Cinnamon Donut Loaf (Printable)
A tender cinnamon-swirled loaf with classic donut flavor, perfect for breakfast or dessert. Easy to make in under an hour.
# What You Need:
→ Loaf Batter
01 - 1½ cups (190g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 2 tsp baking powder
04 - ½ tsp salt
05 - 1 tsp ground cinnamon
06 - ½ cup (120ml) milk
07 - 2 large eggs
08 - ⅓ cup (75g) unsalted butter, melted
09 - 1 tsp vanilla extract
→ Cinnamon Sugar Layer
10 - ⅓ cup (70g) brown sugar
11 - 1 tsp ground cinnamon
→ Topping
12 - 2 tbsp unsalted butter, melted
13 - ¼ cup (50g) granulated sugar
14 - 1 tsp ground cinnamon
# How to Make It:
01 - Preheat the oven to 350°F (175°C). Grease and line an 8x4-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, beat together the milk, eggs, melted butter, and vanilla extract until well combined.
04 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
05 - In a small bowl, mix together the brown sugar and cinnamon for the filling layer.
06 - Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and smooth the surface with a spatula.
07 - Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the top with melted butter and sprinkle with the cinnamon sugar topping.
09 - Allow the loaf to cool completely before slicing into 8 even pieces.
# Expert Tips:
01 -
- That cinnamon sugar layer running through the middle creates a swirl that tastes like the inside of the best bakery donut you have ever had.
- It comes together in one bowl with zero fuss, making it the kind of recipe you can throw together on a lazy Sunday morning while your coffee is still brewing.
02 -
- Overmixing the batter is the fastest way to ruin the tender texture, stop folding the second the last streak of flour disappears.
- The cinnamon sugar topping needs to go on while the loaf is still warm or the butter will not absorb and the sugar will slide right off onto your counter.
03 -
- Tap the loaf pan gently on the counter a couple times before baking to release any trapped air bubbles that could create weird tunnels through your beautiful swirl.
- Let the melted butter cool slightly before adding it to the wet ingredients so it does not start cooking the eggs on contact.