Description

This easy homemade cinnamon sugar donut bread is a cozy, cake-like loaf with a crackly cinnamon sugar crust and swirl, perfect for fall breakfasts or brunch. It delivers all the nostalgic donut shop flavors without the fuss of frying.

Ingredients

Scale

2 cups all-purpose flour (or 1:1 gluten-free blend)
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2 large eggs, room temperature
1 cup whole milk (or almond/oat/coconut milk for dairy-free)
1/2 cup vegetable oil (or melted butter/coconut oil)
2 teaspoons vanilla extract
1/2 cup granulated sugar (for swirl & topping)
2 teaspoons ground cinnamon (for swirl & topping)

Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8.5×4.5-inch loaf pan or line with parchment paper.
In a small bowl, blend 1/2 cup granulated sugar and 2 teaspoons cinnamon for the swirl and topping. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
In a separate bowl, beat eggs lightly, then add milk, oil, and vanilla extract. Whisk until smooth.
Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
Pour half the batter into the prepared pan. Sprinkle half the cinnamon sugar mixture evenly over the batter.
Top with remaining batter, then sprinkle the rest of the cinnamon sugar on top. For a swirl, gently run a butter knife through the batter in a zig-zag motion.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs. If edges brown too quickly, tent with foil for the last 10 minutes.
Let bread cool in the pan for 10 minutes, then lift out using parchment edges or invert. Place on a cooling rack to finish cooling.
Slice into thick pieces and serve warm. If storing, let cool completely before wrapping.

Notes

For gluten-free, use a 1:1 GF flour blend with xanthan gum. For dairy-free, substitute plant-based milk. Don’t overmix the batter to keep the bread tender. Swirl the cinnamon sugar gently for a bakery-style look. For extra crunch, sprinkle turbinado sugar on top before baking. Muffin tin variation: bake 25-30 minutes. Bread is best served warm and can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of loaf)
Calories: 210
Sugar: 14
Sodium: 220
Fat: 8
Saturated Fat: 1.5
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: cinnamon sugar donut bread, fall breakfast, easy quick bread, cinnamon loaf, donut bread, brunch, cozy baking, kid-friendly, gluten-free option, dairy-free option