Description
This Cinnamon Sugar Donut Bread recipe transforms simple ingredients into a delightful loaf bursting with sweet cinnamon and spice flavors. Perfect for breakfast or a snack, this moist and tender bread is baked to golden perfection, then finished with a buttery cinnamon sugar topping that mimics the classic donut experience in a convenient loaf form.
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ¼ cups (306 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
Topping
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, 1 ½ cups granulated sugar, baking powder, and kosher salt. Stir gently to evenly distribute the ingredients.
- Whisk wet ingredients: In a separate bowl, whisk together the whole milk, room temperature egg, 2 tablespoons melted unsalted butter, and vanilla extract until thoroughly combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry flour mixture. Stir gently until just combined; be careful not to overmix. The batter should be slightly runny but homogeneous.
- Pour batter into pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top slightly.
- Bake the bread: Bake for 60 to 70 minutes in the preheated oven. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs and the top is golden brown.
- Cool the bread: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then carefully remove the bread from the pan and place it on a large piece of parchment paper to cool further.
- Prepare the topping sugar mixture: In a small bowl, mix together ½ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Brush the bread with melted butter: While the bread is still warm, use a brush to gently coat the entire surface with the ¼ cup melted unsalted butter to help the sugar mixture stick.
- Apply the cinnamon sugar topping: Evenly sprinkle the cinnamon sugar mixture over all sides of the buttered bread. Rotate the loaf to ensure it is fully coated. Any leftover topping can be saved for another use.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- Make sure the egg is at room temperature for better mixing.
- You can store leftover cinnamon sugar topping in an airtight container for future use.
- For best flavor and texture, consume the bread within 2 days or freeze it for longer storage.
- Use parchment paper under the bread after cooling to catch excess sugar and keep your surface clean.
