Cinnamon Donut Loaf (Printable Version)
A buttery cinnamon-sugar loaf with a golden donut-inspired crust, perfect for breakfast or snacking.
# What You Need:
→ For the Loaf
01 - 2 cups (250 g) all-purpose flour
02 - 3/4 cup (150 g) granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tsp ground cinnamon
07 - 2 large eggs
08 - 3/4 cup (180 ml) whole milk
09 - 1/2 cup (113 g) unsalted butter, melted and cooled
10 - 2 tsp pure vanilla extract
→ For the Cinnamon Sugar Topping
11 - 1/4 cup (56 g) unsalted butter, melted
12 - 1/3 cup (65 g) granulated sugar
13 - 1 tsp ground cinnamon
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - Scrape the batter into the prepared loaf pan and smooth the top with a spatula to create an even surface.
06 - Bake on the center rack for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
07 - Let the loaf rest in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire cooling rack.
08 - While the loaf is still warm, brush the top and sides generously with melted butter using a pastry brush.
09 - Mix the granulated sugar and ground cinnamon in a small bowl, then sprinkle and gently press the mixture over the buttered surfaces until evenly coated.
10 - Allow the loaf to cool completely on the wire rack before slicing into 8 even pieces.
# Expert Tips:
01 -
- That cinnamon sugar crust cracks just slightly when you slice it, revealing a crumb so soft it practically melts.
- It comes together with one bowl and a whisk, no mixer required, which means less cleanup and more time with your coffee.
02 -
- Overmixing the batter is the number one enemy here, it creates tunnels and toughness that no amount of topping can hide.
- The butter for topping must go on while the loaf is warm or the sugar will not stick and you will lose that donut shop crust.
03 -
- Use a pastry brush for the butter and your hands for pressing the sugar on, the warmth of your palms helps it adhere evenly.
- Rotate the pan halfway through baking if your oven has hot spots, because an uneven rise is heartbreaking after all that effort.