Introduction

Cinnamon Sugar Donut Bread is a delightful twist on classic quick bread, blending warm spices and sweet molasses for a treat that tastes like your favorite donut. It’s perfect for breakfast, snacks, or dessert, with a soft, swirl-filled crumb and a crunchy cinnamon sugar coating.

The image shows a loaf of cinnamon swirl bread cut in pieces on a rectangular dark wooden board. The bread has a soft, light brown crust with powdered sugar sprinkled on top, while inside, a dark brown cinnamon swirl forms the pattern in each slice. The texture looks fluffy and moist, with a clear spiral design running through the four visible slices. Around the bread on the white marbled surface are cinnamon sticks and star anise pods, adding to the cozy feel. In the background, a white woman’s hand is reaching toward a white cup with a cinnamon stick inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Canola Oil (can substitute with vegetable or coconut oil)
1/2 cup Unsalted Butter (softened) (margarine can be used as a dairy-free alternative)
1 cup Sugar (or coconut sugar for lower glycemic option)
2 teaspoons Vanilla Extract (almond extract can be used for a twist)
2 Large Eggs (room temperature) (can use flax eggs for vegan version)
2 cups All-Purpose Flour (a gluten-free flour blend can be used)
1 tablespoon Baking Powder (ensure it’s fresh)
1/2 teaspoon Salt (reduce in low-sodium diets if needed)
1/2 cup Buttermilk (or mix ½ tsp of vinegar with ½ cup milk as substitute)
1/4 cup Molasses (brown sugar can be used as alternative)
1 teaspoon Cinnamon (pumpkin pie spice can be used for a seasonal flavor)
1/4 cup Melted Unsalted Butter (for coating the bread)
1/4 cup Light Brown Sugar (dark brown sugar can enhance flavor)
1/4 cup Granulated Sugar (can use a sugar alternative)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare a loaf pan by spraying it with non-stick spray.
Step 2: In a large bowl, mix softened butter, canola oil, and sugar until well combined and creamy, about 2–3 minutes.
Step 3: Beat in the eggs and vanilla extract until the mixture is smooth.
Step 4: Gradually add the all-purpose flour, baking powder, salt, and buttermilk, mixing until just combined; avoid overmixing.
Step 5: In a separate bowl, combine a portion of the batter with cinnamon and molasses to create the flavored swirl batter.
Step 6: Layer half of the plain batter into the prepared loaf pan, then add half of the molasses cinnamon mixture on top. Repeat with the remaining batters.
Step 7: Use a knife to gently swirl the two batters together, creating a marbled pattern.
Step 8: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 10: Dip the cooled loaf in melted butter, then roll it in a mixture of cinnamon, light brown sugar, and granulated sugar to coat evenly.

Tips & Variations

For a vegan version, substitute the eggs with flax eggs and use margarine or coconut oil instead of butter.
Try using almond extract in place of vanilla for a nutty twist.
Swap the all-purpose flour for a gluten-free blend to accommodate dietary needs.
Use dark brown sugar instead of light brown sugar in the topping for deeper flavor.
If you prefer a spicier bread, add pumpkin pie spice or nutmeg to the cinnamon mixture.

Storage

Store the Cinnamon Sugar Donut Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices in a freezer-safe bag for up to 3 months. Reheat slices in a toaster oven or microwave briefly for a warm, soft treat.

How to Serve

A close-up view of several slices of marble cake showing two layers with swirled patterns; the bottom layer is a light creamy yellow with a soft, moist texture, and the top layer is a light brown with a slightly grainy cinnamon-like texture, both layers blending together in a wavy swirl design. The cake has a golden-brown crust on the top and sides with a crumbly edge, resting on a wooden surface with a couple of cinnamon sticks placed beside the front slice. A brown ceramic cup holding more cinnamon sticks is blurred in the soft background, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread dairy-free?

Yes, you can substitute the butter with margarine or coconut oil and use a dairy-free milk with vinegar instead of buttermilk for a dairy-free version.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If it has wet batter, bake for a few more minutes and check again.