Cinnamon Donut Loaf (Printer-friendly)
A tender, cinnamon-swirled loaf capturing classic donut flavors in a cozy, sliceable cake.
# What You'll Need:
→ Loaf Batter
01 - 1½ cups (190g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 2 tsp baking powder
04 - ½ tsp salt
05 - 1 tsp ground cinnamon
06 - ½ cup (120ml) whole milk
07 - 2 large eggs
08 - ⅓ cup (75g) unsalted butter, melted
09 - 1 tsp pure vanilla extract
→ Cinnamon Sugar Filling
10 - ⅓ cup (70g) packed brown sugar
11 - 1 tsp ground cinnamon
→ Cinnamon Sugar Topping
12 - 2 tbsp unsalted butter, melted
13 - ¼ cup (50g) granulated sugar
14 - 1 tsp ground cinnamon
# Directions:
01 - Preheat oven to 350°F (175°C). Grease an 8x4-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, beat together the milk, eggs, melted butter, and vanilla extract until smooth and well incorporated.
04 - Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the loaf tender.
05 - In a small bowl, stir together the brown sugar and ground cinnamon until evenly blended.
06 - Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar filling in an even layer across the surface. Pour the remaining batter on top and smooth with a spatula.
07 - Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top browns too quickly, tent loosely with aluminum foil during the last 10 minutes.
08 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the top generously with melted butter and sprinkle evenly with the cinnamon sugar topping mixture.
09 - Allow the loaf to cool completely before slicing into 8 even pieces. Serve at room temperature.
# Expert Advice:
01 -
- That unmistakable donut shop cinnamon flavor lives inside a cozy, sliceable loaf you can make in your pajamas.
- The cinnamon sugar layer runs through the middle like a hidden surprise, and the buttery topping crackles just slightly when you bite in.
02 -
- The swirl layer can sink to the bottom if your batter is too thin, so aim for a thick, scoopable consistency that holds its shape when layered.
- Brushing the butter on while the loaf is still warm is not optional, because once it cools the sugar will slide right off and you will lose that donut shop finish.
03 -
- Use an offset spatula to spread the top layer of batter over the swirl gently, working from the center outward so you don't drag the cinnamon sugar into the batter.
- Check the loaf five minutes before the minimum bake time, because every oven runs differently and a dry loaf cannot be forgiven no matter how much butter you paint on top.