Cinnamon Sugar Donut Bread
This easy no-yeast cinnamon sugar donut bread tastes just like a fresh bakery donut. The moist, tender loaf is coated in spiced cinnamon sugar for that irresistible donut shop flavor.
Ingredients
Bread Batter
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt or ¼ tsp table salt
- 1¼ cups whole milk room temperature preferred
- 1 large egg room temperature
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 tablespoon vanilla extract pure extract recommended
Cinnamon Sugar Coating
- ¼ cup unsalted butter melted for brushing
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon fresh for best flavor
- ½ teaspoon ground nutmeg freshly ground if possible
Instructions
- Preheat your oven to 350°F. Spray an 8½ x 4½-inch loaf pan generously with nonstick cooking spray, making sure to get the corners and sides.
- In a large mixing bowl, whisk together the flour, 1½ cups sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, egg, 2 tablespoons melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula just until combined. The batter should be slightly lumpy and runny. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
- Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be golden brown.
- Let the bread cool in the pan for exactly 10 minutes. Meanwhile, melt the ¼ cup butter and mix together the ½ cup sugar, cinnamon, and nutmeg in a small bowl.
- Run a butter knife around the edges of the pan to loosen the bread. Carefully invert onto parchment paper.
- Brush the warm loaf generously with melted butter on all surfaces - top, sides, and ends. Work quickly while the bread is still warm.
- Sprinkle the cinnamon-nutmeg-sugar mixture generously over the buttered loaf, turning to coat all sides. Press gently to help it adhere.
- Let cool for 10 to 15 minutes before slicing with a serrated knife. Serve warm or at room temperature.
Notes
Storage: Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Can be frozen for up to 6 months.
Tips: Make sure your baking powder is fresh for best rise. Don't overmix the batter - a few lumps are fine. The coating sticks best when the bread is still warm.
Variations: Try cardamom instead of nutmeg, add 2 tbsp cocoa powder for chocolate version, or fold in ½ cup chopped nuts for crunch.