Cinnamon Donut Loaf (Printable)

A tender cinnamon-swirled loaf capturing classic donut flavors in a cozy, sliceable bake.

# What You'll 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 whole milk
07 - 2 large eggs
08 - ⅓ cup unsalted butter, melted
09 - 1 tsp vanilla extract

→ Cinnamon Sugar Filling

10 - ⅓ cup brown sugar
11 - 1 tsp ground cinnamon

→ Cinnamon Sugar Topping

12 - 2 tbsp unsalted butter, melted
13 - ¼ cup granulated sugar
14 - 1 tsp ground cinnamon

# Method:

01 - Preheat the oven to 350°F. Grease an 8x4-inch loaf pan and line with parchment paper, leaving overhang on the 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 unsalted butter, and vanilla extract until smooth and well incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix to keep the loaf tender.
05 - In a small bowl, stir together the brown sugar and ground cinnamon until blended. Set aside.
06 - Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar filling in an even layer across the surface. Pour the remaining batter on top and gently smooth 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. Tent with foil if the top browns too quickly.
08 - Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the top generously with melted butter and sprinkle with a mixture of granulated sugar and ground cinnamon.
09 - Allow the loaf to cool completely on the wire rack before slicing into 8 even portions to ensure clean cuts.

# Insider Tips:

01 -
  • That irresistible cinnamon sugar crust on top forms a crackly, buttery layer that tastes like the best part of a donut.
  • The swirled cinnamon sugar center creates a surprise ribbon of warmth in every single slice.
  • It comes together with one bowl and a whisk, no mixer required, which means less cleanup and more time to enjoy.
02 -
  • Resist the urge to cut into it while it is piping hot, the texture needs those extra minutes to set or your slices will crumble into messy heaps.
  • If the top starts browning too fast around the 30 minute mark, tent it loosely with foil and let it finish baking underneath.
  • The cinnamon sugar topping will sink in slightly if you apply the butter while the loaf is very warm, which is exactly what you want for maximum flavor.
03 -
  • Use a toothpick to test the center rather than pressing the top, which can give a false impression and leave a permanent dent in your beautiful loaf.
  • Let the melted butter cool until it is just warm to the touch before adding it to the eggs, hot butter will cook them into stringy little curds you cannot undo.

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