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Cinnamon Donut Bread

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Yield: 1 loaf (10 slices) | Prep Time: 25 minutes | Bake Time: 50–60 minutes | Total Time: 1 hour 25 minutes + cooling

Intensity Level: Beginner-Friendly | Equipment Needed: 9×5-inch loaf pan, electric mixer (hand or stand), mixing bowls

Recipe Type: Breakfast, Snack, Comfort Food | Lasts: Up to 4 days stored in an airtight container at room temperature

This Cinnamon Donut Bread masterfully blends the nostalgic, spiced-sugar warmth of a classic cake donut with the tender, sliceable satisfaction of a quick bread. Perfect for a weekend baking project, a cozy breakfast, or an afternoon treat with coffee, it delivers the quintessential cinnamon-sugar experience without the need for frying. The bread is wonderfully moist, fragrant with spice, and finished with a buttery, crackly cinnamon-sugar crust that mimics the iconic donut glaze.

Ingredients

For the Bread:

  • 2 cups (250g) all-purpose flour, spooned and leveled

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ cup (115g) unsalted butter, softened to room temperature

  • ¾ cup (150g) granulated sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup (240ml) full-fat sour cream or plain Greek yogurt, at room temperature

For the Cinnamon-Sugar Crust & Swirl:

  • ⅓ cup (67g) granulated sugar

  • 1 tablespoon ground cinnamon

  • 2 tablespoons (28g) unsalted butter, melted

Instructions

Step 1: Prepare & Preheat

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray. For easy removal, you can line it with parchment paper, leaving an overhang on the two long sides.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Make the Cinnamon-Sugar Mixture

In a small bowl, mix the ⅓ cup sugar and 1 tablespoon cinnamon for the crust/swirl. Set aside.

Step 4: Cream Butter & Sugar

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and ¾ cup sugar together on medium-high speed until light, fluffy, and pale in color, about 2-3 minutes.

Step 5: Add Wet Ingredients

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

Step 6: Combine Wet & Dry

With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix; a few streaks of flour are okay.

Step 7: Layer the Batter & Swirl

Spoon half of the batter into the prepared loaf pan and smooth the top. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top and carefully spread it to cover the sugar layer. Use a knife or a skewer to gently swirl the layers together 4-5 times—just enough to marble, not mix completely.

Step 8: Bake

Place the pan in the center of the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.

Step 9: Apply the Crust

Remove the bread from the oven and let it cool in the pan for 10 minutes. Carefully run a knife around the edges and use the parchment overhang to lift it out onto a wire rack set over a baking sheet.
While the bread is still warm, brush the top and sides evenly with the 2 tablespoons of melted butter. Immediately sprinkle the remaining cinnamon-sugar mixture over all surfaces, patting gently to adhere. This creates the signature “donut” coating.

Step 10: Cool & Serve

Allow the bread to cool completely on the wire rack before slicing, about 1-2 hours. This ensures clean slices and allows the flavors to settle.

Storage & Serving Notes

Storage: Once completely cool, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days.

Freezing: For longer storage, wrap the cooled, unsliced loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature.

Serving Suggestion: Enjoy a slice at room temperature with a cup of coffee or tea. For an extra-indulgent treat, lightly toast a slice and spread with a pat of softened butter.

Nutrition Information (Per Slice, based on 10 slices)

  • Calories: ~320 kcal

  • Total Fat: 15g

  • Saturated Fat: 9g

  • Cholesterol: 75mg

  • Sodium: 220mg

  • Total Carbohydrates: 43g

  • Dietary Fiber: 1g

  • Sugars: 26g

  • Protein: 4g

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