Cinnamon Donut Loaf (Printable)
A buttery cinnamon-sugar loaf with a donut-inspired crust, perfect for breakfast or snacking.
# Ingredient List:
→ Loaf Batter
01 - 2 cups all-purpose flour (250 g)
02 - ¾ cup granulated sugar (150 g)
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - ¾ cup whole milk (180 ml)
09 - ½ cup unsalted butter, melted and cooled (113 g)
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Topping
11 - ¼ cup unsalted butter, melted (56 g)
12 - ⅓ cup granulated sugar (65 g)
13 - 1 teaspoon ground cinnamon
# Steps:
01 - Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, whisk the eggs, whole milk, cooled melted butter, and vanilla extract until smooth and well incorporated.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - Transfer the batter to the prepared loaf pan and smooth the top with a spatula to create an even surface.
06 - Bake on the center rack for 40–45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
07 - Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire cooling rack.
08 - While the loaf is still warm, brush the top and sides generously with melted butter using a pastry brush.
09 - In a small bowl, mix the sugar and ground cinnamon. Sprinkle the mixture over the buttered surfaces and gently pat to ensure even, full coverage.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions.
# Expert Advice:
01 -
- The cinnamon sugar crust forms a crackly golden shell that shatters just slightly when you slice it, giving you that donut shop experience at home.
- It uses one bowl for dry and one for wet, so cleanup is almost nonexistent and you can go from craving to slicing in about an hour.
- The crumb stays moist for days under a cake dome, which means it actually tastes better on day two if you can resist it that long.
02 -
- Overmixing the batter activates the gluten in the flour and turns your tender loaf into something closer to a brick, so stop folding the second the last dry streak disappears.
- Brushing the butter and pressing the cinnamon sugar while the loaf is still warm is nonnegotiable because once it cools the topping will slide right off in sad clumps.
03 -
- Check your baking powder by dropping a pinch into hot water before starting, if it does not fizz immediately throw it out and open a fresh can because expired leavener will leave you with a flat and sad loaf.
- Use your hands to press the cinnamon sugar topping rather than just sprinkling it because the direct contact melts the butter into the sugar and creates a far superior crust.