Homemade Cinnamon Donut Bread Recipe

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This Cinnamon Donut Bread captures all the sweet, spiced flavor of your favorite old-fashioned cinnamon donuts in a soft, moist loaf form. It’s the perfect cozy treat for breakfast, brunch, or an anytime snack—no frying required! With a rich cinnamon-sugar swirl and buttery crust, this easy quick bread tastes like a donut shop delight straight from your oven.

Ingredients:

For the Bread Batter:

  • 1/2 cup (1 stick) unsalted butter, melted

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 mins)

  • 1 tbsp vanilla extract

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

For the Cinnamon-Sugar Layer:

  • 1/4 cup granulated sugar

  • 1 tbsp ground cinnamon

Optional Topping:

  • 2 tbsp melted butter

  • 1/4 cup cinnamon-sugar mixture (for dusting)

  • Instructions:

    1. Preheat Oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

    2. Make Batter:
      In a large bowl, whisk together melted butter and sugar. Add eggs one at a time, mixing well. Stir in buttermilk and vanilla.

    3. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

    4. Combine:
      Gradually mix the dry ingredients into the wet until just combined. Don’t overmix.

    5. Layer and Swirl:
      Pour half of the batter into the prepared pan. Sprinkle with the cinnamon-sugar layer. Add the remaining batter and gently swirl with a knife or skewer.

    6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

    7. Optional Topping:
      While warm, brush with melted butter and sprinkle generously with cinnamon-sugar for that classic donut crust.

      Tips:

      • For extra indulgence, glaze it with vanilla icing or drizzle with cream cheese glaze.

      • Store covered at room temperature for up to 3 days or refrigerate up to a week.

      Would you like a gluten-free or dairy-free variation as well?

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