Name: Cinnamon Donut Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 cup buttermilk; 1/3 cup vegetable oil; 2 large eggs; 1 tablespoon vanilla extract; 1/2 cup brown sugar (for swirl); 1 tablespoon ground cinnamon (for swirl); 2 tablespoons melted butter (for topping); 1/4 cup granulated sugar (for topping)

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This Cinnamon Donut Bread has all the nostalgic flavor of a classic cinnamon sugar donut—baked into a moist, fluffy loaf. With a rich cinnamon swirl and a buttery sugar-dusted crust, it’s the ultimate cozy treat for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

Cinnamon Donut Bread is the perfect hybrid of cake and donut—easy to bake, delightfully spiced, and ideal for any occasion. You’ll love how quickly it comes together with pantry staples and no need for frying. The tender crumb, cinnamon-sugar swirl, and crisp sugared topping deliver flavor and texture in every slice. Whether served with morning coffee or as an afternoon treat, this loaf is a crowd-pleaser that tastes like a warm bakery indulgence made at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Bread:

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup buttermilk
1/3 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract

For the Cinnamon Swirl & Topping:

1/2 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
1/4 cup granulated sugar (for topping)

Directions

Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and set aside.
Mix the Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
Combine the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Assemble the Batter:
- Pour the wet ingredients into the dry and stir just until combined—do not overmix.
Layer and Swirl:
- Pour half of the batter into the loaf pan.
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle half over the batter.
- Swirl gently with a knife.
- Add the remaining batter, sprinkle with the rest of the cinnamon sugar, and swirl again lightly.
Bake the Bread:
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Add the Topping:
- While warm, brush the top with melted butter and sprinkle with granulated sugar.
Cool and Serve:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 10 slices
Prep Time: 10 minutes
Baking Time: 50 minutes
Total Time: 1 hour
Calories per serving: Approximately 285 kcal

Variations

Glazed Version: Drizzle with a simple vanilla glaze for a sweeter finish.
Nutty Add-In: Add chopped pecans or walnuts to the batter or cinnamon swirl.
Apple Twist: Fold in 1/2 cup of finely diced apples for a fruity variation.
Mini Loaves: Divide batter between smaller loaf pans and reduce baking time accordingly.
Spiced Version: Add a pinch of nutmeg or cardamom to the batter for extra warmth.

Storage/Reheating

Store the cooled bread in an airtight container at room temperature for up to 3 days.
To reheat, warm individual slices in the microwave for about 10–15 seconds.
You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but for the best texture, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

Can I make this recipe into muffins?

Yes, divide the batter into muffin tins and reduce baking time to about 18–22 minutes.

How do I know when it’s done baking?

A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I use whole wheat flour?

Yes, but substitute only half the flour with whole wheat for best results in texture.

Can I add a streusel topping instead?

Absolutely! A crumb topping of butter, flour, sugar, and cinnamon would work beautifully.

Does it taste like a real donut?

It has the flavor and aroma of a cinnamon sugar donut, but with the moist crumb of a quick bread.

Can I reduce the sugar?

Yes, you can reduce the granulated sugar in the batter by 1/4 cup without affecting structure, though sweetness will be less.

How long should I cool it before slicing?

Allow at least 30 minutes of cooling for clean slices.

What kind of oil should I use?

Neutral oils like vegetable, canola, or sunflower oil work best.

Can I double the recipe?

Yes, double the ingredients and bake in two loaf pans. Check for doneness around the 50-minute mark.

Conclusion

Cinnamon Donut Bread is a simple, no-fry way to enjoy the irresistible flavor of classic cinnamon donuts in a moist, cozy loaf. It’s a perfect make-ahead breakfast, snack, or coffee companion that delivers bakery-level taste with homemade charm. Quick to prepare and easy to customize, this sweet loaf is bound to become a staple in your kitchen.

Cinnamon Donut Bread

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Author: Mia
Total Time: 1 hour
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Soft, fluffy, and infused with warm cinnamon sugar flavor, Cinnamon Donut Bread brings the joy of classic donuts in an easy, moist loaf form, perfect for breakfast or dessert.

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
Pour half of the batter into the prepared loaf pan.
Mix brown sugar and cinnamon in a small bowl, then sprinkle half over the batter. Swirl gently with a knife.
Add the remaining batter and top with the rest of the cinnamon mixture. Swirl again lightly.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
While warm, brush the top with melted butter and sprinkle with granulated sugar.
Let cool in the pan for 10 minutes before transferring to a wire rack.