Why You’ll Love This Recipe
I love that this bread comes together so easily with simple pantry ingredients. The batter mixes up quickly, and the cinnamon sugar topping bakes into a golden crust that makes each slice taste like a donut. It’s great to share at gatherings, but I also enjoy it with a cup of coffee on a quiet morning.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1 tbsp ground cinnamon
1/2 tsp salt
1 cup whole milk (or almond milk)
2 large eggs
1/2 cup unsalted butter, melted
1/4 cup brown sugar (for topping)
1 tsp vanilla extract
Directions
I begin by preheating my oven to 350°F (175°C) and greasing a loaf pan with nonstick spray.
In a large bowl, I whisk together the flour, granulated sugar, baking powder, cinnamon, and salt until evenly combined.
In another bowl, I whisk the milk, eggs, melted butter, and vanilla until smooth. Then I slowly add the wet ingredients to the dry mixture, stirring gently until just combined.
I pour the batter into the prepared loaf pan and spread it evenly. In a small bowl, I mix the brown sugar with a little more cinnamon and sprinkle it generously over the top of the batter.
I bake the loaf for 50–60 minutes, until golden brown and a toothpick inserted in the center comes out clean. I let it cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling.
Servings and Timing
This recipe makes about 10 servings. It takes around 15 minutes to prepare and 50–60 minutes to bake, for a total time of about 1 hour and 15 minutes.
Variations
Sometimes I stir in chopped nuts, like pecans or walnuts, for added crunch. I also like adding a swirl of cinnamon sugar through the middle for extra flavor. For a sweeter finish, I drizzle the cooled loaf with a simple glaze made from powdered sugar and milk.
Storage/Reheating
I keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. To reheat, I warm slices in the microwave for about 10–15 seconds. This bread also freezes well—I wrap slices individually and freeze for up to 2 months, then thaw at room temperature.
FAQs
Can I use a different type of milk?
Yes, I often use almond milk or oat milk, and the bread turns out great.
Can I make this bread gluten-free?
Yes, a 1:1 gluten-free flour substitute works well in place of all-purpose flour.
Do I need to use brown sugar for the topping?
I prefer it for the caramel-like flavor, but white sugar mixed with cinnamon also works.
Can I double the recipe?
Yes, I double the ingredients and bake in two loaf pans.
How do I prevent the bread from being too dry?
I avoid overmixing the batter and check for doneness around 50 minutes to keep it moist.
Can I add fruit to this recipe?
Yes, diced apples or blueberries make a delicious addition.
What’s the best way to slice the bread?
I let it cool completely before slicing to keep the loaf from crumbling.
Can I bake this in a different pan?
Yes, I’ve used a bundt pan or mini loaf pans, adjusting the baking time accordingly.
Can I turn this into muffins?
Yes, I pour the batter into a muffin tin and bake for about 18–20 minutes.
How do I make the topping extra crunchy?
I sometimes mix a tablespoon of melted butter into the cinnamon sugar topping before sprinkling it on.
Conclusion
This cinnamon sugar donut bread is one of my favorite ways to bring a little sweetness into my day. With its soft texture, golden topping, and warm spice, it feels like the perfect mix of a donut and a quick bread. I love baking it for family, friends, or just to enjoy with a hot cup of coffee.
