Description
This Cinnamon Donut Bread combines the soft, moist texture of a quick bread with the warm, spiced flavor of cinnamon donuts. It’s topped with a buttery cinnamon-sugar coating that’s simply irresistible. Perfect for breakfast, a snack, or dessert!
Ingredients
Units
Scale
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 2 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease a standard 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients:
- In a medium bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
- Add Cinnamon Sugar Topping:
- Brush the top of the warm bread with melted butter.
- Mix the cinnamon and sugar in a small bowl, then sprinkle it generously over the bread.
- Serve:
- Allow the bread to cool completely before slicing. Serve as is or with a smear of butter.
Notes
- No buttermilk? Make your own by mixing 1 cup of milk with 1 tbsp of lemon juice or vinegar. Let sit for 5 minutes before using.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.