Cinnamon Donut Loaf (Print Version)
A tender, cinnamon-swirled loaf with classic donut flavors, perfect for breakfast or dessert.
# What You'll Need:
→ Loaf Batter
01 - 1½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 2 tsp baking powder
04 - ½ tsp salt
05 - 1 tsp ground cinnamon
06 - ½ cup whole milk
07 - 2 large eggs
08 - ⅓ cup unsalted butter, melted
09 - 1 tsp vanilla extract
→ Cinnamon Sugar Filling
10 - ⅓ cup packed brown sugar
11 - 1 tsp ground cinnamon
→ Cinnamon Sugar Topping
12 - 2 tbsp unsalted butter, melted
13 - ¼ cup granulated sugar
14 - 1 tsp ground cinnamon
# How to Cook:
01 - Preheat the oven to 350°F. Grease an 8x4-inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth and well blended.
04 - Pour the wet ingredient mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - In a small bowl, stir together the brown sugar and ground cinnamon until evenly mixed. Set aside.
06 - Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar filling in an even layer across the surface. Pour the remaining batter over the filling and smooth the top.
07 - Bake on the center rack for 40 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Tent loosely with foil if the top browns too quickly.
08 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the top with melted butter and sprinkle generously with the cinnamon sugar topping mixture.
09 - Allow the loaf to cool completely before slicing into 8 even pieces. Serve at room temperature.
# Expert Advice:
01 -
- It gives you all the joy of a warm cinnamon donut without the fuss of frying or shaping dough.
- The cinnamon sugar layer runs through the middle and creates this gorgeous swirl that surprises everyone who slices into it.
02 -
- Overmixing the batter is the fastest way to end up with a tough, dense loaf instead of the tender crumb you want.
- Letting the loaf cool completely before slicing makes the difference between a clean beautiful cut and a crumbly mess.
03 -
- Use the parchment overhang to lift the loaf out cleanly instead of inverting it, which keeps the buttery topping intact.
- Tapping the loaf pan gently on the counter before baking releases trapped air bubbles and prevents odd tunnels in the crumb.