Donut Cinnamon Loaf (Print)
Soft and swirled with sweet cinnamon, this loaf gets a buttery topping and a pop of brown sugar. Eat it for brunch or as a cozy dessert.
# Ingredients:
→ Bread
01 -
2 large eggs
02 -
240 ml buttermilk
03 -
260 g all-purpose flour
04 -
2 teaspoons vanilla extract
05 -
0.5 teaspoon baking soda
06 -
1 teaspoon baking powder
07 -
0.25 teaspoon salt
08 -
60 g unsalted butter, melted
09 -
200 g granulated sugar
→ Cinnamon-Sugar Swirl
10 -
1 tablespoon ground cinnamon
11 -
100 g brown sugar
→ Topping
12 -
1 teaspoon ground cinnamon
13 -
50 g granulated sugar
14 -
30 g unsalted butter, melted
# Steps:
01 -
When the sugar on top has hardened a bit, cut the loaf into thick slices and dig in however you like.
02 -
Brush the warm loaf with melted butter. Mix together cinnamon and sugar in a bowl, then cover the top with the mix for a crunchy, sugary finish.
03 -
Let your bread sit in the pan for about 10 minutes. Then pop it out onto a wire rack to finish cooling.
04 -
Put in oven for about 50 to 60 minutes. Check with a toothpick—it should come out with some crumbs but not wet, and you want a golden loaf that's starting to pull away from the sides.
05 -
Scoop in half the batter, sprinkle with half your swirl mix, add the rest of the batter, more swirl mix, then swirl a butter knife through it for that marbled look.
06 -
Stir cinnamon and brown sugar together in a little bowl. That's your swirl ready to go.
07 -
Pour wet stuff into the dry bowl a little at a time. Use a spatula and fold it all together until you can't see dry spots, but don't go wild with mixing or it'll get tough.
08 -
In another bowl, mix buttermilk, vanilla, eggs, and the cooled melted butter. Just whisk until smooth.
09 -
In a big bowl, stir together the flour, sugar, salt, baking powder, and baking soda. Make sure it's all mixed up nicely.
10 -
Get your oven hot at 175°C. Butter or spray a 23×13 cm loaf pan, or go for parchment paper so it comes out easy after baking.
# Notes:
01 -
Swap out half the butter with applesauce if you want it a bit moister.
02 -
No buttermilk? Use 240 ml milk plus a tablespoon of lemon juice or vinegar, give it five minutes, then you’re good.
03 -
Throw in about 60 g of walnuts or pecans if you want a little crunch.
04 -
Keep it in a sealed container at room temp up to 3 days—or in the fridge for a week. Want to save some? Wrap tight and freeze for as long as 3 months.