Cinnamon Donut Loaf (Print Version)
A moist, buttery loaf with cinnamon-sugar crust, inspired by classic donuts. Ideal for breakfast or a sweet treat.
# What You Need:
→ Loaf Batter
01 - 2 cups (250 g) all-purpose flour
02 - ¾ cup (150 g) 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 (180 ml) whole milk
09 - ½ cup (113 g) unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Topping
11 - ¼ cup (56 g) unsalted butter, melted
12 - ⅓ cup (65 g) granulated sugar
13 - 1 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F (175°C). 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 blended.
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 for an even surface.
06 - Bake on the center rack for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Tent loosely with foil if the top browns too quickly.
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 sides generously with the melted butter for the topping, ensuring full coverage so the cinnamon sugar adheres.
09 - In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle the mixture over the buttered loaf and gently pat it onto the sides for even, full coverage.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions.
# Expert Tips:
01 -
- That golden cinnamon sugar crust crackles under your fingers like the best bakery donut you have ever had, except you made it in your own kitchen.
- It comes together in one bowl with zero fancy techniques, which means you can go from craving to slicing in about an hour.
02 -
- Overmixing the batter by even thirty extra seconds can turn a tender crumb into something closer to sandwich bread, so stop folding the moment the flour disappears.
- Applying the cinnamon sugar while the loaf is still warm is critical, because the butter soaks in and creates a slightly crisp shell that hardens as it cools.
03 -
- Check your baking powder by dropping a small pinch into a glass of warm water, because if it does not fizz immediately your loaf will stay flat and sad.
- Patting the cinnamon sugar on with your hands instead of just sprinkling it gives you a thicker, more even crust that actually stays put when you slice.