There’s just something magical about the smell of cinnamon and sugar wafting through the house. It instantly takes me back to cozy mornings and happy memories. This Cinnamon Sugar Donut Bread is one of those recipes that brings all that warmth and comfort right into your kitchen. It’s like a hug in bread form, and trust me, you’re going to want to make this one again and again!
Why You’ll Love This Cinnamon Sugar Donut Bread
- It’s incredibly easy to make, perfect for bakers of all levels!
- The texture is wonderfully moist and tender, just like a donut.
- That sweet, spiced cinnamon sugar coating is simply irresistible.
- It’s a fantastic treat for breakfast, brunch, or an afternoon pick-me-up.
Ingredients You’ll Need
- All-purpose flour: This is our base for the bread, providing structure. Don’t substitute with self-rising flour here.
- Granulated sugar: Sweetness for the bread and the delicious coating.
- Baking powder: Our leavening agent, making the bread light and fluffy. Make sure yours isn’t expired!
- Kosher salt: Balances the sweetness and enhances all the flavors.
- Whole milk: Adds richness and moisture to the batter. You can use 2% if that’s what you have on hand.
- Large egg, room temperature: Binds everything together and adds richness. Room temperature eggs mix more evenly.
- Unsalted butter, melted: Provides moisture and a lovely buttery flavor. Unsalted is best so you can control the salt content.
- Vanilla extract: A must-have for warmth and depth of flavor.
- Ground cinnamon and nutmeg: These are the stars of our donut-like coating, giving it that classic spiced flavor.
How to Make Cinnamon Sugar Donut Bread Step by Step
First things first, get your oven preheated to 350°F and prepare your loaf pan. A quick spray with nonstick cooking spray will ensure your beautiful bread doesn’t stick. This is a simple step but so important for easy removal!
Next, you’ll combine your dry ingredients in a large bowl: flour, sugar, baking powder, and salt. Give them a good whisk to make sure everything is evenly distributed. In a separate bowl, whisk together your wet ingredients: milk, egg, melted butter, and vanilla. This is where the magic starts to happen!
Now, pour the wet mixture into the dry ingredients. Stir gently until they are just combined. You really don’t want to overmix here; a few lumps are perfectly fine, and the batter will be a bit runny. Overmixing can lead to tough bread, and we want it tender! Pour this lovely batter into your prepared loaf pan and spread it out evenly. Bake it for 60-70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be a beautiful golden brown.
Once it’s baked, let the bread cool in the pan for about 10 minutes. This helps it firm up before you take it out. Then, carefully remove it and place it on a large piece of parchment paper. While the bread is still warm, brush the entire surface with melted butter for the coating. In a small bowl, mix together your granulated sugar, cinnamon, and nutmeg. This is the finishing touch that makes it taste just like a donut!
My Top Tips for Success
- I always make sure my egg is at room temperature; it really helps everything combine smoothly.
- Trust me on this one: don’t overmix the batter! Stir just until combined for the best texture.
- When checking for doneness, look for a toothpick to come out with moist crumbs, not wet batter.
- Brushing the warm bread with butter as soon as it’s out of the pan helps the cinnamon sugar stick perfectly.
- Don’t skimp on the cinnamon and nutmeg in the coating—that’s where the “donut” flavor really shines!
Common Mistakes to Avoid
- Overmixing the batter: This can develop the gluten too much, leading to a tough, dense bread. Stir only until the wet and dry ingredients are just combined.
- Baking at the wrong temperature: An oven that’s too hot or too cold can affect the rise and texture. Always preheat your oven fully and consider using an oven thermometer.
- Not cooling in the pan briefly: Removing the bread too soon from the pan can cause it to crumble or break apart. The 10-minute rest helps it set.
- Applying the coating to cold bread: The melted butter and cinnamon sugar won’t adhere well if the bread isn’t warm. Apply the coating while it’s still hot out of the oven.
How to Store Cinnamon Sugar Donut Bread
- At room temperature: Store in an airtight container for up to 3-4 days.
- In the refrigerator: Not recommended, as it can dry out the bread.
- Freezing: Wrap cooled bread tightly in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw at room temperature.
Frequently Asked Questions
Can I use milk alternatives?
Yes, you can. While whole milk provides the best richness, 2% milk will work too. I haven’t tested it with non-dairy milks, but they might alter the texture slightly.
How do I know if my baking powder is still good?
To test baking powder, mix a teaspoon with a tablespoon of hot water. If it fizzes vigorously, it’s still active!
Can I make this into muffins?
I haven’t tested this recipe as muffins, so I can’t guarantee the results or baking time. The batter is designed for a loaf pan.
What if I don’t have nutmeg?
You can omit the nutmeg if you don’t have it. The bread will still be delicious with just cinnamon, but the nutmeg adds a lovely depth of flavor.
I really hope you give this Cinnamon Sugar Donut Bread a try! It’s such a simple pleasure to bake and enjoy. If you make it, please let me know how it turns out in the comments below!
PrintCinnamon Sugar Donut Bread
A delightful loaf cake that combines the moist texture of bread with the irresistible cinnamon sugar coating of a donut.
- Prep Time: 15
- Cook Time: 70
- Total Time: 85
- Yield: 1 loaf (10-12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups (306 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine the flour, 1 ½ cups granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, 2 tablespoons melted butter, and vanilla extract until well combined.
- Pour the milk mixture into the flour mixture.
- Stir gently until just combined.
- Do not overmix; the batter should be a bit runny.
- Pour the batter into the prepared loaf pan.
- Spread the batter evenly in the pan.
- Bake for 60-70 minutes.
- The bread is done when a toothpick inserted into the center comes out with a few crumbs and the top is golden brown.
- Remove the bread from the oven.
- Let it cool in the pan for about 10 minutes.
- Carefully remove the bread from the pan.
- Place the bread on a large piece of parchment paper.
- While the bread is still warm, gently brush the entire surface with the ¼ cup melted butter for the coating.
- In a small bowl, mix together the ½ cup granulated sugar, 1 teaspoon cinnamon, and ½ teaspoon nutmeg for the coating.
- Sprinkle the cinnamon sugar mixture generously over the buttered bread, ensuring it's evenly coated.
Notes
Ensure your egg is at room temperature for a smoother batter.
Do not overmix the batter; it can lead to a tough bread.
Brush the warm bread with butter immediately after removing it from the pan so the sugar coating sticks well.
Store leftover bread in an airtight container at room temperature for up to 3-4 days.
