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Moist cinnamon donut bread with a sugar swirl and crispy coating

Delightful Cinnamon Donut Bread Recipe

This delightful Cinnamon Donut Bread combines the comforting flavors of cinnamon and sugar in a moist, easy-to-make loaf. Perfect for breakfast or a sweet treat, it offers all the deliciousness of a donut in a simple bread format.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 cups all-purpose flour (250 g)
  • 1 ½ cups granulated sugar (300 g)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ¼ cups whole milk (306 g)
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon vanilla extract
Cinnamon Sugar Topping
  • ¼ cup unsalted butter (½ stick / 57 g), melted
  • ½ cup granulated sugar (100 g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Equipment

  • Oven
  • Loaf pan
  • Large mixing bowl
  • Whisk
  • parchment paper
  • Brush

Method
 

Preparation
  1. Preheat your oven to 350°F and spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
  2. In a large bowl, combine the flour, 1 ½ cups granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, egg, 2 tablespoons melted butter, and vanilla extract until well combined.
Baking
  1. Pour the milk mixture into the flour mixture, stirring gently until just combined; be careful not to overmix as the batter should be a bit runny.
  2. Pour the batter into the prepared loaf pan, spreading it evenly.
  3. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few crumbs and the top is golden brown.
Topping Application
  1. Remove the bread from the oven and let it cool in the pan for about 10 minutes, then carefully transfer it to parchment paper.
  2. While the bread is still warm, gently brush its entire surface with ¼ cup melted butter for the topping.
  3. In a small bowl, mix together the remaining granulated sugar, cinnamon, and nutmeg for the topping.
  4. Evenly sprinkle the sugar and spice mixture over the butter-coated bread, turning the loaf as needed to coat all sides.

Notes

Do not overmix the batter; it should be a bit runny. You may have leftover sugar and spice mixture for the topping, which can be saved and reused.