Cinnamon Donut Loaf (Printable)

A tender cinnamon-swirled loaf with brown sugar layers and buttery cinnamon topping, perfect for breakfast or dessert.

# What You'll Need:

→ Loaf Batter

01 - 1½ cups all-purpose flour (190g)
02 - ¾ cup granulated sugar (150g)
03 - 2 tsp baking powder
04 - ½ tsp salt
05 - 1 tsp ground cinnamon
06 - ½ cup milk (120ml)
07 - 2 large eggs
08 - ⅓ cup unsalted butter, melted (75g)
09 - 1 tsp vanilla extract

→ Cinnamon Sugar Layer

10 - ⅓ cup brown sugar (70g)
11 - 1 tsp ground cinnamon

→ Topping

12 - 2 tbsp unsalted butter, melted
13 - ¼ cup granulated sugar (50g)
14 - 1 tsp ground cinnamon

# How to Cook:

01 - Preheat oven to 350°F. Grease an 8x4-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, beat together the milk, eggs, melted unsalted butter, and vanilla extract until smooth and well incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - In a small bowl, stir together the brown sugar and ground cinnamon until uniformly blended.
06 - Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar mixture across the surface in an even layer. Top with the remaining batter and smooth the top with a spatula.
07 - Bake on the center rack for 40 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Tent loosely with foil if the top browns too quickly during the final 10 minutes.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the top with melted butter and sprinkle evenly with the cinnamon sugar topping mixture.
09 - Let the loaf cool completely before slicing into 8 even pieces. Serve at room temperature.

# Expert Advice:

01 -
  • The cinnamon sugar layer creates a gorgeous swirl that looks impressive but takes zero effort.
  • It uses basic pantry staples you probably already have on hand right now.
  • The topping melts into the warm crust and forms a sweet, buttery shell that crunches slightly when you slice it.
02 -
  • Overmixing the batter is the fastest way to turn this tender loaf into something rubbery, so stop folding the moment the flour disappears.
  • The cinnamon sugar swirl can sink if your batter is too thin, so aim for a thick, spoonable consistency.
  • Letting the loaf cool completely before slicing is not optional because warm slices will crumble apart and the texture will not set correctly.
03 -
  • Check your baking powder by dropping a pinch into hot water before starting, and if it does not bubble immediately, buy a fresh can.
  • The topping sets best when the loaf is still warm but not hot, so aim for that ten minute window after removing it from the pan.

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