Cinnamon Donut Bread – Soft, Sweet & Cozy
If you love the warm aroma of cinnamon, this cinnamon donut bread will quickly become a favorite. It brings the comforting flavor of a cinnamon sugar donut into a soft, sliceable loaf—perfect for breakfast, brunch, or a cozy snack.
“It tastes like a cinnamon sugar donut, only softer and easier to make.”
Why You’ll Love It
- Simple pantry ingredients
- No yeast, no waiting
- Soft, moist texture
- Easy to customize
- Perfect for sharing
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 2 eggs
- ¾ cup buttermilk (or milk + 1 tbsp vinegar)
- ⅓ cup oil or melted butter
- 1 tsp vanilla
Optional:
- Cinnamon sugar topping (2 tbsp sugar + ½ tsp cinnamon)
- Mix-ins: nuts, chocolate chips, or dried fruit
Instructions
1. Prep
Preheat oven to 175°C (350°F). Grease a 9×5 inch loaf pan.
2. Dry Mix
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. Wet Mix
In another bowl, mix eggs, buttermilk, oil, and vanilla.
4. Combine
Add wet to dry and mix gently. Do not overmix. Fold in any extras.
5. Pour & Top
Pour into pan and add cinnamon sugar topping if desired.
6. Bake
Bake 45–50 minutes until a toothpick comes out clean.
7. Cool
Cool for 10 minutes, then transfer to a rack before slicing.
Tips
- Use room temperature ingredients
- Don’t overmix the batter
- Add topping for a donut-like crunch
- Let it cool fully for best texture
Serving Ideas
- Toasted with butter
- With coffee or tea
- Turn into French toast
- Serve with whipped cream or glaze
Variations
- Brown sugar swirl: Add cinnamon sugar layer in the middle
- Apple cinnamon: Fold in chopped apples
- Maple glaze: Drizzle after baking
- Pecan crunch: Add chopped nuts
- Muffins: Bake 18–22 minutes
Storage
- Room temp: up to 3 days (airtight)
- Fridge: up to 1 week
- Freezer: slice and store for 1 month
- Reheat: toast or microwave briefly
Common Mistakes
- Dry loaf → overbaking or overmixing
- Sinking center → underbaked
- Gummy texture → too much liquid or underbaked
- Dark crust → oven too hot
FAQs
Can I use whole wheat flour?
Yes, replace up to half for best texture.
No buttermilk?
Use milk + vinegar or lemon juice.
Dairy-free option?
Use plant-based milk and oil.
Can I make muffins?
Yes, bake 18–22 minutes.
