Introduction

Discover the warmth and comfort of this irresistibly soft Cinnamon Sugar Donut Bread. With a tender crumb, a delightful cinnamon swirl, and a sweet, crunchy coating, it’s a perfect treat to enjoy any time of day.

A close-up view of a white round plate holding two thick slices of a soft, light yellow sponge cake with a slightly crumbly texture. The top of each slice is covered with a golden-brown crust that looks crunchy and has a thin layer of sugary powder sprinkled on it. The edges of the cake slices are browned but not burnt. The plate sits on a white marbled surface, enhancing the warm, inviting look of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup Canola Oil (can substitute with vegetable or coconut oil)
½ 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, flax eggs for vegan version)
2 cups All-Purpose Flour (gluten-free flour blend can be used)
1 tablespoon Baking Powder (ensure it’s fresh)
½ teaspoon Salt (reduce for low-sodium diets if needed)
½ cup Buttermilk (or mix ½ teaspoon vinegar with ½ cup milk as substitute)
¼ cup Molasses (brown sugar can be used as alternative)
1 teaspoon Cinnamon (pumpkin pie spice for seasonal flavor)
¼ cup Melted Unsalted Butter (for coating the bread)
¼ cup Light Brown Sugar (dark brown sugar can enhance flavor)
¼ 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, 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 and rich.
Step 4: Gradually add the flour, baking powder, salt, and buttermilk alternately to the bowl, mixing just until combined—avoid overmixing.
Step 5: In a separate bowl, combine a portion of the batter with cinnamon and molasses to create a flavorful swirl.
Step 6: Layer half of the plain batter into the prepared loaf pan, then add half of the cinnamon-molasses mixture. Repeat with remaining batters, finishing with the molasses mixture on top.
Step 7: Use a knife to gently swirl the batter, creating a marbled pattern throughout the loaf.
Step 8: Bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Step 9: Cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Once cool, dip the loaf in melted butter and roll it in a mixture of cinnamon, light brown sugar, and granulated sugar for a crunchy, sweet crust.
Step 11: Serve warm with coffee or tea for a cozy, delightful treat.

Tips & Variations

Use fresh baking powder to ensure your bread rises properly and stays fluffy.
Avoid overmixing the batter to keep the bread light and tender rather than dense.
Try adding 1 cup of semi-sweet chocolate chips for a gooey, sweet twist.
Mix in ½ cup chopped walnuts or pecans to add a satisfying crunch.
For a dairy-free version, replace buttermilk with almond milk plus vinegar, and use margarine instead of butter.
Add zest of one lemon or orange for a refreshing citrus flavor.
Swap cinnamon for cardamom or nutmeg for a unique spice profile.
For a spicy kick, add a pinch of cayenne pepper or chopped jalapeños to the batter.

Storage

Store the bread in an airtight container at room temperature for up to 4 days to keep it moist and flavorful. Refrigerate for up to 6 days wrapped tightly in plastic wrap, though it may dry out slightly. For longer storage, freeze wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving. Reheat slices in the microwave for 10-15 seconds or in a toaster oven to enjoy warm.

How to Serve

A close-up of two thick slices of soft, light yellow cake with a moist texture and small air holes, resting on a white plate. The top of each slice has a rough, crunchy layer coated with a thin dusting of powdered sugar, giving it a slightly sparkly look. The edges of the cake are golden brown, contrasting with the pale inside. The white plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of oil is best for Cinnamon Sugar Donut Bread?

Canola oil is recommended for its neutral flavor and moisture, but vegetable or coconut oil work well as substitutes if preferred.

How should I store leftover Cinnamon Sugar Donut Bread?

Keep it in an airtight container at room temperature for up to 4 days. Refrigeration is possible for about 6 days but may dry the bread slightly, so wrap it tightly in plastic wrap.

Can I freeze Cinnamon Sugar Donut Bread?

Yes, freeze the bread tightly wrapped in plastic wrap and then aluminum foil for up to 3 months. Thaw in the fridge overnight before slicing to maintain freshness.

What should I do if my bread doesn’t rise properly?

Make sure your baking powder is fresh, as expired powder won’t give proper rise. Also, avoid overmixing the batter to prevent a dense loaf.

Is this recipe suitable for people with allergies?

Yes, you can substitute eggs with flax eggs for a vegan option, use gluten-free flour blends, and replace dairy with plant-based alternatives to accommodate common allergies.

Can I add different spices or ingredients to this bread?

Absolutely! Experiment with spices like nutmeg or cardamom, add chocolate chips or nuts, or include fruits like diced apples or berries to customize your loaf.