Description
This Cinnamon Donut Bread is a moist, flavorful loaf that combines the rich taste of cinnamon and molasses swirled into a tender cake-like batter. Coated with a cinnamon-sugar glaze and buttery topping, it makes a perfect sweet treat for breakfast or dessert. Easy to prepare and bake, this loaf is sure to become a family favorite.
Ingredients
Scale
Batter
- ¼ cup Canola Oil
- ¼ cup Unsalted Butter, Softened
- 1 cup White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 ½ cups All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup Buttermilk
- ½ tsp Ground Cinnamon
- ½ tsp Molasses
Topping
- ½ cup Unsalted Butter, Melted
- ¼ cup White Sugar
- ¼ cup Light Brown Sugar
- ½ tsp Ground Cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan using your favorite cooking spray to prevent sticking, then set it aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the canola oil, softened unsalted butter, and white sugar. Beat until the mixture is well combined and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until smooth.
- Add Dry Ingredients and Buttermilk: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until a smooth batter forms.
- Prepare Cinnamon Swirl Batter: Remove about ½ cup of the batter and place it into a smaller bowl. Stir in the ground cinnamon and molasses until evenly combined to create the cinnamon swirl batter.
- Layer the Batter: Pour half of the plain batter into the prepared loaf pan. Spoon half of the cinnamon batter in small dollops evenly over the plain batter. Pour the remaining plain batter over the cinnamon batter layer, then top with the rest of the cinnamon batter in dollops.
- Swirl the Batters: Using a butter knife, gently swirl the two batters together to create a marbled effect throughout the loaf without fully blending them.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for 50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the loaf cool for 10 minutes in the pan.
- Prepare Cinnamon Sugar Coating: Pour the melted butter into a large shallow dish. In another large shallow dish, mix together the white sugar, light brown sugar, and ground cinnamon.
- Coat the Loaf: After cooling, carefully remove the loaf from the pan while it is still warm to the touch. Dip each side of the loaf into the melted butter, then spoon more melted butter over the edges to ensure it’s fully coated. Immediately press the loaf into the cinnamon sugar mixture on all sides until completely covered.
- Serve: Slice the cinnamon donut bread and serve warm or at room temperature. Enjoy!
Notes
- If you don’t have buttermilk, substitute by adding 1 tablespoon of lemon juice to a measuring cup, then add milk up to 1 cup. Stir and let sit for 5 minutes before using.
- Use a light hand when swirling the batters to ensure nice marble patterns without mixing completely.
- Letting the loaf cool slightly before coating ensures it absorbs the buttery cinnamon sugar without becoming soggy.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
