Cinnamon Donut Loaf (Printer-Friendly)
A buttery cinnamon-sugar loaf with a crispy donut-inspired crust and tender, fluffy crumb.
# What You'll Need:
→ Loaf Batter
01 - 2 cups all-purpose flour
02 - ¾ cup granulated sugar
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
09 - ½ cup unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Topping
11 - ¼ cup unsalted butter, melted
12 - ⅓ cup granulated sugar
13 - 1 teaspoon ground cinnamon
# How to Make It:
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, melted cooled butter, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and fold gently 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 ensure an even surface.
06 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even browning.
07 - Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
08 - While the loaf is still warm, brush the top and all sides generously with melted butter using a pastry brush.
09 - Mix the granulated sugar and ground cinnamon in a small bowl. Sprinkle the mixture over the buttered surfaces and gently pat it in for full, even 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 crackles slightly when you cut into it, giving you that authentic donut shop experience without deep frying.
- It uses pantry staples you probably already have, and the batter comes together in about fifteen minutes with zero fancy equipment.
- Leftovers toast beautifully the next day, which means breakfast is basically sorted for two mornings in a row.
02 -
- Overmixing the batter is the fastest way to turn a fluffy loaf into a rubbery brick, so stop folding the moment the last dry streak disappears.
- The topping needs to go on while the loaf is still warm because the butter soaks in slightly and gives the cinnamon sugar something to grip.
03 -
- Use the parchment overhang like handles to lift the loaf out of the pan cleanly without ever flipping it upside down and risking the topping sliding off.
- Pat the cinnamon sugar onto the sides of the loaf with your hands instead of just sprinkling it, because pressing it in keeps it from falling off when you slice.