Cinnamon Donut Loaf (Printable)

A tender cinnamon-swirled loaf with the flavor of classic donuts in a moist, sliceable cake.

# What You Need:

→ Loaf Batter

01 - 1½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - ½ cup whole milk
07 - 2 large eggs
08 - ⅓ cup unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Cinnamon Sugar Layer

10 - ⅓ cup packed brown sugar
11 - 1 teaspoon ground cinnamon

→ Topping

12 - 2 tablespoons unsalted butter, melted
13 - ¼ cup granulated sugar
14 - 1 teaspoon ground cinnamon

# How-To Steps:

01 - Preheat the oven to 350°F. Grease an 8×4-inch loaf pan and line it with parchment paper, leaving an overhang on the 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 mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the loaf dense.
05 - In a small bowl, stir together the brown sugar and ground cinnamon until evenly mixed. Set aside.
06 - Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar mixture in an even layer across the surface. Pour the remaining batter on top and smooth it out with a spatula.
07 - Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Check at the 40-minute mark to avoid overbaking.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack. While still warm, brush the top generously with melted butter and sprinkle evenly with the cinnamon sugar topping.
09 - Let the loaf cool completely before slicing into 8 even portions. Serve at room temperature.

# Helpful Tips:

01 -
  • The cinnamon sugar layer melts into a gooey ribbon through the middle that tastes like the inside of a warm donut.
  • It uses pantry staples you probably already have, no fancy equipment or techniques required.
  • The butter brushed topping creates a crunchy, sweet crust that makes every slice feel like a treat.
02 -
  • Overmixing the batter is the fastest way to turn this tender loaf into something rubbery, so stop folding the moment everything looks combined.
  • The swirl layer can sink if the batter is too thin, so aim for a thick, scoopable consistency.
  • Brushing the butter on while the loaf is still warm is critical because once it cools, the sugar will not adhere properly.
03 -
  • Use a light hand when spreading the top layer of batter over the swirl to keep that cinnamon line clean and distinct.
  • An extra minute cooling in the pan makes the difference between a loaf that slices neatly and one that crumbles apart.

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