Cinnamon Donut Loaf (Print Layout)
Tender cinnamon-swirled loaf with brown sugar layers and a buttery cinnamon sugar topping. Perfect for breakfast or dessert.
# What You Need:
→ Loaf Batter
01 - 1½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 2 tsp baking powder
04 - ½ tsp salt
05 - 1 tsp ground cinnamon
06 - ½ cup milk
07 - 2 large eggs
08 - ⅓ cup unsalted butter, melted
09 - 1 tsp vanilla extract
→ Cinnamon Sugar Layer
10 - ⅓ cup brown sugar
11 - 1 tsp ground cinnamon
→ Topping
12 - 2 tbsp unsalted butter, melted
13 - ¼ cup granulated sugar
14 - 1 tsp ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Grease an 8x4-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, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, beat together the milk, eggs, melted butter, and vanilla extract until smooth and well incorporated.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - In a small bowl, stir together the brown sugar and ground cinnamon until evenly blended. Set aside.
06 - Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar mixture in an even layer across the surface. Top with the remaining batter and smooth the top with a spatula.
07 - Bake on the center rack for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the top generously with melted butter and sprinkle evenly with the cinnamon sugar topping.
09 - Allow the loaf to cool completely before slicing into 8 even pieces. Serve at room temperature.
# Expert Suggestions:
01 -
- The cinnamon sugar layer creates a gorgeous swirl that looks impressive but requires zero fancy technique.
- It stores beautifully for three days, which means you can bake it Sunday and still be eating it Tuesday with your coffee.
02 -
- Do not rush the cooling step because slicing too early will compress the crumb and make the inside seem underbaked even when it is not.
- The toothpick test is your best friend here because ovens vary wildly and 40 minutes might be perfect in yours while mine needs the full 50.
03 -
- Tapping the loaf pan gently on the counter once or twice before baking releases trapped air bubbles that can create tunnels through your swirl.
- If the top starts browning too quickly around the 30 minute mark, lay a piece of foil loosely over the pan and continue baking without worry.