Cinnamon Donut Loaf (Print Version)
Fluffy cinnamon-sugar loaf with buttery crumb and golden crust, inspired by classic donuts.
# What You Need:
→ Loaf Batter
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Topping
11 - 1/4 cup unsalted butter, melted
12 - 1/3 cup granulated sugar
13 - 1 teaspoon ground cinnamon
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and stir gently 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 create an even surface.
06 - Bake on the center rack for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
07 - Let the loaf rest 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 the melted butter for the topping.
09 - Mix the sugar and cinnamon in a small bowl. Sprinkle the mixture over the buttered surfaces and gently pat it in to ensure an even, generous coating.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions.
# Handy Tips:
01 -
- That golden cinnamon sugar crust crackles when you slice it, exactly like the outside of a fresh bakery donut.
- It comes together in one bowl with zero frying oil and zero fuss.
- Leftovers toast beautifully the next morning with a smear of salted butter.
02 -
- Overmixing the batter is the fastest way to end up with a dense, rubbery crumb, so stop folding the moment the flour disappears.
- The cinnamon sugar needs to go on while the loaf is still warm or the butter will not absorb and the coating will slide right off.
03 -
- Check the loaf at the 40 minute mark because ovens vary wildly and even five extra minutes can push it from moist to dry.
- Use your hands to press the cinnamon sugar onto the buttered loaf rather than just sprinkling, this ensures every inch gets that satisfying crunchy coating.