Description
Cinnamon Donut Bread is a delightful swirled quick bread combining tender, buttery batter with a rich cinnamon-molasses swirl, finished with a luscious cinnamon-sugar coating. Perfect for breakfast or a cozy snack, this loaf is soft, flavorful, and easy to make.
Ingredients
Scale
Batter
- ¼ cup canola oil
- ¼ cup unsalted butter, softened
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- ½ tsp ground cinnamon
- ½ tsp molasses
Topping
- ½ cup unsalted butter, melted
- ¼ cup white sugar
- ¼ cup light brown sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F and grease a loaf pan with cooking spray to prepare it for baking.
- Mix wet ingredients: In a large mixing bowl, combine the canola oil, softened butter, and white sugar until well blended. Add the eggs and vanilla extract, mixing until the batter is smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the all purpose flour, baking powder, and salt.
- Mix batter: Gradually add the dry ingredients and buttermilk to the wet mixture, stirring gently until a smooth batter forms.
- Prepare cinnamon swirl batter: Scoop out ½ cup of the batter into a smaller bowl. Stir in the ground cinnamon and molasses until fully incorporated.
- Layer batter in loaf pan: Pour half of the plain batter into the bottom of the loaf pan. Drop spoonfuls of half the cinnamon batter over the plain batter. Pour the remaining plain batter over this layer, then add the remaining cinnamon batter in dollops on top.
- Swirl batters: Use a butter knife to gently swirl the two batters together, creating a marbled effect.
- Bake the bread: Bake the loaf for 50 minutes or until a toothpick inserted into the center comes out clean.
- Prepare coating: While the bread bakes, pour the melted butter into a large shallow dish. In a separate shallow dish, combine the white sugar, light brown sugar, and ground cinnamon for the topping mixture.
- Cool and coat loaf: Let the baked loaf cool for 10 minutes until warm but not hot. Remove the loaf from the pan and dip each side into the melted butter, then press into the cinnamon-sugar mixture until fully coated. Spoon any remaining melted butter over the edges to ensure full coverage.
- Serve: Slice the loaf and serve warm or at room temperature for best flavor and texture.
Notes
- If you don’t have buttermilk, substitute by adding 1 tablespoon of lemon juice to a measuring cup, then fill with milk to the 1 cup line. Stir and let sit for 5 minutes before using.
- To achieve a stronger cinnamon flavor, you can increase the ground cinnamon in the swirl up to 1 teaspoon.
- This bread is best enjoyed fresh but can be stored in an airtight container for 2 days or frozen for longer storage.
- Use light or dark molasses depending on your preferred sweetness and depth of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
