Cinnamon Sugar Donut Bread (Tastes Like a Bakery Donut in Loaf Form)

Cinnamon Sugar Donut Bread

All the cozy flavor of a classic cinnamon sugar donut baked into a soft, tender quick bread loaf. Perfect sliced with coffee for breakfast, tucked into a brunch spread, or served as an easy dessert.

Prep Time

15 minutes

Cook Time

60–70 minutes

Total Time

1 hour 15 minutes

Servings

12 slices

Ingredients

For the Bread

• 2 cups (250 g) all-purpose flour
• 1 ½ cups (300 g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ¼ cups (306 g) whole milk
• 1 large egg, at room temperature
• 2 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract

For the Spiced Sugar Coating

• ¼ cup (½ stick / 57 g) unsalted butter, melted
• ½ cup (100 g) granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Step-by-Step Instructions

1. Prep the pan & oven
   • Preheat oven to 350°F (175°C).
   • Spray an 8.5 x 4.5-inch loaf pan with nonstick cooking spray. You can also line with parchment for easy lifting if you like.
2. Mix the dry ingredients
   • In a large mixing bowl, whisk together:
     • Flour, granulated sugar, baking powder, and salt.
   • Make sure everything is well combined so the leavening is evenly distributed.
3. Mix the wet ingredients
   • In a separate bowl, whisk together:
     • Whole milk
     • Egg
     • Melted butter
     • Vanilla extract
   • Whisk until smooth and fully combined (no streaks of egg or milk).
4. Combine into a batter
   • Pour the milk mixture into the bowl with the dry ingredients.
   • Gently stir with a spatula or wooden spoon just until combined.
   • The batter will be a bit runny—don’t overmix, or the bread can turn dense instead of tender.
5. Fill the pan & bake
   • Pour the batter into the prepared loaf pan and smooth the top.
   • Bake for 60–70 minutes, or until:
     • The top is golden brown, and
     • A toothpick inserted into the center comes out with just a few moist crumbs (no wet batter).
   • If the top is browning too quickly near the end, tent lightly with foil.
6. Cool slightly before coating
   • Remove the bread from the oven and let it cool in the pan for about 10 minutes.
   • Carefully remove the loaf from the pan and place it on a large piece of parchment paper or a wire rack set over a sheet of parchment (to catch excess sugar).
7. Make the spiced sugar coating
   • In a small bowl, stir together:
     • Granulated sugar
     • Ground cinnamon
     • Ground nutmeg
   • In a separate bowl, have the melted butter ready.
8. Coat the warm loaf
   • While the bread is still warm:
     • Gently brush the entire surface of the loaf (top and sides) with the melted butter.
     • Immediately sprinkle the cinnamon–nutmeg sugar mixture all over, turning the loaf as needed to coat all sides.
   • You may have a little sugar left over; you can save it for toast, muffins, or another batch.
9. Cool, slice & serve
   • Let the coated loaf cool to room temperature so the crumb can set.
   • Slice into 12 pieces and serve for breakfast, brunch, a snack, or dessert.

Pro Tips for Donut-Style Texture

• Use whole milk if possible
  The extra fat helps keep the loaf moist and gives it that rich, donut-like crumb.
• Don’t overmix the batter
  Stir only until the dry ingredients disappear. Overmixing develops gluten and makes the bread tougher instead of tender.
• Coat while the bread is warm
  Warm bread helps the butter and spiced sugar cling beautifully to the surface and creates that classic cinnamon-sugar-donut finish.

Nutrition Info + Disclaimer

Approximate per slice (1 of 12):

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice	295	4 g	45 g	10 g	1 g	25 g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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