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Cinnamon Donut Bread Recipe

Cozy Cinnamon Donut Bread Recipe for Sweet Moments

This Cozy Cinnamon Donut Bread Recipe combines warm, buttery flavors with a delightful cinnamon-sugar topping, perfect for any sweet moment.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour or gluten-free flour for a GF option
  • 3/4 cup Sugar brown sugar can give a richer flavor
  • 1 tablespoon Baking Powder ensure it’s fresh for best results
  • 1 tablespoon Ground Cinnamon use fresh, aromatic cinnamon for optimal taste
  • 2 large Eggs flax eggs can be used for a vegan option
  • 1 cup Milk or almond milk for a dairy-free version
  • 1/2 cup Melted Butter can be replaced with vegetable oil for a lighter loaf
For the Topping
  • 1 cup Cinnamon Sugar adjust ratio to taste for preferred sweetness

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and cinnamon.
  3. In a separate bowl, whisk together eggs, milk, and melted butter until homogenous.
  4. Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined.
  5. Transfer the batter into the prepared loaf pan and sprinkle with cinnamon sugar.
  6. Bake for 50-60 minutes or until the top is golden brown and a toothpick comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Avoid overmixing to keep the bread light and fluffy. Use room temperature ingredients for the best results.

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