There’s something truly magical about the smell of cinnamon wafting through the house, isn’t there? When I first tried this Cinnamon Swirl Donut Bread, I was instantly reminded of cozy mornings, warm bakeries, and that first sip of coffee with a sweet, cinnamon-spiced pastry. This bread takes everything I love about a classic cinnamon donut and transforms it into a soft, moist loaf that’s even better than it sounds.
Ingredients
For the Bread Base:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup buttermilk
- ¼ cup canola oil
- ¼ cup unsalted butter softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon molasses
For the Topping:
- ½ cup 1 stick unsalted butter
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the Oven
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray for easy removal.
- Prepare the Dry Ingredients 2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Cream the Base Mixture 3. In a large mixing bowl, blend canola oil, softened butter, and granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes).
- Add Eggs and Vanilla 4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix well.
- Combine Wet and Dry Mixtures 5. Gradually add dry ingredients to the wet mixture in three parts, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined for a light texture.
- Create the Cinnamon Swirl 6. Transfer ¾ cup of the batter to a separate bowl. Add brown sugar, ground cinnamon, and molasses; mix thoroughly.
- Layer the Batter 7. Pour half of the plain batter into the prepared loaf pan. Drop half of the cinnamon swirl mixture in small dollops on top. Use a knife or toothpick to swirl, creating a marbled effect.
- Add Remaining Batter and Swirl Again 8. Pour the remaining plain batter over the marbled layer. Spoon the remaining cinnamon mixture on top and swirl again for a layered effect.
- Bake the Bread 9. Place the loaf pan in the oven. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool and Prepare the Topping 10. Let the bread cool in the pan for 10 minutes. Meanwhile, melt remaining butter in a shallow dish. In another dish, combine granulated sugar, brown sugar, and ground cinnamon.
- Coat the Bread 11. Remove the bread from the pan, place it on a wire rack, and gently dip each side into melted butter, then into the cinnamon-sugar mixture to coat. Allow to cool completely before slicing and serving.