Cinnamon Donut Bread 🥯❤️ – Sweet, Spiced & Perfect for Family Mornings
This Cinnamon Donut Bread is a cozy morning treat that combines the soft crumb of a classic loaf with the cinnamon-sugar magic of your favorite donut shop. It’s simple to make, perfect for family breakfasts or weekend baking, and makes your whole kitchen smell like a bakery. ☕🍞
Why You’ll Love This Recipe
- ✅ Tastes like a cinnamon sugar donut—but in loaf form!
- ✅ Pantry-friendly ingredients
- ✅ Ready in under 1 hour
- ✅ Great with coffee or tea
- ✅ Freezer-friendly and easy to share
🧾 Ingredients (Makes 1 Loaf)
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Eggs | 2 large |
| Milk or buttermilk | 1 cup |
| Melted butter (or oil) | 4 tbsp |
| Vanilla extract | 1 tsp |
Optional: Extra cinnamon-sugar for swirl or topping, brown sugar, nutmeg, butter for brushing.
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs, then whisk in milk, melted butter, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed—do not overmix.
- Optional Swirl: Mix a few tablespoons of batter with brown sugar and cinnamon, and layer it through the loaf for a marbled effect.
- Pour batter into loaf pan. Smooth top. Bake for 45–60 minutes, or until a toothpick inserted comes out clean.
- Let cool 10 minutes. For donut-style topping, brush top with butter and sprinkle cinnamon sugar while warm.
🥣 Tips for Best Results
- Use room temperature eggs for better mixing.
- Don’t overmix once you add flour—just stir until moistened.
- Cover loosely with foil during last 10 minutes if top browns too fast.
- Buttermilk gives more tender crumb than regular milk.
🧠 Nutrition (Per Slice, Approximate)
| Nutrient | Amount per Slice* |
|---|---|
| Calories | 250–320 kcal |
| Protein | 4–6 g |
| Carbohydrates | 35–45 g |
| Sugars | 15–25 g |
| Fat | 10–15 g |
| Fiber | 1–2 g |
*Based on 10–12 slices per loaf. Adjust for portion size and toppings.
💡 FAQs
Q1: Can I use buttermilk?
Yes! It makes the bread more tender and adds a slight tang—highly recommended.
Q2: What if I don’t have a loaf pan?
Use a square baking dish or muffin tins. Adjust baking time accordingly.
Q3: How do I store it?
Wrap in foil or place in airtight container. Keeps 2–3 days at room temp or 5 in fridge.
Q4: Can I freeze it?
Yes. Slice, wrap individually, and freeze for up to 2 months. Toast or microwave to reheat.
Q5: Can I make it less sweet?
Reduce sugar in the batter to ¾ cup and skip or scale back the topping.
Q6: What’s the crack on top?
It’s normal for loaf cakes and adds charm—it forms as the loaf rises in the oven.
Q7: Can I add nuts or raisins?
Absolutely. Add chopped walnuts, pecans, or raisins to the batter before baking.
Q8: Does it taste like a donut?
Yes! Especially with the buttery cinnamon-sugar topping. It’s like a baked cinnamon cake donut.
Q9: Can I use non-dairy milk?
Yes, almond, oat, or soy milk works. Texture may vary slightly.
Q10: Can I double the recipe?
Yes, but bake in two pans for even results. Increase baking time if using larger pans.
💬 Final Thoughts
This Cinnamon Donut Bread is the perfect weekend bake—simple, satisfying, and filled with the aroma of cinnamon and butter. Whether served warm with coffee or sliced for lunchboxes, it’s always a hit. 🥰
