This Cinnamon Sugar Donut Bread brings all the nostalgic flavor of a classic old-fashioned donut into a soft, buttery loaf. With warm notes of cinnamon and nutmeg, a tender vanilla crumb, and a sweet cinnamon sugar coating, every slice delivers comforting bakery-style goodness right from your oven.
Why You’ll Love This Recipe
This recipe captures the flavor of a traditional cinnamon sugar donut without the need for frying. It’s baked in a simple loaf pan, making it easy and approachable for home bakers of any level. The texture is soft and moist, while the buttery cinnamon sugar coating adds just the right amount of crunch.
It’s perfect for breakfast with coffee, as an afternoon snack, or even served warm as dessert. The ingredients are pantry staples, and the preparation is straightforward. Best of all, your kitchen will smell absolutely incredible while it bakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the bread:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
For the cinnamon sugar coating:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9×5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
In a separate bowl, whisk the sugar and melted butter together until smooth. Add the eggs, milk, and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients. Stir gently just until combined. Do not overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes. Then carefully remove it from the pan and place it on a wire rack.
While the bread is still warm, brush the entire surface with the melted butter for the coating.
In a shallow dish, mix together the granulated sugar, cinnamon, and nutmeg. Roll or sprinkle the cinnamon sugar mixture evenly over the buttered loaf, coating all sides.
Let the bread cool slightly before slicing and serving.
Servings and timing
Servings: 8 to 10 slices
Preparation time: 15 minutes
Baking time: 50 to 60 minutes
Total time: Approximately 1 hour 10 minutes
Variations
For a richer flavor, substitute half of the milk with buttermilk to add a slight tang and extra tenderness.
Add a cinnamon swirl by layering half the batter in the pan, sprinkling a mixture of 1/4 cup sugar and 1 teaspoon cinnamon over it, then topping with the remaining batter.
For a glaze finish instead of a sugar crust, whisk together 1 cup powdered sugar with 2 to 3 tablespoons milk and drizzle over the cooled loaf.
You can also add 1/2 cup finely chopped nuts for added texture.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days. Make sure it is completely cooled before storing to prevent condensation.
For longer storage, wrap the loaf tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature before serving.
To reheat, warm individual slices in the microwave for 10 to 15 seconds. For a slightly crisp exterior, heat slices in a toaster oven for a few minutes.
FAQs
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may vary slightly, but it will still be delicious.
Can I reduce the sugar in the recipe?
You can reduce the sugar in the batter by 1/4 cup, but keep in mind it may slightly affect the moisture and sweetness balance.
Why is my bread dense?
Overmixing the batter can cause dense bread. Mix just until the ingredients are combined.
Can I make this recipe into muffins?
Yes, divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18 to 22 minutes.
Do I have to use nutmeg?
Nutmeg enhances the classic donut flavor, but you can omit it if you prefer.
How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, the bread is ready.
Can I make this dairy-free?
Yes, substitute the butter with a plant-based alternative and use dairy-free milk.
What is the best way to coat the bread evenly?
Brush the butter on generously while the loaf is still warm, then roll or press the cinnamon sugar mixture onto all sides.
Can I double the recipe?
Yes, you can double the ingredients and bake in two loaf pans. Keep an eye on baking time, as it may vary slightly.
Can I prepare the batter ahead of time?
It is best to bake the batter immediately after mixing, as the baking powder begins to activate once combined with liquid.
Conclusion
Cinnamon Sugar Donut Bread is everything you love about a classic cinnamon sugar donut transformed into a simple, comforting loaf. With its soft vanilla crumb and irresistible buttery cinnamon coating, it’s a recipe that’s easy to make and even easier to enjoy. Whether served warm for breakfast or sliced as a sweet treat, this loaf is guaranteed to become a favorite in your kitchen.
Soft, buttery Cinnamon Sugar Donut Bread with warm notes of cinnamon and nutmeg, coated in a sweet cinnamon sugar topping. This loaf captures the flavor of classic old-fashioned donuts without frying.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup whole milk
2 large eggs
2 teaspoons vanilla extract
For the coating:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, mix sugar and melted butter until smooth. Add eggs, milk, and vanilla, mixing until fully incorporated.
Gradually fold dry ingredients into wet ingredients, stirring just until combined.
Pour batter into prepared loaf pan and smooth the top.
Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then remove to a wire rack.
While warm, brush the loaf with melted butter. Mix sugar, cinnamon, and nutmeg in a shallow dish and coat the loaf evenly.
Allow to cool slightly before slicing and serving.
Notes
For richer flavor, substitute half the milk with buttermilk.
Add a cinnamon swirl by layering half the batter, sprinkling sugar-cinnamon mixture, then topping with remaining batter.
Glaze option: drizzle with powdered sugar mixed with milk.
