Cinnamon Sugar Donut Bread is a delightful fusion of traditional quick bread and the sweet indulgence of a sugar donut! It has a moist, tender crumb that practically melts in your mouth. And then, what truly sets this bread apart is its spiced sugar coating. It’s a wonderful option for breakfast, brunch, or whenever you crave a sweet, homemade treat. I also have Cinnamon Sugar Donut Muffins you will love!
Ingredients & Substitutions
Milk: Whole milk works best. It provides moisture and contributes to the rich, creamy texture of the bread. If using a lower fat milk, it may affect the texture and taste.
Butter: I used unsalted butter in both the bread batter and the topping. If using salted butter, you may want to lessen the amount of salt in the recipe.
Topping: Both cinnamon and nutmeg are added to the granulated sugar for a more spiced flavor. Ground cinnamon provides the classic cinnamon flavor that is characteristic of sugar donuts. The ground nutmeg adds a warm, nutty flavor that complements the cinnamon and contributes to the donut-like taste.
How To Serve Cinnamon Sugar Donut Bread
Cinnamon Sugar Donut Bread can be served in various ways, depending on your preferences and the occasion. Here are some serving suggestions:
- Breakfast: Pair a slice of bread with a hot cup of coffee, tea, or a glass of milk for a delightful morning treat.
- Brunch: If you’re hosting brunch, slice the bread and arrange it on a platter alongside fresh fruits, yogurt, and other brunch favorites. It’s a wonderful addition to a brunch spread.
- Dessert: Serve the bread as a dessert. You can warm it slightly and add a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special dessert experience.
- Snack: Toast a slice of the bread and spread a little butter or cream cheese on top for a simple and satisfying snack.
Can I Make This Recipe Into Muffins?
Absolutely! Follow the directions for mixing the batter. Then, instead of pouring the batter into a loaf pan, pour it evenly between the muffin cups in a prepared muffin tin. Bake for 20-25 minutes at 350°F. Then, after the muffins have cooled, brush each with melted butter and sprinkle the spiced sugar mixture on top of each.
How To Store Cinnamon Sugar Donut Bread
There are a few ways to properly store cinnamon sugar donut bread:
- Room Temperature: Because this bread is best served at room temperature, this is usually the recommended way to store it if you will be enjoying it within a day or two.
- Refrigerator: If you want to extend the shelf life, you can refrigerate the bread. Place the wrapped bread in an airtight container or a resealable plastic bag to prevent it from absorbing any odors in the fridge. It will last up to 5 days.
- Freezer: Wrap the bread tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date. Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging. It will re-absorb some of its moisture this way.
Cinnamon Sugar Donut Bread
Ingredients
Bread
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups (306 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
Spiced Sugar Coating
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla until well combined.
- Pour the milk mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; the batter should be a bit runny.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out with a few crumbs and the top is golden brown.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the bread from the pan and place it on a large piece of parchment paper.
- While the bread is still warm, gently brush the entire surface with the melted butter for the topping.
- In a small bowl, mix together granulated sugar, cinnamon, and nutmeg for the topping.
- Evenly sprinkle the sugar and spice mixture over the butter-coated surface of the bread. Turn the loaf as needed in order to coat all sides of the bread. (You may have some left over, this can be saved and reused.)
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This tastes just like a mini donut! I tried the bread while it was still warm and it gave me all of the county fair vibes.
Elizabeth
Yum! I loved this bread, and it's nice to know that even I (a novice baker at best) could throw it together and serve it! I enjoyed each bite!
Rachael
Love this, it tastes like a mini donut and it is in sliceable bread form. I would serve this for dessert, afternoon coffee break, or breakfast because it could be breakfast bread even though it tastes like a dessert!
Bella
This is so good and sugary. I'm not a big donut fan, but I enjoy this version of a cinnamon sugar donut! I like almost anything that takes form as bread! A great recipe to try.
Annabelle
This is perfect for coffee, tea, dessert, or just to snack on. It has the best mini donut flavor!
Selena
This is so delicious. I couldn't stop eating it. It reminds me of a cake donut with a hint of nutmeg. Way easier to make than donuts!
Can I use 5×9 glass loaf pan
Love this recipe I make it all the time.
Have you ever doubled the recipe?
Can you use 2% milk instead of whole milk when you’re doing the cinnamon donut bread
You can
Delicious!! The exterior had that nice slight crunch to it with the sugar topping, the inside was so moist and had a perfect texture. I measured the flour and sugar using a scale. I greased the pan with butter and it did stick a bit, but not bad. I might use parchment the next time I make it. I felt that it was browning too quickly about half way through baking so I lowered the temp 20 degrees and pulled out at 55 minutes since the toothpick was clean. I should’ve let it go the last 5 minutes as I felt it was ever so slightly undercooked. I feel you could probably cut the cinnamon sugar mixture by half. My entire family loved it. Definitely a keeper and I will be making this over and over again.
I can’t wait to make Cinnamon Sugar Donut Bread tomorrow afternoon! And PS, I just bought your cookbook. I love it!
Thank you so much!!
I made this as a loaf the first time and it was lovely. Then I made it in my mini-bundt pans, baked for 15 minutes, and they were DIVINE. Adding nutmeg to cinnamon sugar is so delicious and I’m kicking myself for not figuring this out years ago. With the mini-bundts, you get more spiced sugar with each bite. Maybe not great for your teeth, but your taste buds will be very happy. Thank you for sharing this recipe—it’s quickly becoming a family favorite!
If I use “salted butter”…..should I eliminate adding additional salt?
Nope
Absolutely delicious! We served it with Greek yoghurt and raspberries.
Hi, I cannot eat anything with yeast in it and that takes most ‘breads’ out of my diet. I saw this recipe and decided to give it a go – no yeast so should be ok – it was very easy to make, baked it, let it cool a little THEN bless my sole I ate all of it over the next couple of hours!! I just LOVE it! and means I can now have a sandwich when I want. So I tried making it with only half a cup of sugar and added a couple of handfuls of raisins, well I ate all of that too. THANK YOU SO MUCH finally I can have a sandwich like everyone else. I am keen to make the recipe into muffins now to take when I go out. I have tried lots of other recipes that are ‘yeast free’ but for me none come close to this one!! THANK YOU THANK YOU!!