Description
This Cinnamon Donut Bread combines the nostalgic flavor of cinnamon-sugar donuts with the ease of a quick loaf. Moist, marbled, and perfectly sweet, it’s ideal for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (divided)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon (divided)
- 2 large eggs
- 1 cup milk or buttermilk
- 1/2 cup melted butter or oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 tsp of cinnamon.
- In a separate bowl, mix granulated sugar, 1/4 cup brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
- Gradually fold the dry mixture into the wet mixture until just combined.
- In a small bowl, combine remaining 1/4 cup brown sugar and 1/2 tsp cinnamon to make the swirl mixture.
- Pour half the batter into the loaf pan, sprinkle half the cinnamon-sugar swirl, add the remaining batter, and top with the rest of the swirl mixture.
- Use a knife to gently swirl the mixture into the batter.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use buttermilk for extra tenderness and a slight tang.
- Let the loaf cool before slicing to help it set.
- Store in an airtight container for up to 3 days at room temperature.
- Freeze for up to 3 months—thaw at room temperature or overnight in the fridge.
- Microwave slices for 15 seconds to revive that fresh-baked warmth.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
