Description
This Cinnamon Donut Bread is a delightful, spiced loaf perfect for breakfast or a sweet snack. Featuring a tender crumb infused with cinnamon and nutmeg, it’s topped with a buttery cinnamon sugar crust that mimics the flavors of a classic cinnamon donut, baked to golden perfection in a loaf pan.
Ingredients
Scale
Main Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1 tbsp vanilla extract
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Combine Sugar and Spices: In a large mixing bowl, combine the granulated sugar, ground cinnamon, and ground nutmeg. Add the melted butter and mix until well incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the sugar mixture, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients alternately with the whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined, taking care not to overmix to keep the bread tender.
- Pour Batter into Pan: Pour the prepared batter into the greased loaf pan, smoothing the top evenly with a spatula.
- Prepare and Add Topping: In a small bowl, mix together the granulated sugar, ground cinnamon, and melted butter for the cinnamon sugar topping. Sprinkle this mixture evenly over the batter in the pan.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool the Bread: Allow the bread to cool in the loaf pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For best results, do not overmix the batter to keep the bread light and fluffy.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and moister texture.
- If you prefer, use a silicone loaf pan liner instead of greasing and flouring the pan.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices briefly in the microwave or toaster oven for a freshly baked experience.
