Cinnamon donut bread is a soft, cake-like loaf that tastes just like an old-fashioned cinnamon sugar donut—only baked, not fried. I love how it combines the tender crumb of a sweet quick bread with a buttery cinnamon sugar coating that gives every bite that warm, nostalgic donut flavor.
Why You’ll Love This Recipe
I love this bread because it’s incredibly easy to make and brings all the joy of a cinnamon sugar donut without the hassle of frying. It’s a one-bowl kind of recipe that fills the kitchen with the best smells and delivers that perfectly spiced, melt-in-your-mouth texture I crave with coffee or tea.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the bread:
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All-purpose flour
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Baking powder
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Salt
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Ground cinnamon
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Ground nutmeg
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Granulated sugar
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Eggs
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Milk or buttermilk
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Vegetable oil or melted butter
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Vanilla extract
For the topping:
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Unsalted butter (melted)
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Granulated sugar
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Ground cinnamon
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
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In a bowl, I whisk together flour, baking powder, salt, cinnamon, and nutmeg.
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In another bowl, I whisk the eggs, sugar, milk, oil, and vanilla until smooth.
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I stir the dry ingredients into the wet just until combined—being careful not to overmix.
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I pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Once the bread is done, I let it cool for 10 minutes in the pan, then transfer it to a wire rack.
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While the bread is still warm, I brush it with melted butter and sprinkle generously with the cinnamon sugar mixture on all sides.
Servings and timing
This recipe makes 1 loaf, yielding about 10–12 slices. It takes around 15 minutes to prep, 45–50 minutes to bake, and 10–15 minutes to cool before coating.
Variations
Sometimes I swirl a cinnamon sugar layer into the batter before baking for a marbled effect. I’ve also added mini chocolate chips or chopped apples for a twist. For a muffin version, I pour the batter into a muffin tin and bake for 18–22 minutes.
Storage/Reheating
I store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I microwave a slice for 10–15 seconds or toast it lightly. This bread also freezes well—wrapped tightly for up to 2 months. I thaw it at room temperature and reheat before serving.
FAQs
Does this really taste like a donut?
Yes! The combination of the cinnamon sugar topping and the tender, spiced crumb gives it a baked donut flavor and texture without frying.
Can I skip the butter topping?
You can, but I find it really adds to the donut feel. If I want less richness, I use less butter or just sprinkle the cinnamon sugar on top.
Can I use whole wheat flour?
You can swap up to half of the flour for whole wheat, though the texture will be slightly denser.
How do I prevent it from sticking?
I grease the pan well or use parchment paper for easy removal—especially since the topping can stick a bit.
Can I make this dairy-free?
Yes, I use almond or oat milk and a plant-based butter alternative without any issues.
Conclusion
Cinnamon donut bread is a cozy, delicious treat that brings the comfort of a donut into an easy-to-bake loaf. I love how simple it is, how perfectly it pairs with a hot drink, and how every bite delivers that cinnamon sugar magic. It’s become one of my favorite anytime bakes, and I always look forward to making it again.
Print
Cinnamon Donut Bread
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 70–80 minutes
- Yield: 1 loaf (10–12 slices)
- Category: Quick Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Soft, cake-like loaf with the comforting flavor of a cinnamon sugar donut—baked, not fried.
Ingredients
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Instructions
Preheat oven to 350°F (175°C) and grease a 9×5″ loaf pan.,In a medium bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, and sugar.,In a separate bowl, whisk eggs, milk, oil (or butter), and vanilla until smooth.,Pour wet ingredients into dry; stir until just combined (don’t overmix).,Transfer batter to the prepared pan and bake 45–50 mins, or until a toothpick comes out clean.,Let cool 10 mins in pan, then transfer to a wire rack.,Brush warm loaf on all sides with melted butter, then roll or sprinkle with the cinnamon-sugar topping.
Notes
For a marbled swirl, layer half the batter in the pan, sprinkle some cinnamon sugar, then top with remaining batter.,Add mini chocolate chips, chopped apples, or swirl in cream cheese filling for extra flavor.,To make muffins: portion into a lined tin and bake at 350°F for 18–22 mins.,For dairy-free: substitute almond or oat milk and use plant-based butter.
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28 g
- Fiber: undefined
- Protein: 3 g
- Cholesterol: undefined
