I’ve burnt things you wouldn’t believe. I once set a fire alarm off with a salad. But after years in loud kitchens and quiet mornings at home, I’ve learned one thing: the best food is often the simplest.
And that brings us to this Cinnamon Donut Bread.
It’s everything you love about a warm, cinnamon-sugar donut, but you don’t have to deal with hot oil or weird dough. It’s a simple quick bread. It’s heaven. Trust me, your kitchen is about to become the most popular room in the house.
What You’ll Need
This recipe uses basic stuff you probably have. No weird ingredients here, I promise.
- For the Bread:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Required Tools
You don’t need a fancy kitchen for this. Just the basics.
| Tool | Purpose |
|---|---|
| Loaf Pan (8×4 in) | Baking the bread |
| Mixing Bowls | For wet & dry mix |
| Whisk | Mixing ingredients |
| Pastry Brush | Applying butter top |
How to Make Cinnamon Donut Bread
Follow these steps. Don’t overthink it. It’s hard to mess this up.
Step 1: Get your oven ready. Set it to 350°F. Grease your loaf pan with some butter or non-stick spray so the bread doesn’t stick.
Step 2: Mix the dry stuff. In a big bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Mix the wet stuff. In another bowl, whisk the milk, egg, melted butter, and vanilla. Make sure it’s all mixed well.
Step 4: Combine everything. Pour the wet mixture into the dry mixture. Stir it gently until it’s just combined. A few lumps are okay—don’t overmix it.
Step 5: Pour the batter into your greased loaf pan. Spread it out so it’s even.
Step 6: Bake for about 60-70 minutes. To check if it’s done, stick a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.
Step 7: Let it cool for about 10 minutes in the pan. Then, carefully take it out and put it on a wire rack or parchment paper.
Step 8: While the bread is still warm, brush the melted butter for the topping all over it. Get the top and the sides.
Step 9: In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle this all over the buttered bread. Pat it gently so it sticks.
Step 10: Let it cool a bit more, then slice it up and try not to eat the whole thing at once.
Pro Tips
After making this more times than I can count, I’ve learned a few things.
- Don’t Overmix: I said it before, but it’s important. Overmixing the batter makes the bread tough. Mix just until you don’t see dry flour. Lumps are your friend here.
- Warm is Key for Topping: Apply the butter and cinnamon sugar while the bread is still warm, but not screaming hot. This helps the butter melt in just right and makes the sugar stick perfectly.
- Check Doneness Correctly: Ovens can be liars. Start checking the bread around the 55-minute mark. A toothpick is the best way to know for sure if the inside is cooked.
Substitutions and Variations
Want to change things up? Go for it. Cooking should be fun.
| Substitution | How to Do It | Notes |
|---|---|---|
| Buttermilk | Use same amount as regular milk | Adds a nice tangy flavor |
| Brown Sugar | Swap for white sugar in topping | Gives a deeper, molasses taste |
| Nutmeg | Add ½ tsp to topping | Makes it taste like a donut shop |
| Gluten-Free | Use 1-to-1 gluten-free flour | Texture might be a little denser |
Make-Ahead Tips
You can mix the dry ingredients ahead of time and store them in an airtight container. When you’re ready to bake, just add the wet ingredients and go. This saves a few minutes when you’re in a rush.
Nutrition and Diets
This is a treat, so it’s got sugar. But you can make swaps. Use a sugar substitute if you need to, or try a gluten-free flour blend. For a dairy-free version, use almond milk and a plant-based butter. The texture may change slightly, but it will still be delicious.
This bread is great for breakfast with a cup of coffee. Or have it for dessert with a scoop of vanilla ice cream. There are no rules.
Leftovers and Storage
If you have any left (which is rare), you can store it.
Wrap the bread tightly in plastic wrap or put it in an airtight container. It will stay fresh at room temperature for about 3 days. You can also freeze it for up to 3 months. Just thaw it on the counter when you’re ready for more.
FAQs
Q1. Why is my bread dry?
Ans: You probably overbaked it. Ovens vary, so start checking for doneness a little earlier. Or, you may have measured the flour wrong. Spoon flour into your measuring cup instead of scooping.
Q2. Can I make this into muffins?
Ans: Yes. Pour the batter into a greased muffin tin and bake for about 20-25 minutes at 350°F. They’re great for grab-and-go snacks.
Q3. My topping isn’t sticking. What did I do wrong?
Ans: You might have let the bread cool too much before adding the butter and sugar. The warmth is what helps everything stick together.
Wrapping Up
This Cinnamon Donut Bread is simple, honest, and just plain good. It’s proof that you don’t need to be a professional baker to make something that feels special.
So give it a try. Your kitchen will smell amazing, and you’ll have a treat that everyone will love. When you make it, leave a comment below and tell me how it went. I love hearing your stories from the kitchen.
