Cinnamon Sugar Doughnut Bread

Introduction

To be honest, Cinnamon Sugar Doughnut Bread is one of those recipes that takes me back into my childhood. Just the aroma of warm cinnamon wafting from the oven to the kitchen can make any plain morning into something special. Many times have I baked this loaf, probably more than I can count, and every time I sneak a slice while it’s still too warm to cut. It’s just that good.

This is not your typical quick bread. It is more or less a warm cousin version of a classic cinnamon sugar doughnut in sliceable form. No frying and no fuss-just a tender loaf with a buttery cinnamon-sugar topping that evokes all the doughnut shop vibes without trampling into one.

What makes it even more special? It doesn’t need any hard work or expensive machinery. This is a pretty simple, down-home kind of recipe that feels indulgent but still attainable: the kind of bake you’ll come back to when you want something sweet but don’t want to deal with yeast and frying oil.

Why You’ll Love This Recipe

Here’s why I think you’ll fall head over heels for this bread:

• This gives the impression of a doughnut without frying-go on, slap yourself. All those cinnamon-sugar flavours crying for release, but without frying: no hot oil, mind you.
• Quick and easy-no yeast and no waiting. Simply mix, bake, and enjoy.
• The perfect texture-the inside is moist, the crisp edges are golden, and the sugary crust crackles when bitten.
• Crowd-pleaser – whether for brunch, snack, or dessert, everyone asks for seconds.
• Customizable – you can swirl in chocolate, nuts, or even apples if you want to play around.

Tools You’ll Need

I don’t like overcomplicating baking, so here are the simple tools you’ll actually use:

• Two bowls are now needed: the big one is for the batter, while the small one is going to house the cinnamon sugar.
• Whisk: This is necessary to beat eggs and really incorporate the wet ingredients together.
• Spatula: This is for folding batter and scraping every last bit.
• Measuring cups and spoons (US) or a kitchen scale (metric) are required to measure precisely because baking is all about accuracy. Make use of whatever system you wish to adopt.
• Cooling rack: It helps in ensuring the even cooling of bread without becoming soggy beneath.

Ingredients

Here’s what you’ll need (measured in both US and metric):

For the bread:

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice as a swap)
• 1/2 cup (120 ml) vegetable oil (or melted butter for richer flavour)
• 2 large eggs
• 2 tsp vanilla extract

For the topping:

• 1/4 cup (50 g) granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp (30 g) butter, melted

Step-by-Step Instructions

1. Preheat and prep.

Heat your oven to 350°F (175°C) and lightly grease your loaf pan. You can also line it with parchment for easy removal.

2. Mix dry ingredients.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. This keeps the leavening even and avoids clumps.

3. Combine wet ingredients.

In another bowl, whisk together buttermilk, oil, eggs, and vanilla. The mixture will look creamy and slightly frothy.

4. Bring it all together.

Pour the wet mix into the dry. Use a spatula to gently fold until combined. Don’t overmix—your batter should look slightly lumpy, not smooth. (Trust me, this keeps the bread tender.)

5. Pour and smooth.

Spread the batter evenly into your prepared loaf pan.

6. Add topping.

Combine sugar and cinnamon to top, sprinkle on batter and then drizzle melted butter. Swirl it gently into the surface using a knife.

7. Bake.

Bake for around 50-60 minutes, or until a toothpick comes clean when pierced in the middle. If the top begins to burn before doneness, tent it loosely with foil halfway through baking.

8. Cool and slice.

You will allow the bread to sit in the pan for 10 minutes and transfer it to a cooling rack. Cut it while warm but not steaming hot- though I won’t blame you for sneaking a piece early.

Serving Ideas

• Enjoy warm with a touch of butter or a smear of cream cheese.
• Toast the slices the next day for an edge that’s crisped and caramelised.
• Pair with coffee or a chai latte for the ultimate cosy combo.
• Turn leftovers into French toast: yes, it is as good as it sounds.

Variations and Customisations

• Apple cinnamon: Fold into 1 cup (120 g) chopped apple bits.
• Chocolate Twist: Mix 1/2 cup (90 g) mini chocolate chips into the batter.
• Nutty version: Stir in chopped pecans or walnuts for a crunchy texture.
• Glaze it: Drizzle over the top with a simple powdered sugar glaze in place of the cinnamon sugar topping.

Storage and Make-Ahead

• Room temp: Wrap tightly and keep for up to 3 days.
• Fridge: Lasts about a week (though the texture is best at room temp).
• Freezer: Wrap in individual slices, freeze, up to 2 months. Just reheat in the toaster or microwave.

Pro Tips (From My Kitchen to Yours)

• Never overmix the batter; this is the primary mistake that brings tough bread.
• Always and Early: Check for doneness to avoid dry loaves. Every oven heats differently, so don’t blame its poor performance on timing.
• Swirl the cinnamon topping lightly, but not deep into the batter.
• If you don’t have buttermilk, the milk + lemon juice trick works perfectly. I use it often.

Recipe Info

• Yield: 1 loaf (about 10 slices)
• Prep time: 15 minutes
• Cook time: 55 minutes
• Total time: 1 hour 10 minutes

Nutrition (per slice, based on 10 servings):

• Calories: ~240
• Carbs: 32 g
• Fat: 10 g
• Protein: 4 g
• Sugar: 18 g

Final Thoughts

Baking this Cinnamon Sugar Doughnut Bread always feels like pausing the tumult of day-to-day life. It’s simple, cosy and just indulgent enough to brighten any morning or afternoon. I hope you will give this recipe a shot in your kitchen; it’s worth it because the smell of it baking will leave you grateful for doing it.