Easy Cinnamon Donut Bread Recipe | Sweet Cinnamon Sugar Quick Bread
This quick bread tastes like a classic cinnamon sugar donut with a tender crumb and crackly topping, made easily in one bowl. No yeast or frying needed for a cozy bake perfect with coffee or tea.
Ingredients
Ingredients
- All-purpose flour – 2 cups, spooned and leveled
- Granulated sugar – 3/4 cup
- Baking powder – 2 teaspoons
- Baking soda – 1/2 teaspoon
- Kosher salt – 1/2 teaspoon
- Ground cinnamon – 2 teaspoons
- Ground nutmeg – 1/4 teaspoon (optional)
- Buttermilk – 1 cup, room temperature
- Large eggs – 2, room temperature
- Unsalted butter, melted – 4 tablespoons (1/2 stick), cooled slightly
- Neutral oil – 1/4 cup (canola or light olive oil)
- Vanilla extract – 2 teaspoons
- Unsalted butter, melted – 3 tablespoons (for topping)
- Granulated sugar – 1/3 cup (for topping)
- Ground cinnamon – 1 to 1 1/2 teaspoons (for topping)
- Pinch of salt – optional (for topping)
Instructions
Instructions
- Heat oven to 350°F (175°C) and position a rack in the center.
- Grease a 9x5-inch loaf pan and line it with a parchment sling.
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, salt, 2 teaspoons cinnamon, and nutmeg until evenly combined.
- In a separate bowl or large measuring cup, whisk the buttermilk, eggs, 4 tablespoons melted butter, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry and whisk gently or fold just until no dry streaks remain; a few small lumps are fine.
- Scrape the batter into the prepared pan, smooth the top, and tap the pan once to release large air bubbles.
- Bake for 48 to 58 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the loaf in the pan for 10 minutes, then lift it out to a rack.
- Stir together 1/3 cup sugar, 1 to 1 1/2 teaspoons cinnamon, and a pinch of salt for the topping.
- While the loaf is still warm, brush the top and sides with 3 tablespoons melted butter, then shower with the cinnamon sugar on all sides, pressing lightly so it adheres.
- Let cool another 20 to 30 minutes before slicing.
Notes
Start checking doneness at 45 minutes as ovens vary. Use room temperature ingredients and avoid overmixing for a tender crumb. Store wrapped at room temperature for up to 3 days or freeze up to 2 months. For DIY buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and rest 5 minutes. Muffin option: bake at 350°F for 18–22 minutes and finish with butter and cinnamon sugar.