Easy Cinnamon Donut Bread
This Easy Cinnamon Donut Bread delivers all the nostalgic flavor of classic cake donuts with the simplicity of a quick bread—perfectly soft with a crisp cinnamon-sugar topping.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup whole milk
- 2 large eggs room temperature
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- For the topping:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter.
- In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, salt, and 1 teaspoon cinnamon.
- In a medium bowl, whisk together milk, eggs, 1/4 cup melted butter, and vanilla extract until smooth.
- Pour wet ingredients into the dry mixture. Gently fold until just combined—do not overmix.
- Spread batter evenly into prepared loaf pan.
- Mix remaining 1/2 cup sugar and 1 tablespoon cinnamon in a small bowl. Brush the top of the batter with the remaining 1/4 cup melted butter, then sprinkle cinnamon-sugar mixture generously over the top.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pan for 10 minutes before slicing and serving warm.
Notes
For a dairy-free version, use almond milk and vegan butter. Avoid dense bread by not overmixing and using fresh baking powder. To freeze, wrap slices in plastic wrap and store in a freezer bag for up to 2 months. Mini loaves can be made by dividing batter into 3-4 pans and baking for 18–20 minutes. Tent with foil during the last 10 minutes if topping browns too quickly. Optional: Add 1/2 cup mini chocolate chips or substitute cinnamon with pumpkin pie spice for seasonal variation.
