If you’re like me, you probably love the cozy scent of cinnamon drifting through the kitchen. Just eight words in, and you’ll know: this isn’t your average loaf—this is Cinnamon Donut Bread.
Imagine the warm, sugary comfort of a cinnamon donut, baked into a soft, sliceable loaf. It’s perfect for breakfast, brunch, or those 3 PM snack cravings.
“This loaf tastes like a donut and slices like a dream. Your house will smell like a bakery!” – @CinnamonCravings
Why I Make This Bread on Repeat:
Simple ingredients: Everything’s already in your pantry.
No yeast: No waiting, no proofing—just mix, bake, and enjoy.
Moist & tender: Soft, rich texture that melts in your mouth.
Customizable: Add-ins like nuts or chocolate chips fit right in.
Perfect for sharing: Makes a lovely gift or crowd-pleasing treat.
It’s like combining the flavors of a cinnamon roll with the ease of a sheet cake—all in loaf form, no dough rolling required.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ¾ cup buttermilk (or ¾ cup milk + 1 tbsp vinegar; let sit 5 mins)
- 1 tsp vanilla extract
- ⅓ cup vegetable oil (or melted butter)
Optional but recommended:
- Cinnamon-sugar topping: 2 tbsp sugar + ½ tsp cinnamon
- Add-ins: ½ cup chopped pecans, chocolate chips, or dried fruit
Step-by-Step Instructions:
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment.
2. Mix Dry Ingredients
In a large bowl, whisk together:
flour, sugar, baking powder, baking soda, cinnamon, and salt.
(Don’t skip the whisk—it ensures even distribution of leavening and spice!)
3. Mix Wet Ingredients
In a separate bowl, beat eggs lightly. Add buttermilk, oil, and vanilla.
Whisk until fully combined.
4. Combine Wet & Dry
Pour wet mixture into dry ingredients.
Stir gently until just combined—do not overmix!
Fold in any add-ins at this stage.
5. Pour & Top
Pour batter into prepared pan.
Sprinkle with cinnamon-sugar topping, if using.
6. Bake
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, tent with foil for the last 10 minutes.
7. Cool & Serve
Cool in the pan for 10 minutes, then transfer to a wire rack.
Let cool completely before slicing (if you can wait—I usually can’t!).
