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!
Loved this recipe. I’ve made it twice in one week. My family loved it! Thank you for sharing this recipe, I know I will make this again soon! So delicious! I did make it with gluten free flour and it worked out very nicely!