Description

Delightfully soft and moist Cinnamon Swirl Donut Bread combines a tender vanilla batter with a rich cinnamon-sugar swirl. Baked to golden perfection, this loaf is finished with a buttery cinnamon-sugar coating that mimics the classic donut flavor in a convenient bread form. Perfect for breakfast or an indulgent snack, this recipe yields six servings of sweet, aromatic comfort.

Ingredients

Scale

Batter:

1.5 cups all-purpose flour
0.75 cups granulated sugar
0.5 cups buttermilk
0.25 cups canola oil
0.25 cups unsalted butter, softened
2 large eggs
1.5 teaspoons vanilla extract
1 teaspoon baking powder
0.5 teaspoon salt

Cinnamon Swirl:

2 tablespoons brown sugar
1 teaspoon ground cinnamon
0.5 teaspoon molasses

Coating:

0.5 cups unsalted butter (for dipping)
0.25 cups granulated sugar (for coating)
0.25 cups brown sugar (for coating)
0.5 teaspoon ground cinnamon (for coating)

Instructions

Preparation: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly using butter or non-stick spray to ensure easy release of the bread.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside to incorporate later into the batter.
Cream Wet Ingredients: In a large mixing bowl, use an electric mixer to blend canola oil, softened unsalted butter, and granulated sugar until the mixture is light, fluffy, and smooth, approximately 3-4 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla extract and mix until combined.
Combine Dry and Wet: Gradually add the sifted dry ingredients into the wet mixture in three parts, alternating with buttermilk. Start and finish with the dry ingredients, mixing just until combined to maintain batter tenderness.
Prepare Cinnamon Swirl: Remove about ¾ cup of the plain batter and transfer it into a separate bowl. Stir in brown sugar, ground cinnamon, and molasses until fully blended to create the cinnamon swirl mixture.
Layer Batter and Swirl: Pour half of the plain batter into the prepared loaf pan. Spoon dollops of half the cinnamon swirl mixture evenly over the batter. Using a knife or toothpick, gently swirl the cinnamon mixture into the batter to create marbled effects.
Add Remaining Batter and Swirl: Pour the remaining plain batter over the marbled layer carefully. Spoon the remaining cinnamon swirl mixture on top and swirl again with a knife or toothpick.
Bake: Place the loaf pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center—if it comes out mostly clean, the bread is ready.
Cool in Pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set before removing.
Prepare Coating: While the bread cools, melt the remaining butter in a shallow dish. In another shallow dish, combine granulated sugar, brown sugar, and ground cinnamon for the coating mixture.
Coat the Bread: Carefully remove the bread from the pan and place it on a wire rack. Gently dip each side of the warm bread into the melted butter, then into the cinnamon-sugar mixture, ensuring even coating around the loaf. Allow the coated bread to cool completely before slicing and serving.

Notes

Use room temperature eggs and butter for easier mixing and better texture.
Swirling the cinnamon mixture gently maintains the beautiful marbled effect without overmixing.
Ensure the bread has cooled completely before slicing to avoid crumbling.
The cinnamon-sugar coating can be adjusted in sweetness by varying the ratio of granulated to brown sugar.
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon swirl bread, donut bread, cinnamon bread, breakfast bread, cinnamon sugar loaf, baked sweet bread