Cinnamon Donut Loaf (Printable)
A moist loaf with cinnamon-sugar crust and buttery crumb, inspired by classic cinnamon donuts.
# What You'll 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 Steps:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until well blended.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix to keep the crumb tender.
05 - Transfer the batter to the prepared loaf pan and smooth the top evenly with a spatula.
06 - Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool the loaf in the pan for 10 minutes, then remove from the pan and transfer to a wire rack.
08 - While the loaf is still warm, brush the top and sides generously with melted butter.
09 - In a small bowl, mix sugar and cinnamon for the topping. Sprinkle and gently pat the mixture over the buttered loaf, ensuring even coverage across all surfaces.
10 - Let the loaf cool completely before slicing into 8 even portions.
# Expert Advice:
01 -
- The cinnamon sugar crust forms a crackly, golden shell that shatters beautifully when you cut into it, and every single bite reminds you of fairground donuts.
- It uses one bowl for dry and one for wet, which means you can have it in the oven before your coffee finishes brewing.
02 -
- Overmixing the batter is the number one way to turn this tender loaf into something rubbery, so stop folding the moment the last dry streak disappears.
- Brushing the topping on while the loaf is still warm is critical, because once it cools the butter will not soak in and the sugar will slide right off.
03 -
- Check your cinnamon by sniffing it before you start, because stale cinnamon tastes like dusty cardboard and nothing will save the loaf once that flat flavor is baked in.
- Let the melted butter for the batter cool until it is barely warm to the touch, because hot butter will cook the eggs on contact and leave you with weird stringy bits.