🍩 Cinnamon Donut Bread
Ingredients (Makes 1 loaf)
For the batter:
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1½ cups all-purpose flour
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1 cup sugar
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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1 cup buttermilk (or milk + 1 Tbsp vinegar/lemon juice)
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1 large egg
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1/3 cup melted butter (or oil)
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1½ tsp vanilla extract
For the cinnamon swirl:
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⅓ cup brown sugar
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1½ tsp cinnamon
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1 Tbsp melted butter
Optional donut topping:
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2 Tbsp melted butter
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¼ cup sugar mixed with 1 tsp cinnamon
🧁 Instructions
1. Prepare the loaf
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Preheat oven to 350°F (175°C).
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Grease a 9×5 inch loaf pan or line with parchment.
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In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, mix buttermilk, egg, melted butter, and vanilla.
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Combine wet and dry ingredients—mix gently (don’t overmix).
2. Layer with cinnamon swirl
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Pour half the batter into the pan.
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Mix the swirl ingredients (brown sugar, cinnamon, melted butter).
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Sprinkle or spoon half of the swirl over the batter.
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Add remaining batter on top.
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Finish with the rest of the swirl and drag a knife through the loaf a few times to marble it.
3. Bake
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Bake 45–55 minutes, or until a toothpick comes out clean.
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Cool 10 minutes in the pan.
4. Add the donut topping (optional but amazing!)
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Brush the top with melted butter.
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Sprinkle generously with cinnamon sugar.
This gives it that donut shop flavor and a delicate crunchy top.
⭐ Tips & Variations
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Add a donut glaze: mix ½ cup powdered sugar + 1–2 tsp milk + pinch of cinnamon.
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Swap-ins: Greek yogurt instead of buttermilk makes it extra moist.
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Add-ins: ½ cup chopped apples or cinnamon chips.
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Make muffins: bake 16–20 minutes at 350°F.
If you’d like, I can also give you:
👉 a sugar-free or diabetic-friendly version
👉 a gluten-free version
👉 a cinnamon donut bread with apples
