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Delicious cinnamon sugar donut bread ready to be enjoyed for breakfast.

Cinnamon Sugar Donut Bread

A warm and soft bread that combines the flavors of cinnamon and sugar, delivering a delightful treat that’s perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour A staple that gives the bread its tender texture.
  • 1 cup granulated sugar Adds sweetness to the dough.
  • 2 teaspoons baking powder Provides lift for a fluffy texture.
  • 1 teaspoon kosher salt Enhances flavors, balancing sweetness.
Wet Ingredients
  • 1 cup whole milk Keeps the bread moist.
  • 1 large egg Acts as a binder.
  • 1/2 cup unsalted butter Adds buttery flavor.
  • 1 teaspoon vanilla extract Adds warmth and sweetness.
Topping
  • 1/4 cup unsalted butter Helps the sugar mixture adhere.
  • 1/2 cup granulated sugar Creates a delightful crunch.
  • 2 teaspoons ground cinnamon The star flavor of the bread.
  • 1/4 teaspoon ground nutmeg Enhances the cinnamon experience.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan well and line it with parchment paper, leaving a slight overhang to lift the loaf out easily.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt until evenly distributed. Break up any lumps.
  3. In another bowl, whisk together the wet ingredients: milk, egg, melted unsalted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry mixture and stir just until combined.
Baking
  1. Spoon the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  2. While the loaf bakes, melt the 1/4 cup unsalted butter and mix the sugar, cinnamon, and nutmeg in a shallow dish.
  3. When the loaf is warm but not piping hot, brush it with the melted butter and roll it into the cinnamon-sugar mixture until evenly coated.

Notes

Store cooled bread wrapped in plastic wrap or in an airtight container for up to 2 days. For longer storage, freeze individual slices wrapped in parchment and foil.