Cinnamon Donut Bread Loaf

Cinnamon Donut Bread Loaf is a soft, sweet, and buttery quick bread that tastes just like a classic old-fashioned cinnamon sugar donut—only in sliceable loaf form. Each bite has a tender crumb, a rich cinnamon swirl, and a crisp sugary crust that makes it nearly impossible to stop at one slice.

Why You’ll Love This Recipe

I love how this bread combines the comforting flavors of a donut with the ease of a loaf cake. It’s simple to make, doesn’t require any yeast or frying, and fills the kitchen with the warm scent of cinnamon while it bakes. It’s perfect for breakfast, brunch, dessert, or an anytime treat 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 batter:

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Ground cinnamon

• Whole milk

• Eggs

• Unsalted butter, melted

• Vanilla extract

For the cinnamon swirl:

• Brown sugar

• Ground cinnamon

For the topping:

• Melted butter

• Cinnamon sugar mixture (granulated sugar + cinnamon)

Directions

1. I preheat the oven to 350°F and grease a 9×5-inch loaf pan.

2. In one bowl, I whisk together the flour, sugar, baking powder, salt, and cinnamon.

3. In another bowl, I whisk the milk, eggs, melted butter, and vanilla until smooth.

4. I combine the wet and dry ingredients, stirring just until incorporated—being careful not to overmix.

5. I pour half the batter into the prepared loaf pan. Then I sprinkle the cinnamon swirl mixture evenly over it and pour the rest of the batter on top.

6. I use a butter knife to gently swirl the batter a few times to create a ribbon of cinnamon throughout.

7. I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

8. Once out of the oven, I brush the warm loaf with melted butter and sprinkle generously with cinnamon sugar for that signature donut-style crust.

9. I let it cool in the pan for 10 minutes before transferring it to a wire rack.

Servings and timing

This loaf serves about 8–10 slices. It takes 15 minutes to prep, 45–55 minutes to bake, and a few minutes to cool and top.

Variations

Sometimes I add chopped pecans or walnuts to the cinnamon swirl for extra crunch. For a fun twist, I’ve folded in diced apples or mini chocolate chips into the batter. I’ve also made it in mini loaf pans or even as muffins—just adjust the baking time accordingly.

Storage/Reheating

I store the loaf tightly wrapped 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 for that fresh-baked taste. It also freezes beautifully—just wrap it well and thaw overnight in the fridge.

FAQs

Can I use oil instead of butter?

Yes, I’ve used vegetable oil and it keeps the loaf moist, but I prefer butter for the best flavor and texture—especially for that buttery cinnamon crust.

Do I need to swirl the cinnamon layer?

Swirling isn’t necessary, but I love how it distributes the cinnamon flavor throughout the loaf. Without it, the swirl will bake as one thick layer in the middle.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free baking flour and it turns out great. I make sure the blend contains xanthan gum for structure.

How do I know when the loaf is done?

I check that the top is golden and a toothpick inserted in the center comes out clean or with just a few crumbs—no wet batter.

Can I skip the topping?

Sure, but I highly recommend it! The buttery cinnamon sugar topping is what really gives it that “donut” flavor and texture.

Conclusion

Cinnamon Donut Bread Loaf is a cozy, crowd-pleasing bake that’s easy to make and impossible to resist. It’s the perfect hybrid of cake, bread, and donut—all in one. Once I made it, it quickly became a go-to for lazy weekends, sweet breakfast spreads, and whenever I want something warm and cinnamon-spiced straight from the oven.