Cinnamon Donut Bread
This Cinnamon Donut Bread transforms your favorite bakery treat into an easy-to-bake, irresistibly moist loaf coated with a crackly cinnamon-sugar crust—perfect for breakfast, dessert, or coffee breaks.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring Cups and Spoons
- Spatula
- Whisk
- Parchment paper
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Topping
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan, dust with flour, and line with parchment paper for easy removal.
- In a bowl, whisk flour, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then vanilla.
- In a separate cup, mix milk and sour cream. Add to the butter mixture, alternating with dry ingredients (dry-wet-dry-wet-dry). Mix gently until combined.
- Mix 1/4 cup sugar with 1 tbsp cinnamon in a small bowl for the swirl and topping.
- Spread half the batter in the pan. Sprinkle with half the cinnamon sugar mixture. Add remaining batter and gently swirl with a butter knife. Sprinkle more cinnamon sugar on top.
- Bake for 50–55 minutes or until a toothpick inserted comes out with moist crumbs. Tent with foil if browning too quickly.
- Remove from oven, brush top with melted butter, and sprinkle remaining cinnamon sugar. Cool in pan 15 minutes, then transfer to rack.
Notes
Use room temperature ingredients for best results. For muffins, reduce baking time to 18–22 minutes. You can swirl in cream cheese or chopped nuts for variation.