My neighbor knocked on our door at 7:15 last Tuesday morning—not to complain about noise, but to ask what on earth smelled so incredible. I’d been testing this Cinnamon Donut Bread recipe since 6 a.m., and apparently the warm cinnamon-sugar aroma had drifted straight through her kitchen window. She left twenty minutes later with a thick slice and the recipe scribbled on a napkin.

 

This isn’t your typical quick bread, y’all. It’s got that tender, cake-like crumb of an old-fashioned donut, but baked in a loaf pan for easy slicing. Boom!

 

Ingredients for Cinnamon Donut Bread

 

For the bread:

• 2 cups all-purpose flour (240g)
• 3/4 cup granulated sugar (150g)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup unsalted butter, melted (75g)
• 1 large egg
• 1 cup whole milk (240ml)
• 1 teaspoon vanilla extract

 

For the cinnamon sugar coating:

 

• 1/4 cup unsalted butter, melted (55g)
• 1/2 cup granulated sugar (100g)
• 1 tablespoon ground cinnamon

Step-by-Step Instructions for Perfect Cinnamon Donut Bread

 

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Whisk flour, sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl.
3. Combine melted butter, egg, milk, and vanilla in a separate bowl until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined—don’t overmix.
5. Transfer batter to prepared loaf pan and smooth the top gently.
6. Bake for 50-55 minutes until a toothpick inserted in center comes out clean.
7. Cool in pan for 10 minutes, then turn out onto a wire rack.
8. Brush entire warm loaf with melted butter for coating.
9. Mix sugar and cinnamon for coating in a shallow dish.
10. Roll buttered loaf in cinnamon sugar mixture until completely coated.

 

Perfect.

Pro Tips & Delicious Variations

 

Room temperature ingredients mix better. Pull your egg and milk out 30 minutes before baking—they’ll blend more evenly and create a tender crumb. Don’t skip the nutmeg—it’s what gives this baked donut loaf that authentic old-fashioned donut flavor.

 

Try a maple glaze variation: skip the cinnamon sugar coating and drizzle with 1 cup powdered sugar mixed with 3 tablespoons maple syrup and 2 tablespoons milk. My dad nearly lost his mind over this version during our last NHL playoff viewing party—he ate three slices while complaining about the Leafs’ power play.

 

Make it apple cinnamon by folding 1 cup finely diced Granny Smith apples into the batter. The tartness cuts through the sweetness beautifully, and you’ll hear that satisfying crunch when you bite down.

Storage & Food Safety Guidelines

Store your cinnamon quick bread covered at room temperature for up to 3 days, or refrigerate for up to 4 days following FDA guidelines. The cinnamon sugar coating stays crispier at room temperature, but refrigeration keeps it fresher longer.

For reheating, warm individual slices in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds. If you’ve refrigerated the loaf, bring it to 165°F internal temperature when reheating for food safety.

Freeze wrapped slices for up to 3 months—they thaw beautifully and taste nearly fresh-baked.

Nutrition & Perfect Pairings

 

Per slice (makes 12 slices):

• Calories: 285
• Carbohydrates: 45g
• Protein: 4g
• Fat: 10g
• Fiber: 1g
• Sugar: 28g

 

This donut bread recipe shines at breakfast with strong coffee—preferably Tim Hortons if you can get it. The sweetness pairs beautifully with savory elements like crispy bacon or scrambled eggs with sharp cheddar.

 

For an indulgent brunch, serve thick slices alongside fresh berries and whipped cream. The bread’s dense, moist texture holds up perfectly to a dollop of Greek yogurt too.

Frequently Asked Questions

 

What’s the difference between donut bread and coffee cake? Donut bread has that distinctive tender, cake-like crumb and spiced flavor profile of old-fashioned donuts, while coffee cake typically includes a streusel topping and different spice combinations. This recipe captures the essence of a cinnamon sugar donut in loaf form.

 

Can I make this cinnamon donut bread without a stand mixer? Absolutely! This old-fashioned donut cake comes together with just a whisk and wooden spoon. The key is not overmixing once you add the wet ingredients to the dry—gentle folding creates the perfect texture.

 

How do I know when my cinnamon sugar loaf is done baking? A toothpick inserted in the center should come out with just a few moist crumbs clinging to it. The top will be golden brown and spring back lightly when touched. Don’t overbake or you’ll lose that tender donut-like texture we’re after.

---

 

I’m Sarah, a home cook from Halifax who’s been perfecting comfort food recipes for over fifteen years, sharing tried-and-true favorites that bring families together around the table.