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This buttery, sweet cinnamon donut bread turned my regular weekend breakfast into a real treat. The best part is when that hot, just-baked loaf gets dunked in melted butter and rolled in a tasty cinnamon-nutmeg sugar mix. Every bite brings back that donut shop feeling but in a handy, easy-to-cut form that goes perfectly with your morning joe.
I came up with this when my children kept asking for donuts but I wasn't in the mood to deal with hot oil. These days they ask for this bread every week and we've made it our Saturday ritual while lounging in PJs watching morning cartoons.
What You'll Need
- All purpose flour: Builds just the right framework for this quick bread without getting too heavy
- Granulated sugar: Brings the sweetness to both bread and outer layer for that real donut taste
- Baking powder: Makes the bread puff up nicely giving you a soft, fluffy inside
- Whole milk: Adds a rich creaminess - don't swap it for skinny versions
- Large egg: Holds everything together and helps make the texture just right
- Unsalted butter: Brings richness to both the mix and coating - grab the good stuff if you can
- Vanilla extract: Boosts all the flavors - go for real vanilla instead of the fake kind
- Ground cinnamon: Creates that donut shop taste we all love - make sure it smells fresh
- Ground nutmeg: The hidden hero that makes your bread taste just like a real donut
How To Make It
- Get Everything Ready:
- Heat your oven to exactly 350°F and coat your bread pan with nonstick spray, making sure to hit every corner. This keeps the bread from sticking and ruining that yummy crust we want.
- Combine The Dry Stuff:
- In a big bowl, stir together the flour, sugar, baking powder and salt until they're all mixed up. This makes sure you won't bite into any bitter spots and helps the bread have the same texture throughout.
- Mix The Wet Stuff:
- In another bowl, beat the milk, egg, melted butter and vanilla until they look smooth. Try to have your egg sit out a bit first so the warm butter doesn't harden when they meet. Everything should look the same with no streaky bits.
- Put It All Together:
- Pour your wet mix into the dry mix and stir gently with a spatula or wooden spoon. Go slow with a lifting motion until just mixed, about 10-15 gentle stirs. It's okay if it looks a bit bumpy but you shouldn't see any dry flour. Don't mix too much or your bread will turn out tough.
- Bake It Just Right:
- Pour your mix into the ready pan, spreading it flat with your spatula. Stick it on the middle shelf of your hot oven and bake for 60-70 minutes. Start checking at 55 minutes by sticking a toothpick in the middle. When it comes out with just a few damp crumbs, not wet batter, and the top looks golden brown, you're good to go.
- Add The Sweet Stuff:
- After letting it cool for exactly 10 minutes in the pan, carefully take out the loaf and put it on parchment paper. While still warm, brush butter all over, getting into every crack and corner. In another bowl, mix sugar, cinnamon and nutmeg well, then shower this mix over the buttery bread. Turn the loaf to cover all sides, making that classic sugar donut outside that makes this bread so special.
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What I love most about this bread is how the crunchy, sweet outside meets the soft, cakey inside. It takes me back to weekends at my grandma's place where she'd always have something fresh from the oven with hot cocoa. Those memories pushed me to make this recipe, mixing her old-school baking with today's need for simplicity.
Keeping It Fresh
To keep your bread tasting its best, wrap the completely cooled loaf in plastic wrap then cover with foil to lock in that amazing texture. Though it'll stay good up to five days in your fridge, this bread tastes way better at room temp. If you do refrigerate it, let it sit out about 20 minutes before eating to get back that softness we all want.
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Tiny Tasty Loaves
This mix works great in small bread pans for single servings or giving as gifts. Split the batter between four greased mini pans and cut cooking time down to about 30-35 minutes. The smaller loaves give you more surface for that delicious sugar coating, making each bite even better. These little ones make fantastic presents for teachers or nice additions to care packages.
Mix It Up
Switch up this classic recipe with different flavors. Try adding orange zest and cardamom for a citrusy kick or throw in chocolate chips and a bit of espresso powder for a coffee shop vibe. You can even put a thin line of cinnamon sugar mix in the middle of your batter for a fun surprise when you cut into it. During autumn, mix in small chopped apples and more cinnamon for that apple cider donut feel.
Ways To Enjoy It
Though it's yummy by itself, this bread becomes an amazing dessert when warmed slightly and topped with vanilla ice cream. For a fancy brunch, cut it up and arrange on a tiered plate with fresh berries and whipped cream. When you have company over, lightly toast slices under the broiler to wake up that sugar coating and make an extra crunchy outside that goes perfectly with the soft inside.
Frequently Asked Questions
- → What makes this cinnamon bread special?
It’s like a sugar donut and soft quick bread had a delicious baby! The spiced sugar coating and tender texture make it one-of-a-kind.
- → Can I swap milk out for something else?
Sure! While whole milk gives the best flavor and texture, you can use almond, oat, or other milk substitutes. Just know the bread might turn out a little different.
- → How do I keep it fresh?
Pop it into an airtight container and keep it at room temp for a couple of days. Need more time? Refrigerate for up to 5 days or freeze for a whole month.
- → Is it possible to make muffins instead?
You got it! Pour the batter into muffin tins and bake for about 20-25 minutes at 350°F. Sprinkle on that spiced sugar afterward.
- → How do you serve this bread best?
Enjoy it your way—warm it with coffee in the morning, throw it into brunch, or pair with a scoop of ice cream as dessert. It's a dreamy snack anytime.