Cinnamon Donut Loaf (Print version)
A tender cinnamon-swirled loaf with classic donut flavor, perfect for breakfast or dessert.
# Ingredient List:
→ 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
→ Topping
12 - 2 tbsp unsalted butter, melted
13 - ¼ cup granulated sugar
14 - 1 tsp ground cinnamon
# How To Make It:
01 - Preheat oven to 350°F. Grease an 8x4-inch loaf pan and line with parchment paper, leaving an overhang on the 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, beat together the milk, eggs, melted butter, and vanilla extract until smooth and well incorporated.
04 - Pour the wet 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 uniformly blended.
06 - Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar filling across the surface in an even layer. Top with the remaining batter and smooth the top.
07 - Bake on the center rack for 40 to 50 minutes, or until a toothpick inserted into the center emerges clean. Tent loosely with foil if the top browns too quickly.
08 - Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the top with melted butter and sprinkle evenly with the cinnamon sugar topping.
09 - Allow the loaf to cool completely before slicing into 8 even pieces. Serve at room temperature.
# Expert Advice:
01 -
- That golden cinnamon sugar topping crackles slightly as it sets, giving you the crunch of a fresh donut without deep frying.
- The brown sugar swirl buried inside stays soft and slightly gooey, so every slice has a ribbon of something special running through it.
02 -
- If you cut into the loaf while it is still hot, the center will be gummy and the swirl will ooze everywhere, so patience truly matters here.
- The cinnamon sugar topping should go on while the loaf is still warm but out of the pan, because that slight heat helps the sugar melt into a delicate crust rather than sitting loose and dusty.
03 -
- The swirl layer sinks slightly if your batter is too thin, so aim for a consistency that is thick enough to hold a ribbon trail for a few seconds when you lift the spatula.
- Brushing the topping on in two thin passes rather than one heavy coat gives you a more even, crackly sugar crust without any soggy patches underneath.