Cinnamon Donut Loaf (Printable)
Moist cinnamon-sugar loaf with buttery crumb and golden crust, inspired by classic donuts.
# What You’ll Need:
→ Loaf Batter
01 - 2 cups (250 g) all-purpose flour
02 - ¾ cup (150 g) granulated sugar
03 - 2 tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 1 tsp ground cinnamon
07 - 2 large eggs
08 - ¾ cup (180 ml) whole milk
09 - ½ cup (113 g) unsalted butter, melted and cooled
10 - 2 tsp pure vanilla extract
→ Cinnamon Sugar Topping
11 - ¼ cup (56 g) unsalted butter, melted
12 - ⅓ cup (65 g) granulated sugar
13 - 1 tsp ground cinnamon
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an 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 and cooled 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 - Scrape the batter into the prepared loaf pan and smooth the top with a spatula to ensure an even surface.
06 - Bake on the center rack for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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 rack.
08 - While the loaf is still warm, brush the top and all sides generously with melted butter using a pastry brush.
09 - In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle the mixture evenly over the buttered loaf and gently pat it onto the sides to ensure full, even coverage.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions. Serve at room temperature.
# Expert Suggestions:
01 -
- The cinnamon sugar crust forms this irresistible, slightly crunchy layer that makes every bite feel like a treat from a county fair.
- It uses pantry staples and comes together in one bowl plus one whisk, which means almost no cleanup.
- You get all the comfort of fresh donuts without dealing with hot oil or yeast dough anxiety.
02 -
- Overmixing the batter is the fastest way to end up with a tough, rubbery loaf, so stop folding as soon as the last streak of flour disappears.
- Brushing the butter while the loaf is still warm is critical because it absorbs into the surface and creates a bond for the sugar that will not flake off later.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because packed flour can add up to 25 percent more than intended and dry out the loaf.
- Swap half the vanilla for almond extract if you want a subtle, nutty undertone that makes people ask what your secret ingredient is.