Cinnamon Donut Loaf (Print version)
A moist loaf with cinnamon-sugar crust and buttery crumb, inspired by classic cinnamon donuts.
# What goes in:
→ Loaf Batter
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Topping
11 - 1/4 cup unsalted butter, melted
12 - 1/3 cup granulated sugar
13 - 1 teaspoon ground cinnamon
# Cooking steps:
01 - Preheat oven to 350°F. Grease a 9×5-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, cooled melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the crumb tender.
05 - Transfer the batter to the prepared loaf pan and smooth the top with a spatula for an even surface.
06 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Tent with foil if the top browns too quickly.
07 - Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire 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 pat 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 portions.
# Tips from flavorandfeast:
01 -
- That golden cinnamon sugar crust cracks slightly when you slice it, giving you the satisfaction of a bakery donut without the deep frying.
- It uses one bowl logic and pantry staples, so you can go from craving to slicing in about an hour.
- The crumb stays incredibly moist for days, making it the kind of thing you sneak pieces of every time you pass the kitchen.
02 -
- Overmixing the batter activates the gluten in the flour and you will end up with a dense, rubbery texture instead of that soft, pillowy crumb you want.
- The cinnamon sugar topping needs to go on while the loaf is still warm, because the butter soaks in slightly and acts like glue, so do not wait too long.
03 -
- Tap the loaf pan gently on the counter once or twice before baking to release any hidden air pockets that could create tunnels in your crumb.
- When applying the cinnamon sugar, use your hands to press it gently onto the sides of the loaf instead of just sprinkling, because full coverage is what makes every bite taste like a donut.