Easy Bakery-style Cinnamon Donut Bread
A tender quick bread with a crackly cinnamon sugar coating that tastes like an old-fashioned donut. Perfectly spiced, buttery, and bakery-soft.
Equipment
- Light-colored loaf pan
- Small saucepan
- Electric stand mixer
- Large Mixing Bowl
- Digital kitchen scale
Ingredients
- 1/4 cup canola oil or avocado oil
- 1/4 cup softened butter
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon molasses
Coating:
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
Preparing the Brown Butter
- Warm the butter in a small saucepan over medium heat, swirling often. Stop when it smells nutty and you see golden-brown flecks on the bottom. Let it cool slightly so it doesn't scramble the eggs.
Mixing the Batter
- Heat the oven to 350° F and grease a light-colored loaf pan with non-stick cooking spray.
- In a large bowl with an electric stand mixer, blend the oil, cooled browned butter, and granulated sugar until glossy. Add the room temperature eggs and vanilla extract, mixing until smooth and thick.
- Add the flour, baking powder, and salt, alternating with the buttermilk. Stir gently just until no dry streaks remain, being careful not to over-mix.
Creating the Cinnamon Swirl
- Scoop out 1/2 cup of the plain batter into a small bowl and stir in the ground cinnamon and molasses until deep tan and fragrant.
- Pour half of the plain batter into the loaf pan and dot with half of the cinnamon batter. Repeat with the remaining batters and use a butter knife to swirl a few times for a marbled look.
Baking and Coating
- Bake for 45-50 minutes until golden and a toothpick comes out with moist crumbs. For precision, the center should reach 190-200°F.
- While baking, prepare the coating by pouring melted butter into one shallow dish and mixing the granulated sugar, brown sugar, and cinnamon in another.
- Let the loaf cool for 10 minutes in the pan, then loosen the edges and lift it out while still very warm.
- Dip each side of the warm loaf into the melted butter, ensuring it is fully coated. Press the buttered loaf firmly into the cinnamon sugar mixture to create a thick, crunchy layer.
- Slice and serve warm to enjoy the sugary crackle of the crust.
Notes
Buttermilk Substitute: If you do not have buttermilk, mix 1/2 cup whole milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes until slightly curdled.
Pro Tip for Texture: Use a kitchen scale to measure 190g of flour and 200g of sugar. Over-measuring flour with a cup is the most common cause of a dry, tough loaf.
Storage Secret: Store the loaf at room temperature in an airtight container for up to 3 days. To maintain the crunchiest coating, ensure the loaf is completely cool before sealing to avoid trapped steam.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.