Cinnamon Donut Bread

Why You’ll Love This Recipe

I adore how each slice tastes like a warm cinnamon donut but is so much easier to bake as a quick bread. The method is straightforward, and the result is comforting, nostalgic, and perfect with coffee or tea. I especially enjoy rolling the warm loaf in butter and cinnamon-sugar—it adds that irresistible finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread

• ¼ cup vegetable oil

• ¼ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ cup milk

For the cinnamon swirl

• ½ tsp vanilla extract

• ½ tsp ground cinnamon

For topping

• ⅓ cup melted butter

• ¼ cup granulated sugar

• ¼ cup light brown sugar

• 1 tsp ground cinnamon

Directions

1. Preheat oven to 350 °F (175 °C) and grease/flour a loaf pan.

2. Cream together oil, softened butter, and sugar until light. Beat in eggs and vanilla.

3. Mix flour, baking powder, salt with milk, then add to the creamed mixture until just combined.

4. Remove about ½ cup batter into a small bowl and stir in vanilla and cinnamon.

5. Pour half of the plain batter into the pan, spoon the cinnamon batter over it, then top with the rest of the plain. Use a skewer or butter knife to swirl gently.

6. Bake for 45–50 minutes, checking with a toothpick (mine took 64 minutes) Reddit.

7. Cool for ~15 minutes, then roll the loaf in melted butter and then in the cinnamon-sugar topping until fully coated. Let cool completely before slicing.

Servings and timing

Yields about 10 slices.

• Prep time: ~15 minutes

• Bake time: ~50–60 minutes (up to ~64 min depending on your oven)

• Cooling & rolling time: ~15 minutes

• Total time: ~1 hour 20 minutes

Variations

• I sometimes add a handful of chopped nuts or raisins to the batter for extra texture.

• For richer flavor, I replace half the vegetable oil with melted butter in the batter.

• I swap light brown sugar into the swirl for deeper caramel notes.

Storage/reheating

I store slices in an airtight container at room temperature for up to 3 days. To reheat, I warm a slice in the oven at 300 °F for about 10 minutes to revive the crust. It also freezes well—just thaw and warm gently before serving.

FAQs

What if my loaf isn’t fully baked in 50 minutes?

I bake it longer until a toothpick comes out clean—mine needed 64 minutes, which isn’t unusual Reddit+7Reddit+7i am baker+7.

Can I skip the cinnamon swirl?

Yes—you’ll still have a sweet cinnamon-sugar crust and a tender loaf, but without the marbled effect.

How do I prevent a soggy bottom when rolling in sugar?

I let the loaf cool slightly (about 15 min) before rolling so it’s firm enough to hold the toppings without absorbing too much.

Is there a gluten-free version?

I’ve successfully substituted a 1:1 gluten-free flour blend in equal measure—just check texture and bake time carefully.

Can I make it dairy-free?

Sure—I use plant-based milk, dairy-free butter or oil, and roll it in the same vegan butter and cinnamon-sugar coating.

Conclusion

This Cinnamon Donut Bread is a warm, tender, and nostalgic treat that transforms the essence of a cinnamon donut into a simple loaf. It’s perfect for breakfast, brunch, or snack time—easy to make, satisfying, and full of comforting flavor. I hope it becomes a beloved addition to my—and your—baking repertoire!

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