Cinnamon Donut Bread

Cinnamon Donut Bread is a soft, buttery quick bread that tastes just like an old-fashioned cinnamon sugar donut—only baked in a loaf pan and even easier to make. With a tender crumb, warm spice, and a sweet cinnamon coating, this cozy treat is perfect for breakfast, brunch, or a sweet afternoon pick-me-up.

Why You’ll Love This Recipe

I love how this bread gives me all the flavor of a classic cinnamon donut without the hassle of frying. It’s quick to mix up, bakes beautifully, and fills the kitchen with the irresistible smell of sugar and spice. The texture is moist and cake-like, and the cinnamon sugar crust on top adds just the right amount of crunch. It’s the kind of recipe I find myself making again and again—especially when I want something homemade and comforting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Ground cinnamon

• Salt

• Eggs

• Milk

• Sour cream or plain yogurt

• Unsalted butter, melted

• Vanilla extract

• Additional butter and cinnamon sugar for topping

directions

1. I preheat the oven to 350°F (175°C) and grease a standard loaf pan.

2. In a large bowl, I whisk together the flour, sugar, baking powder, cinnamon, and salt.

3. In another bowl, I whisk the eggs, milk, sour cream, melted butter, and vanilla until smooth.

4. I pour the wet ingredients into the dry and stir until just combined—being careful not to overmix.

5. I pour the batter into the prepared loaf pan and smooth the top.

6. I bake it for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

7. Once out of the oven, I let it cool for 10 minutes, then brush the top with melted butter and generously sprinkle it with cinnamon sugar.

8. I cool it completely before slicing, or serve it slightly warm for maximum donut-like goodness.

Servings and timing

This recipe makes 1 standard loaf, serving about 8–10 slices. It takes about 10 minutes to prep and 45–55 minutes to bake, so I usually have it ready in around an hour.

Variations

Sometimes I mix a cinnamon sugar swirl into the batter by layering and gently swirling it before baking. When I want a richer flavor, I use brown sugar instead of white sugar in the batter. I’ve also made it with a touch of nutmeg for an even more donut-like flavor, or added a powdered sugar glaze on top for extra sweetness.

storage/reheating

I store the bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I warm individual slices in the microwave for 10–15 seconds or toast them lightly for a crisp edge. It also freezes well—just wrap in plastic wrap and foil, then thaw and enjoy whenever I want a sweet bite.

FAQs

Can I make this without sour cream?

Yes, I often substitute plain Greek yogurt or even buttermilk—it keeps the bread moist and adds a nice tang.

What’s the best way to get the cinnamon sugar topping to stick?

I brush the loaf with melted butter while it’s still warm, which helps the sugar stick and melt slightly for that classic donut finish.

Can I double the recipe?

Definitely. I just use two loaf pans and rotate them halfway through baking to make sure they cook evenly.

Does this taste like a coffee cake?

It’s similar in texture but sweeter and more donut-like. It has that same comfort factor, though, and pairs perfectly with a cup of coffee.

Can I bake this in mini loaf pans?

Yes, I divide the batter and reduce the baking time to 25–30 minutes, checking with a toothpick to be sure they’re done.

Conclusion

Cinnamon Donut Bread is one of those easy, crowd-pleasing recipes I reach for when I want something quick, cozy, and full of nostalgic flavor. It’s got the warmth of cinnamon, the richness of a donut, and the simplicity of a loaf—perfect for sharing or sneaking a slice just for myself.