Print

Cinnamon Donut Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

This Cinnamon Donut Bread is a delightful twist on classic quick bread, swirling cinnamon and molasses into a moist, tender loaf. Coated in a buttery cinnamon-sugar mix, it delivers the comforting flavors of a cinnamon donut in an easy-to-make bread perfect for breakfast, brunch, or dessert.

Ingredients

Wet Ingredients

  • 1/4 Cup Canola Oil
  • 1/4 Cup Unsalted Butter (Softened)
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Buttermilk
  • 1/2 Tsp Molasses
  • 1/2 Cup Unsalted Butter (Melted, for coating)

Dry Ingredients

  • 1 Cup White Sugar
  • 1 1/2 Cups All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Cinnamon (for batter)

Coating Mix

  • 1/4 Cup White Sugar
  • 1/4 Cup Light Brown Sugar
  • 1/2 Tsp Ground Cinnamon (for coating)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) so it’s ready to bake once your batter is prepared.
  2. Prepare Pan: Grease a loaf pan with your favorite cooking spray to prevent sticking and set aside.
  3. Mix Base Batter: In a large mixing bowl, combine canola oil, softened butter, and white sugar, mixing until well blended. Add eggs one at a time with vanilla extract, beating until the mixture is smooth and creamy. Gradually fold in the all-purpose flour, baking powder, salt, and buttermilk to form a smooth batter without overmixing.
  4. Create Cinnamon Batter: Reserve 1/2 cup of the prepared batter into a separate small bowl. Stir in ground cinnamon and molasses until evenly incorporated.
  5. Assemble Layers: Pour half of the plain batter into your loaf pan. Spoon dollops of half the cinnamon batter over the plain batter. Add the remaining plain batter on top, then spoon the remaining cinnamon batter over that. Using a butter knife, gently swirl the two batters together to create a marbled effect.
  6. Bake: Place the loaf pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Prepare Coating: While the bread bakes, melt the 1/2 cup unsalted butter in a wide shallow dish. In another shallow dish, combine white sugar, light brown sugar, and 1/2 teaspoon ground cinnamon to form the cinnamon-sugar mixture.
  8. Cool and Coat: After baking, let the loaf cool for about 10 minutes until it is warm but handleable. Remove the loaf from the pan carefully. Dip each side of the loaf into the melted butter, spooning extra butter over the edges to ensure an even coating.
  9. Apply Sugar Coating: Roll or press the butter-coated loaf into the cinnamon-sugar mixture on each side until it’s fully coated. Slice into portions and serve warm or at room temperature for the best flavor and texture.

Notes

  • Use room temperature eggs and butter for better batter consistency.
  • Swirling the batters too much may blend the flavors more than desired; gently swirl just enough for marbling.
  • For a dairy-free option, substitute buttermilk with almond milk mixed with lemon juice and use vegan butter for coating.
  • Ensure loaf is warm (not hot) when dipping to help the butter and sugar stick well.
  • This bread is best enjoyed fresh but can be stored wrapped at room temperature for up to 2 days or refrigerated for up to a week.

Find it online: https://simpleplatter.com/cinnamon-donut-bread-recipe/