Dreamy Cinnamon Donut Loaf

This cinnamon donut loaf brings the best bakery vibes right to your oven but skips the complicated steps. It’s a soft, rich bread with cinnamon sugar tucked into every nibble and a crunchy, buttery top—truly like biting into a classic donut, just cozier and effortless. Serve it for dessert or morning coffee and watch everyone hang out in the kitchen hoping for seconds.

We had this loaf after a chilly weekend breakfast and it was gone by lunch. After that, my family keeps asking for it whenever we want something cozy but quick.

Dreamy Ingredients

• All purpose flour: this is the backbone grab a new bag to get the lightest loaf
• Granulated sugar: brings sweetness and gives that donut-like crunch on the crust
• Baking powder and baking soda: these make the bread rise and stay pillowy check them with vinegar or water to be sure they're still good
• Salt: makes all the flavors pop sprinkle in fine salt for easy mixing
• Buttermilk: the secret for a plush, moist crumb and yes, homemade buttermilk works
• Unsalted butter: makes every bite rich and fluffy
• Eggs: keep the loaf together and light be sure they’re large and room temp
• Vanilla extract: for deeper notes real vanilla gives the yummiest smell
• Brown sugar: brings sweet molasses goodness right into the swirl
• Ground cinnamon: the main event use fresh ground so the spice hits stronger

Topping Extras

• Unsalted butter: gives the top that melt-in-your-mouth taste
• Granulated sugar and ground cinnamon: work together for that sweet coating you crave on donuts

Simple Step Guide

Get Set:

Crank the oven to three fifty. Grease a nine by five loaf pan or use parchment for easier cleanup.

Start with Dry:

Mix together flour, granulated sugar, baking soda, baking powder, and salt in a big bowl. Whisk well so everything blends nicely.

Mix the Wet:

In another bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until totally smooth and creamy.

Make the Batter:

Pour the wet into the dry stuff. Gently fold with a spatula just until the flour is gone. Over-mixing here makes it chewy—so stop as soon as it’s all combined.

Whip up the Swirl:

Mix brown sugar and cinnamon in a small bowl—make sure it’s totally mixed, no clumps.

Layer It Up:

Add half your batter to the loaf pan. Sprinkle half of the cinnamon sugar over it. Pour the rest of the batter, then finish with more cinnamon sugar. Grab a butter knife and swirl it through—this makes the prettiest lines.

Time to Bake:

Bake for about fifty to sixty minutes. You’ll know it’s done when a toothpick comes out clean (a few moist crumbs are fine) and the top’s golden.

Cool Down:

Let the loaf cool for ten minutes in the pan. Then gently move it to a wire rack to fully cool. Waiting helps it firm up so it doesn’t fall apart when sliced.

Toss on the Topping:

As the loaf is still warm, brush with melted butter. Mix sugar and cinnamon, then sprinkle over for a crunchy, sweet bite on top.

Dive In:

Cut into chunky slices. Eat it warm or leave it to cool off. Either way, your kitchen is going to smell incredible.

Highlight

My favorite bit is swirling in the cinnamon sugar and seeing those fun ribbons when we slice it. The kids love brushing the butter on top then dousing it with sugar and cinnamon. It’s become our go-to baking project.

How to Keep It Fresh

Pop your cinnamon donut loaf in an airtight box on the counter. It’ll stay perfect for three days. Too warm in your kitchen or want to save it longer? Keep in the fridge up to a week. For freezing, wrap it tight in plastic and then foil after it’s cooled. Thaw on the counter for a few hours before you cut in.

Swap Options

No buttermilk? You can whip some up by adding a tablespoon of lemon juice or vinegar to milk and letting it sit for five minutes. You can also swap in applesauce for half the butter to keep it extra soft with less fat. If you want texture, mix in half a cup of walnuts or pecans when you add that last swirl.

Ways to Serve

This cinnamon donut bread holds its own, but it’s awesome with coffee or tea if you want a chill break. For dessert, heat a big slice and top it with vanilla ice cream or a little cream cheese icing. It also travels well—great for brunch buffets or wrapping up as a holiday gift.

Making Old-School Flavors Yours

This loaf nails the super soft, bakery donut vibe but skips all the frying. It smells just like those donut shops and brings back memories of cozy get-togethers and family weekends. With every slice, you get that sweet, cinnamony crunch—right at home.

Recipe FAQs

→ How can I make sure the cinnamon swirl looks good in the loaf?

Spoon in half your batter, dust a thick layer of your cinnamon sugar, add the rest, then take a knife and gently twist it through to swirl everything together. That’s how you get those marbled lines.

→ Is it possible to replace buttermilk in this loaf?

Definitely. Stir a spoonful of lemon juice or vinegar into regular milk, wait about five minutes, and you’ve got a super easy swap for buttermilk.

→ What keeps the loaf soft and makes it taste so good?

Melted butter and buttermilk give the loaf its rich, soft bite. All that brown sugar and cinnamon pumps up the sweet, warm flavor.

→ How can I keep my loaf fresh the longest?

Wrap it up tight and you can leave it on the counter for a couple days, pop it in the fridge for a week, or freeze it snug for even longer storage.

→ What are some tasty add-ins or tweaks?

Go for a handful of pecans or walnuts for crunch, or sub some butter with applesauce if you’re after more moist slices.

→ What’s your favorite way to eat cinnamon donut bread?

Slice it thick and enjoy it with your morning coffee, as a sweet afternoon bite, or after dinner when you want something homey and warm.