Cinnamon Sugar Donut Bread
This Easy Cinnamon Sugar Donut Bread is pure comfort! A soft, fluffy loaf swirled with a sweet cinnamon sugar mixture and topped with a delightfully crunchy crust. It tastes just like your favorite cinnamon sugar donut, but in an easy-to-make, shareable loaf. Perfect for breakfast, snack, or dessert. For another delicious quick bread, try our Easy Moist Banana Bread.
Servings: 10 slices
Calories: 280kcal
Equipment
- 9x5-inch Loaf Pan Essential for this recipe.
- Electric Mixer For creaming butter and sugar.
- Mixing Bowls Two medium-sized bowls.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar (for batter)
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup milk
- 1 tsp vanilla extract
- 0.5 cup granulated sugar (for swirl)
- 1 tbsp ground cinnamon (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
- In another bowl, cream together softened butter and 1 cup sugar until light and fluffy. Add eggs one at a time, then stir in milk and vanilla.
- Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
- In a small bowl, mix ½ cup sugar and 1 tablespoon cinnamon. Pour half the batter into pan, sprinkle with half the cinnamon sugar. Add remaining batter, then top with remaining cinnamon sugar.
- Use a knife to gently swirl the batter, creating a marbled effect. Bake for 50-60 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Pro Tips: The key to a beautiful swirl is layering the batter and cinnamon sugar, then gently swirling with a knife – don't overmix! For the most accurate flour measurement, spoon it into your measuring cup and level it off. Ensure your butter, eggs, and milk are at room temperature for a smooth, emulsified batter. Check for doneness at the 50-minute mark to avoid overbaking. This bread is even more delicious the next day!