Cinnamon Donut Bread Loaf (Print-Friendly Version)
Moist, cinnamon-swirled bread with brown sugar and a sweet, buttery topping. Perfect for breakfast or dessert.
# What You’ll Need to Make This:
→ Bread
01 -
260 g all-purpose flour
02 -
200 g granulated sugar
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon salt
06 -
240 ml buttermilk
07 -
60 g unsalted butter, melted
08 -
2 large eggs
09 -
2 teaspoons vanilla extract
→ Cinnamon-Sugar Swirl
10 -
100 g brown sugar
11 -
1 tablespoon ground cinnamon
→ Topping
12 -
30 g unsalted butter, melted
13 -
50 g granulated sugar
14 -
1 teaspoon ground cinnamon
# How to Prepare:
01 -
Preheat oven to 175°C. Grease a 23×13 cm loaf pan with butter or cooking spray, or line with parchment paper for effortless removal.
02 -
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 -
In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth and fully incorporated.
04 -
Gradually fold the wet ingredients into the dry mixture using a spatula. Mix gently until just combined to preserve tenderness.
05 -
In a small bowl, combine brown sugar and ground cinnamon for the swirl.
06 -
Spread half the batter into the prepared loaf pan. Sprinkle half the cinnamon-sugar mixture over the surface. Add remaining batter, top with the rest of the cinnamon-sugar, and gently swirl with a knife to create a marbled effect.
07 -
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The loaf should be golden brown and pulling away from the edges.
08 -
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
09 -
While the loaf is still warm, brush the top with the melted butter. In a bowl, mix sugar and cinnamon for the topping, and generously sprinkle over the buttered surface for a sweet, crisp crust.
10 -
Once topping has set, slice into thick pieces and serve as desired.
# Extra Tips:
01 -
For additional moisture, substitute half of the butter with applesauce if desired.
02 -
If buttermilk is unavailable, combine 240 ml milk with 1 tablespoon lemon juice or vinegar and let rest for 5 minutes before using.
03 -
For a nutty variation, fold 60 g chopped walnuts or pecans into the batter.
04 -
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For extended storage, wrap tightly and freeze for up to 3 months.