Cinnamon Sugar Donut Bread

This irresistible loaf perfectly captures the essence of a fresh-from-the-bakery cinnamon sugar donut in a convenient quick bread form. Each slice delivers a tender, moist interior surrounded by that unmistakable sugary-spiced coating that makes donuts so addictive. With its rich buttery crumb and warm aromatic spices, this bread creates the perfect balance of comforting flavors and contrasting textures - the soft, delicate interior against the slightly crunchy, sweet cinnamon-sugar crust will have everyone reaching for a second slice.

I first created this recipe on a cool autumn morning when my family was craving something sweet and comforting, but I didn't want the mess and effort of making actual donuts. The moment this loaf came out of the oven and I brushed it with melted butter and that aromatic spiced sugar, I knew we had a winner. My children, who typically race through breakfast, actually lingered at the table, savoring each bite and collecting every last sugar crumb from their plates. Now it's one of our most requested weekend treats, and I often make a double batch – one for immediate enjoyment and another to slice and freeze for quick weekday breakfasts.

Perfect Ingredients for Cinnamon Sugar Donut Bread

• Whole milk: Provides richness and moisture that creates that tender donut-like texture; its fat content is important for the perfect crumb
• Unsalted butter: Adds richness and flavor while allowing you to control the salt level; European-style butter with higher fat content makes an even more luxurious loaf
• Granulated sugar: Creates the perfect level of sweetness in the bread and forms that classic crystallized coating when mixed with spices
• Eggs: Bind everything together while adding richness and structure; room temperature eggs incorporate more easily
• All-purpose flour: The foundation that provides structure; measuring it correctly (spoon and level) ensures a tender crumb
• Baking powder: Provides the perfect rise without being overly cakey; fresh baking powder is essential for proper leavening
• Ground cinnamon: The signature spice that makes this bread instantly recognizable as donut-inspired; use fresh, high-quality cinnamon for the best flavor
• Ground nutmeg: The secret ingredient that truly makes this taste like a donut; freshly grated nutmeg offers the most vibrant flavor

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I've found that taking the extra minute to bring the eggs to room temperature makes a significant difference in how evenly they incorporate into the batter, resulting in a more uniform texture throughout the loaf. Simply place them in a bowl of warm (not hot) water for about 5-10 minutes before cracking.

Step-by-Step Cooking Instructions

Step 1:

Prepare your pan properly – Preheat your oven to 350°F and position the rack in the center. Thoroughly grease a 9×5-inch loaf pan with butter or non-stick spray, then dust lightly with flour. For insurance against sticking, you can line the bottom with parchment paper with overhanging sides to create handles for easy removal later.

Step 2:

Mix the wet ingredients with care – In a large bowl, cream together ½ cup (1 stick) of room temperature unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. This incorporation of air is crucial for a tender crumb. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1½ teaspoons vanilla extract until just combined.

Step 3:

Combine dry ingredients separately – In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. This separate mixing ensures the leavening agents and spices are evenly distributed throughout the batter.

Step 4:

Create the perfect batter – Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of whole milk, beginning and ending with the dry ingredients (dry-wet-dry-wet-dry). Mix gently after each addition, just until combined. Be careful not to overmix, which can develop the gluten and create a tougher bread. The batter should be smooth but still have some texture.

Step 5:

Bake to golden perfection – Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter a couple of times to release any air bubbles. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly domed.

Step 6:

Create the signature topping – While the bread is baking, prepare the cinnamon-sugar coating. In a small bowl, combine ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Mix thoroughly to ensure the spices are evenly distributed throughout the sugar. Melt ¼ cup (4 tablespoons) of unsalted butter in a separate small bowl.

Step 7:

Apply the cinnamon-sugar magic – Allow the baked bread to cool in the pan for about 10 minutes, then carefully remove it and place on a wire rack with a baking sheet underneath to catch any sugar that falls. While the bread is still warm (but not hot), brush the entire loaf – top, sides, and even bottom if desired – with the melted butter. Immediately sprinkle and press the cinnamon-sugar mixture all over the buttered surfaces, being generous with the topping.

Step 8:

Cool properly for the perfect texture – Allow the bread to cool completely before slicing, which helps the sugar coating adhere and lets the internal structure set properly. This patience will be rewarded with clean slices and the perfect texture. Once cooled, use a serrated knife to gently saw through the sugar coating for the neatest slices.

The Secret to Perfect Texture and Flavor

What makes this bread truly special is the contrast between the light, tender interior and the sweet, slightly crunchy exterior. The key lies in not overmixing the batter and in applying the butter and cinnamon-sugar mixture while the bread is still warm enough for the butter to be absorbed slightly, creating that characteristic donut-like crust.

The first time I served this to friends during a weekend brunch, I watched as conversation momentarily stopped while everyone took their first bite. That moment of silent appreciation told me everything I needed to know about this recipe's success. One friend even commented that it was "dangerous" to know how to make something that tastes so much like a donut but is so much easier to prepare!

Perfect for Any Time of Day

While this bread makes an obvious choice for breakfast or brunch, its versatility extends well beyond the morning hours. I've served it as a sweet accompaniment to afternoon tea, as an after-school snack for hungry kids (who think they're getting an extra-special treat), and even as a simple dessert when warmed slightly and topped with a scoop of vanilla ice cream.

For an extra-special weekend breakfast, try slicing the bread and using it to make French toast. The cinnamon-sugar coating caramelizes in the pan, creating an indulgent breakfast that will make you the hero of any family gathering.

My youngest son, who has appointed himself the family's "donut expert," gave this bread his highest compliment when he declared it "even better than the donut shop because it's not gone in two bites." Coming from a child who typically inhales donuts in record time, the fact that he savored each slice of this bread told me everything I needed to know about its success.

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I'll never forget making this bread for a teacher appreciation breakfast at my children's school. Amid a table full of store-bought pastries, my humble loaf was sliced and gone within minutes. Three different teachers later asked for the recipe, each mentioning how it transported them back to childhood Saturday mornings with fresh donuts. That's the magic of this simple bread – it's not just delicious; it creates a moment of nostalgic joy with every slice.

Frequently Asked Questions

→ Can I make this bread ahead of time?

Yes! This bread actually tastes even better the day after baking as the flavors have time to develop. The sugar coating will remain intact if stored properly in an airtight container at room temperature for 2-3 days. For longer storage, freeze slices wrapped individually for up to 3 months.

→ Can I make this recipe as muffins instead of a loaf?

Absolutely! Pour the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at 350°F for about 18-22 minutes or until a toothpick comes out clean. After cooling for 5 minutes, dip the tops in melted butter and then in the cinnamon-sugar mixture. This will yield about 12-14 muffins.

→ Why is my bread sinking in the middle?

This could happen if the bread is underbaked or if the oven door was opened during baking. Make sure to bake until a toothpick inserted in the center comes out with just a few crumbs. Also, avoid opening the oven door during the first 45 minutes of baking to prevent temperature fluctuations.

→ Can I use non-dairy milk in this recipe?

Yes, you can substitute the whole milk with almond milk, soy milk, or oat milk. The texture might be slightly different, but the bread will still be delicious. For a richer result with non-dairy milk, consider adding an extra tablespoon of oil or vegan butter to the batter.

→ How do I know when the bread is perfectly baked?

The bread is done when a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). The top should be golden brown and spring back slightly when touched. If the top is browning too quickly but the center isn't done, tent it loosely with aluminum foil for the remaining baking time.