Description
This Cinnamon Sugar Donut Sweet Bread features a moist loaf swirled with cinnamon and molasses, coated in a buttery cinnamon-sugar topping, delivering the flavors of a classic donut in an easy-to-make bread perfect for breakfast or dessert.
Ingredients
Scale
Bread Batter
- 1/4 cup canola oil
- 1/4 cup softened butter
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon molasses
Coating
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a light-colored loaf pan with non-stick cooking spray and set it aside.
- Mix Wet Ingredients: In a large bowl, combine canola oil, softened butter, and granulated sugar until well mixed. Add eggs and vanilla extract, stirring until smooth.
- Add Dry Ingredients and Buttermilk: Gradually add the flour, baking powder, and salt to the wet mixture, alternating with the buttermilk, and mix until a uniform batter forms, scraping the sides of the bowl to remove lumps.
- Prepare Cinnamon Batter: Transfer 1/2 cup of the prepared batter into a smaller bowl. Add cinnamon and molasses, stirring until fully combined.
- Layer and Swirl Batter: Pour half of the plain batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in dollops over it. Pour the remaining plain batter on top, then drop the remaining cinnamon batter over that. Use a butter knife to swirl the batters gently together.
- Bake Bread: Bake the loaf for 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Prepare Coating: While the bread bakes, pour melted butter into a large shallow dish. In another shallow dish, combine granulated sugar, brown sugar, and ground cinnamon.
- Cool and Remove Loaf: Allow the loaf to cool in the pan for 10 minutes, then loosen the edges and remove it carefully. The loaf should be warm but not hot.
- Coat Loaf: Dip each side of the warm loaf into the melted butter until thoroughly coated. Spoon any remaining butter over the edges for crispiness. Then press the loaf into the cinnamon-sugar mixture, fully coating all sides.
- Slice and Serve: Slice the loaf into pieces and serve warm or at room temperature. Enjoy your delicious cinnamon swirl donut bread!
Notes
- Use buttermilk for a tangier flavor; if unavailable, combine milk with vinegar as a substitute.
- Ensure the loaf is warm enough to absorb the butter and sugar coating, but not so hot that it crumbles.
- For extra flavor, you can add a pinch of nutmeg or allspice to the cinnamon batter.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
- To enhance the swirl effect, avoid overmixing once the batters are combined in the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
