluten-free blend for a gluten-free version
  • 2 teaspoons baking powder Ensure it’s fresh
  • 0.5 teaspoon salt Use sea or table salt interchangeably
  • 1 teaspoon ground cinnamon Adjust according to taste
Wet Ingredients
  • 1 cup granulated sugar Substitute with brown sugar for a richer flavor
  • 0.5 cup unsalted butter Replace with margarine or coconut oil for dairy-free
  • 2 large eggs For vegan option, use flax eggs
  • 0.5 cup milk Substitute with almond milk or oat milk for dairy-free
  • 1 teaspoon vanilla extract Can swap for almond extract
Cinnamon Sugar Topping
  • 0.25 cup cinnamon sugar Adjust ratios based on sweetness preference

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon until evenly distributed.
  3. In a large bowl, beat the softened unsalted butter with the granulated sugar until light and slightly fluffy, about 2–3 minutes by hand or 1–2 minutes with a mixer.
  4. Beat in the eggs one at a time, then stir in the milk and vanilla extract until the batter is smooth.
  5. Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
  6. Pour half the batter into the prepared pan, sprinkle half the cinnamon sugar over it, then add the remaining batter. Use a knife to gently swirl the cinnamon layer into the batter and top with the rest of the cinnamon sugar.
Baking
  1. Bake at 350°F (175°C) for 45–55 minutes, or until a skewer inserted near the center comes out with just a few moist crumbs.
  2. Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment and cool on a wire rack for another 20 minutes before slicing.

Notes

For extra shine, brush lightly with melted butter and dust more cinnamon sugar. Store slices at room temperature in an airtight container for up to 2 days. Freezing options available.