Cinnamon Donut Bread

This Cinnamon Donut Bread is soft, buttery, and coated in cinnamon sugar, just like an old-fashioned cake donut but baked in a loaf pan. It’s an easy, no-yeast quick bread that fills the kitchen with cozy bakery smells and creates sweet memories with every slice.

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Course: Breakfast

Cuisine: American

Keyword: Cinnamon Donut Bread, cinnamon sugar donut bread, easy quick bread, no yeast bread

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Calories: 320kcal

Cost: $8

Equipment

1 9x5-inch loaf pan Grease well for easy release
1 Large mixing bowl
1 Medium mixing bowl
1 Electric mixer or hand whisk
1 Measuring cups and spoons
1 Pastry brush For brushing butter on warm bread
1 Wire cooling rack

Ingredients

For the Bread

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk or milk mixed with 1 tablespoon vinegar

For the Cinnamon Swirl

⅓ cup granulated sugar
2 teaspoons ground cinnamon
1 tablespoon unsalted butter melted

For the Cinnamon Sugar Coating

¼ cup unsalted butter melted
⅓ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat and Prepare: I always ask my daughter Olivia to help me turn the oven dial to 350°F while I grease the loaf pan. She loves being in charge of this part and it makes her feel like a real baker already.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg. Olivia likes to whisk slowly so the flour does not puff everywhere, and I remind her that nutmeg is the secret donut flavor.
Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy. This is where Olivia sneaks a smell and says it already smells like a bakery.
Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Olivia always counts the eggs out loud and tells me this is her favorite step.
Combine Wet and Dry: Alternate adding the dry ingredients and the buttermilk to the batter, mixing gently. I let Olivia pour while I mix so we work together without overmixing.
Make the Cinnamon Swirl: In a small bowl, stir together the granulated sugar, ground cinnamon, and melted butter for the swirl. Olivia calls this the magic middle.
Layer and Swirl: Pour half the batter into the pan, sprinkle the cinnamon swirl mixture, then top with remaining batter. Gently swirl with a knife. Olivia loves making the figure-eight motion.
Bake: Bake for 50 to 60 minutes until a toothpick comes out clean. This is when our kitchen smells like a donut shop and we all hover nearby.
Coat in Cinnamon Sugar: While the bread is warm, brush with melted butter and coat with granulated sugar and ground cinnamon. Olivia insists we do this while it is still warm so it tastes like a real donut.

Notes

For a dairy-free version, use plant-based butter and milk with vinegar.
Store leftovers in an airtight container at room temperature for up to 3 days.
This bread tastes best slightly warm with coffee or milk.
You can add diced apples or mini chocolate chips for fun variations.

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